Description
Braised Short Ribs in Creamy Herb Sauce
Tender • Cozy • Restaurant-Worthy Comfort Food
Ingredients
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3 lb bone-in beef short ribs
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Salt & black pepper, to taste
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2 tbsp olive oil
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1 onion, diced
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4 garlic cloves, minced
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½ cup dry white wine (or extra beef broth)
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1 cup beef broth (low sodium)
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1 tsp fresh thyme leaves
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1 tsp fresh rosemary, chopped
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1 cup heavy cream
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1 tsp Dijon mustard
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Optional: chopped parsley or chives, for garnish
Instructions
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Preheat oven to 325°F (160°C). Pat short ribs dry and season generously with salt and pepper.
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Sear the ribs
Heat olive oil in a large Dutch oven over medium-high heat.
Sear ribs 3–4 minutes per side until deeply browned.
Remove and set aside. -
Sauté aromatics
Reduce heat to medium. Add onion and cook 5 minutes until softened.
Add garlic and cook 1 minute until fragrant. -
Deglaze
Pour in white wine. Scrape up browned bits from the bottom.
Simmer 2–3 minutes until slightly reduced. -
Braise
Add beef broth, thyme, and rosemary.
Return ribs to pot (mostly submerged).
Bring to a gentle simmer, cover, and transfer to oven.
Cook 2½–3 hours, until meat is fork-tender and falling off the bone. -
Make the sauce
Remove ribs and tent with foil.
Place pot on stovetop over medium heat.
Stir in cream and Dijon mustard.
Simmer 5–10 minutes until sauce thickens slightly.
Season to taste with salt and pepper. -
Serve
Spoon sauce over ribs and garnish with fresh herbs.
Notes
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Mushroom version: Add 8 oz sliced mushrooms with onions
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Red wine: Use ½ cup red wine instead of white
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Dairy-free: Swap cream for full-fat coconut milk
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Instant Pot: Pressure cook 45–50 min (natural release), finish sauce on sauté