Braised Short Ribs in Creamy Herb Sauce

Braised Short Ribs in Creamy Herb Sauce is a rich, tender, and deeply satisfying dish that’s perfect for when I want something hearty and comforting. The ribs are slowly braised until fall-off-the-bone tender, then coated in a luxurious, herb-infused cream sauce that brings everything together. It’s a dinner that feels fancy and indulgent, but the method is simple and reliable.

Why You’ll Love This Recipe

I love how this dish turns tough cuts of meat into melt-in-your-mouth perfection. The long, slow braising process fills my kitchen with incredible aromas, and the creamy herb sauce adds a fresh, velvety finish that makes every bite irresistible. Whether I’m serving it for a cozy dinner at home or a special occasion, this recipe always gets rave reviews. Plus, I can make it ahead of time and it only gets better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the short ribs:

• Bone-in beef short ribs

• Salt

• Black pepper

• Olive oil

• Onion, chopped

• Carrots, chopped

• Garlic cloves, minced

• Beef broth

• White wine or dry vermouth (optional)

• Bay leaf

• Fresh thyme sprigs

• Fresh rosemary sprigs

For the creamy herb sauce:

• Heavy cream

• Dijon mustard (optional, for a bit of tang)

• Chopped fresh herbs (like parsley, chives, thyme, or dill)

• Salt and pepper to taste

Directions

1. I start by patting the short ribs dry and seasoning them generously with salt and pepper.

2. In a heavy-bottomed Dutch oven, I heat olive oil over medium-high heat and sear the ribs on all sides until browned. I remove them and set them aside.

3. I add chopped onion and carrots to the pot and cook for a few minutes, then stir in the garlic and cook until fragrant.

4. I deglaze the pot with wine (if using), scraping up the browned bits. Then I add the broth, bay leaf, and fresh herbs.

5. I return the short ribs to the pot, bring everything to a simmer, then cover and transfer to a preheated 325°F (165°C) oven.

6. I braise the ribs for 2.5 to 3 hours, or until they’re fork-tender and the meat pulls away from the bone easily.

7. I remove the ribs and strain the braising liquid, discarding the solids.

8. In a saucepan, I combine the strained liquid with cream and Dijon mustard, letting it simmer until slightly thickened. I stir in the chopped herbs and season with salt and pepper to taste.

9. I spoon the sauce over the short ribs and serve hot.

Servings and timing

This recipe serves 4.
Prep time: 20 minutes
Cook time: 2.5 to 3 hours
Total time: Around 3.5 hours (including rest and sauce time)

Variations

• I’ve used boneless short ribs when I can’t find bone-in—still tender and flavorful.

• Sometimes I add a touch of horseradish to the sauce for a bold, peppery finish.

• A splash of lemon juice or vinegar at the end brightens the creamy sauce.

• For extra richness, I stir in a spoonful of cream cheese or sour cream into the sauce.

• I’ve added sautéed mushrooms or spinach to the final sauce for added texture and earthiness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavor actually improves overnight. To reheat, I warm the short ribs gently in the oven at 325°F (165°C) covered with foil, or on the stovetop with a splash of broth or cream. I don’t microwave them if I can help it, since it tends to dry the meat out.

FAQs

Can I make this in a slow cooker?

Yes, I sear the meat and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 8 hours. I finish the sauce on the stovetop afterward.

Can I use boneless short ribs?

Absolutely. They cook a little faster and are just as flavorful, though I do miss the added depth from the bone.

What herbs work best for the sauce?

I usually go with a mix of parsley, thyme, and chives, but tarragon or dill also work beautifully.

Can I make it ahead of time?

Yes, I often make the whole dish a day in advance. The flavors deepen overnight, and I just reheat gently before serving.

What should I serve it with?

I like to serve it over mashed potatoes, creamy polenta, or buttered egg noodles—anything that soaks up that sauce.

Conclusion

Braised Short Ribs in Creamy Herb Sauce is the kind of meal that feels like a warm hug on a plate. I love how the meat turns silky and tender, and how the herbed cream sauce brings a luxurious finish to the dish. It’s perfect for a cold evening, a dinner party, or any night when I want something rich, rustic, and deeply satisfying.

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