Slow-Braised Beef Short Ribs with Creamy Herb Sauce Bliss

Slow-Braised Beef Short Ribs with Creamy Herb Sauce is a cozy, tender dish that promises a gourmet experience at home.

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Prep Time 30

Cook Time 2 30

Resting Time 15

Total Time 3 15

Servings: 4 ribs

Course: Dinner

Cuisine: American

Calories: 800

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ribs

4 lbs Bone-in Beef Short Ribs can use boneless ribs
1 tbsp Kosher Salt
1 tbsp Black Pepper
2 tbsp Olive Oil for searing

For the Sauce

1 large Yellow Onion or white onions/shallots
4 cloves Garlic fresh preferred
2 tbsp Tomato Paste
1 cup Dry Red Wine or beef broth with balsamic vinegar
4 cups Beef Broth low-sodium preferred
4 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
2 leaves Bay Leaves

For the Creamy Herb Sauce

1 cup Heavy Cream or full-fat coconut milk
2 tbsp Butter or dairy-free butter
1 tbsp Dijon Mustard optional
2 tbsp All-Purpose Flour or cornstarch
2 tbsp Sage or additional thyme

For Serving

2 lbs Yukon Gold Potatoes or alternatives

Equipment

Dutch oven
Saucepan

Method

Step-by-Step Instructions

Prepare the Ribs: Take the bone-in beef short ribs out of the refrigerator and let sit for 30 minutes. Season with kosher salt and black pepper.
Sear the Ribs: Heat a Dutch oven over medium-high heat with olive oil. Sear ribs on all sides for 3–4 minutes each until browned.
Sauté the Aromatics: In the same pot, sauté yellow onion for 4–5 minutes. Add minced garlic and tomato paste, cooking for 1 minute.
Deglaze the Pot: Pour in dry red wine to deglaze, simmering for 3–4 minutes to evaporate alcohol.
Add the Braising Liquid: Stir in beef broth, thyme, rosemary, bay leaves, then return the seared ribs to the pot. Ensure they are submerged.
Braise in the Oven: Cover and braise in a 325°F oven for 2.5 to 3 hours until tender.
Prepare the Mashed Potatoes: Boil chopped Yukon Gold potatoes for 15-20 minutes until tender. Mash with heavy cream and butter.
Make the Creamy Herb Sauce: Strain braising liquid; sauté garlic in butter, whisk in flour, and add strained liquid and cream, simmering until thickened.
Serve and Enjoy: Serve mashed potatoes first, top with beef ribs and sauce, and garnish if desired.

Nutrition

Serving: 1plateCalories: 800kcalCarbohydrates: 40gProtein: 55gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 900mgPotassium: 1300mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 5mg

Notes

Allow ribs to rest for 10-15 minutes after cooking for better tenderness. Strain sauce for smoothness.

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