Slow-Braised Beef Short Ribs with Creamy Herb Sauce

Save this recipe on:

Rich, fall-off-the-bone beef short ribs, slowly braised to deep, savory perfection, served over a bed of velvety mashed potatoes and finished with a decadent, creamy herb sauce — this dish is pure comfort in a bowl. The beef is so tender it practically melts with each bite, and the sauce, infused with fresh sage, thyme, and a touch of garlic, brings everything together in luxurious harmony. It’s the kind of meal that turns a regular dinner into something unforgettable.

Whether you’re looking to impress guests, spoil someone special, or treat yourself to a hearty, soul-warming dinner, these slow-braised short ribs deliver all the cozy, indulgent satisfaction you could ask for. It’s a restaurant-quality dish that you can make at home, perfect for slow Sundays, holiday tables, or any night you’re craving something extraordinary.

---

Why You’ll Love This Slow-Braised Beef Short Ribs with Creamy Herb Sauce

• Melt-in-your-mouth texture: The low and slow cooking transforms tough short ribs into buttery-tender perfection.
• Unforgettable flavor: A deep, rich beef base paired with garlic, wine, and aromatic herbs, all brought together with a luxurious creamy finish.
• Make-ahead friendly: Cook the ribs a day in advance — the flavor only gets better overnight.
• Restaurant-worthy presentation: It looks elegant and rustic, perfect for impressing guests.
• Ultimate comfort food: Mashed potatoes, cream sauce, and braised beef — what more could your soul need?

---

Preparation Phase & Tools to Use (Essential Equipment and Their Importance)

Before diving into this deliciously slow-cooked dish, it’s important to gather the right tools — each plays a key role in making sure your Slow-Braised Beef Short Ribs with Creamy Herb Sauce comes out flawlessly.

• Dutch Oven or Heavy-Bottomed Oven-Safe Pot:
  This is your braising MVP. A heavy pot retains and distributes heat evenly, which is essential for developing that deep, golden-brown crust on the meat and for slow, steady cooking in the oven.
• Tongs:
  You’ll need sturdy tongs to sear the short ribs without piercing the meat, which helps retain moisture and flavor.
• Fine-Mesh Strainer (optional):
  If you prefer a silky-smooth sauce, straining the braising liquid before adding cream can remove herb stems and bits for a more refined finish.
• Wooden Spoon or Heat-Proof Spatula:
  Ideal for scraping up the flavorful brown bits after searing — these bits (fond) are flavor gold for your sauce base.
• Meat Thermometer (optional):
  Not mandatory, but helpful if you want to check doneness — ribs are ready when they’re fork-tender and internal temp hits about 200–205°F (93–96°C).
• Blender or Immersion Blender (for mashed potatoes):
  If you’re making your own creamy mashed potatoes, blending ensures that buttery-smooth texture that complements the sauce beautifully.

---

Preparation Tips

• Let the short ribs come to room temperature before searing — this promotes even browning and helps the meat cook more evenly during the braise.
• Season generously with salt and pepper before browning. Don’t be shy — seasoning at this stage lays the flavor foundation.
• Don’t rush the sear. Let the ribs brown undisturbed for 3–4 minutes per side. A deep, mahogany crust equals big flavor.
• Deglaze properly. When you add wine or broth, scrape the bottom of the pan well — that’s where the umami lives.
• Use fresh herbs for the best aroma and complexity. Sage and thyme are stars here, and their freshness will shine through the creamy sauce.
• Let it rest. After braising, allow the ribs to sit in the pot off heat for at least 15–20 minutes. This helps redistribute juices and makes for even more succulent meat.

---

Ingredients for This Slow-Braised Beef Short Ribs with Creamy Herb Sauce

This recipe is built around bold, hearty flavors and a creamy finish that elevates the richness of the beef. Here’s everything you need for the short ribs, the sauce, and the perfect creamy mashed potato base.

---

For the Short Ribs:

• 3–4 lbs bone-in beef short ribs (about 6–8 pieces)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 dried bay leaves

---

For the Creamy Herb Sauce:

• 1 cup heavy cream
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard (optional, for extra depth)
• 1 tablespoon all-purpose flour (for thickening)
• 2 teaspoons fresh sage, finely chopped
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

---

For the Mashed Potatoes (Optional but Highly Recommended):

• 2 lbs Yukon gold potatoes, peeled and chopped
• 4 tablespoons unsalted butter
• ½ cup heavy cream or whole milk
• Salt, to taste

---

Tip: If you want to skip the mashed potatoes, this dish also pairs beautifully with creamy polenta or buttered egg noodles.

---

Step-by-Step Instructions for Slow-Braised Beef Short Ribs with Creamy Herb Sauce

This is a dish where taking your time truly pays off. Follow these steps for tender, flavor-packed short ribs bathed in a rich, creamy herb sauce — all served over dreamy mashed potatoes.

---

Step 1: Prep the Short Ribs

Remove the short ribs from the fridge about 30 minutes before cooking to allow them to come to room temperature. Pat dry with paper towels and season all sides generously with salt and pepper.

---

Step 2: Sear the Meat

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs in batches, searing for 3–4 minutes on each side until deeply browned. Don’t overcrowd the pan. Once seared, transfer the ribs to a plate.

---

Step 3: Build the Flavor Base

Reduce heat to medium. In the same pot, add the chopped onion and sauté for 4–5 minutes until softened. Add the minced garlic and tomato paste. Stir and cook for 1–2 minutes until fragrant and slightly caramelized.

---

Step 4: Deglaze and Simmer

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 3–4 minutes until slightly reduced. Then add the beef broth, thyme, rosemary, and bay leaves. Return the short ribs to the pot, nestling them into the liquid.

---

Step 5: Braise Low and Slow

Preheat your oven to 325°F (160°C). Cover the pot with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone easily. Check once or twice during cooking to ensure the liquid hasn’t reduced too much (add a splash of broth if needed).

---

Step 6: Make the Mashed Potatoes (During Final Hour of Braising)

Boil the potatoes in salted water until fork-tender (about 15–20 minutes). Drain and mash with butter and cream (or milk) until smooth and fluffy. Season to taste with salt.

---

Step 7: Make the Creamy Herb Sauce

Once the short ribs are done, transfer them to a plate and cover loosely with foil. Discard the herb sprigs and bay leaves from the braising liquid.
In a separate saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Sprinkle in flour and whisk for 1–2 minutes. Slowly whisk in 1½ cups of the strained braising liquid and heavy cream. Simmer gently until thickened (about 5–6 minutes). Stir in sage, thyme, mustard (if using), and season with salt and pepper.

---

Step 8: Assemble and Serve

Spoon mashed potatoes into shallow bowls. Place short ribs on top, then generously ladle over the creamy herb sauce. Garnish with extra thyme or sage leaves if desired.

---

Notes

• Make It Ahead: This dish tastes even better the next day. You can braise the short ribs a day in advance, store them in the fridge (in the braising liquid), and reheat gently before serving. The flavors deepen overnight.
• Deglazing Is Key: Don’t skip deglazing with wine. It lifts all those caramelized bits off the bottom of the pot and adds layers of complexity to the final sauce.
• Strain for a Smooth Sauce: For a silkier sauce texture, strain the braising liquid before blending it with the cream. It removes any unwanted bits from the herbs or onions.

---

Watch Out for These Mistakes While Cooking

• Skipping the Sear: This is non-negotiable. Searing builds the deep, savory flavor that carries through the entire dish. Don’t rush it — golden-brown crust = flavor jackpot.
• Overcrowding the Pot: When searing, work in batches. If you crowd the pot, the ribs will steam instead of brown, and you’ll miss out on that crucial caramelization.
• Too Little Liquid: Make sure the short ribs are at least two-thirds submerged in the braising liquid. If needed, top off with a bit more broth.
• Boiling the Cream Sauce: Cream can separate or curdle if boiled too hard. Keep your sauce on a gentle simmer when combining with the cream.
• Not Resting the Meat: Letting the ribs rest after braising allows the juices to redistribute, keeping them ultra-tender and juicy.
• Overworking the Mashed Potatoes: If you over-mash or use a blender too aggressively, you’ll get gummy potatoes. Stick to a ricer or hand masher for the best texture.
• Using Low-Quality Wine or Broth: Since these are key ingredients in the sauce, use wine and stock you’d be willing to drink. It truly makes a difference.
• Forgetting to Taste: Always taste your sauce before serving. Adjust with salt, pepper, or a squeeze of lemon to balance richness if needed.

---

What to Serve With Slow-Braised Beef Short Ribs with Creamy Herb Sauce

These rich, tender short ribs pair beautifully with sides that balance their deep flavor and luxurious texture. Whether you’re setting a holiday table or planning an elevated weekend dinner, the right accompaniments can take this dish to the next level.

---

Here Are 8 Recommended Pairings

1. Creamy Polenta
   A soft, buttery polenta is an excellent alternative to mashed potatoes. It soaks up the sauce and complements the meat’s richness.
2. Roasted Garlic Green Beans
   Crisp, roasted green beans with garlic and lemon provide brightness and crunch — perfect to offset the creaminess of the dish.
3. Honey-Glazed Carrots
   Their natural sweetness balances the savory depth of the short ribs, and they add a pop of color to your plate.
4. Crusty Artisan Bread
   Warm, crusty bread is ideal for mopping up the creamy herb sauce. Go with sourdough or a rustic French loaf.
5. Horseradish Mashed Cauliflower
   A lighter, low-carb option that still delivers creaminess, with a spicy kick that cuts through the richness.
6. Oven-Roasted Brussels Sprouts
   Tossed with balsamic and crisped until caramelized — they bring bold contrast to the dish’s texture and flavor.
7. Sauteed Mushrooms with Thyme
   Earthy mushrooms cooked in butter and herbs blend beautifully with the umami flavors of the short ribs.
8. Simple Arugula Salad
   Light and peppery, with a lemon vinaigrette, this fresh salad refreshes the palate between bites of rich beef.

---

Storage Instructions

One of the best things about Slow-Braised Beef Short Ribs with Creamy Herb Sauce is how well it stores and reheats — the flavor deepens over time, making it even more delicious the next day.

• Refrigeration:
  Allow the short ribs and sauce to cool completely. Transfer to an airtight container and store in the refrigerator for up to 4 days. Keep the mashed potatoes separate to maintain their texture.
• Freezing:
  The short ribs freeze beautifully. Store them (with some of the braising liquid) in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating:
  Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. For best results, reheat the mashed potatoes separately with a bit of cream or milk stirred in.

---

Estimated Nutrition (Per Serving, assuming 6 servings including sauce, not including mashed potatoes)

Nutrient	Amount
Calories	~560 kcal
Protein	38g
Total Fat	38g
Saturated Fat	17g
Unsaturated Fat	19g
Trans Fat	0g
Cholesterol	160mg
Carbohydrates	8g
Fiber	1g
Sugar	2g
Sodium	380mg
Serving Size	~1 large short rib with sauce

Note: Nutrition may vary depending on cut of beef, added salt, and side dishes.

---

Frequently Asked Questions

---

1. Can I use boneless short ribs instead of bone-in?

Yes, you can — but bone-in short ribs offer more flavor and richness due to the marrow and connective tissue that breaks down during braising. If using boneless, reduce cooking time slightly and check for tenderness earlier.

---

2. What can I use instead of red wine?

If you prefer to skip alcohol, substitute the red wine with additional beef broth and a tablespoon of balsamic vinegar or Worcestershire sauce for depth and acidity.

---

3. Can I make this in a slow cooker?

Absolutely. After searing the short ribs and building your flavor base on the stovetop, transfer everything to a slow cooker. Cook on low for 8–9 hours or until the meat is fall-apart tender.

---

4. Is it okay to skip the cream sauce?

You can serve the ribs with just the reduced braising liquid — it’s still flavorful. However, the creamy herb sauce adds a luxurious, balanced finish that really elevates the dish.

---

5. How do I know when the short ribs are done?

They’re ready when they’re fork-tender — the meat should pull apart easily without resistance. Internal temperature usually reads between 200–205°F (93–96°C) when fully braised.

---

6. Can I make this dairy-free?

Yes. Substitute the cream with full-fat coconut milk or a plant-based heavy cream alternative. Use dairy-free butter or olive oil in the sauce and mashed potatoes.

---

7. What wine pairs best with this dish?

Serve with a full-bodied red wine like Cabernet Sauvignon, Syrah, or Malbec. The richness of the ribs matches beautifully with bold tannins and deep fruit notes.

---

8. Can I serve this for a dinner party?

Definitely! It’s a crowd-pleaser and holds up well even if made ahead. Just reheat gently and serve with your favorite sides. It looks and tastes like a fine dining dish — without the stress.

---

Conclusion

Slow-Braised Beef Short Ribs with Creamy Herb Sauce is the kind of dish that transforms a simple evening into something memorable. With fork-tender meat, a sauce rich in herbs and cream, and a foundation of smooth mashed potatoes or buttery polenta, this recipe strikes the perfect balance between rustic comfort and gourmet indulgence.

It’s made for special occasions but easy enough to master at home — and once you’ve tasted that first bite, you’ll want to make it again and again. Whether you’re cooking for a cozy dinner or entertaining a crowd, this is one recipe that always delivers on flavor, warmth, and wow-factor.

---

Print

Save this recipe on: