Description
Looking for a cozy, elegant dinner idea? These Slow-Braised Beef Short Ribs with Creamy Herb Sauce are your answer. This easy dinner recipe features fall-apart tender beef slow-cooked in red wine and herbs, finished with a velvety, garlic-infused cream sauce. It’s perfect for holidays, special occasions, or anytime you want to impress without stress. Whether you’re after a quick dinner prep with long cook time or rich comfort food, this dish hits the mark. Serve it over mashed potatoes, polenta, or roasted veggies for a hearty and satisfying meal. It’s the ultimate fusion of gourmet and comfort.
Ingredients
3–4 lbs bone-in beef short ribs
to taste kosher salt and black pepper
2 tablespoons olive oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 cup heavy cream
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon all-purpose flour
2 teaspoons fresh sage, chopped
1 teaspoon fresh thyme leaves
to taste salt and pepper
2 lbs Yukon gold potatoes, peeled and chopped
4 tablespoons unsalted butter
½ cup heavy cream or milk
to taste salt
Instructions
1. Bring the short ribs to room temperature and pat them dry. Season generously with salt and pepper.
2. In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, then set aside.
3. In the same pot, sauté onions until softened. Add garlic and tomato paste, cooking until aromatic.
4. Deglaze the pot with red wine, scraping up the browned bits. Simmer for 3–4 minutes.
5. Add beef broth, thyme, rosemary, and bay leaves. Return ribs to the pot and partially submerge in the liquid.
6. Cover and braise in the oven at 325°F (160°C) for 2.5 to 3 hours until fork-tender.
7. During the last hour, boil potatoes until tender. Mash with butter, cream, and salt to taste.
8. Remove ribs and strain the braising liquid. In a saucepan, melt butter and sauté garlic. Whisk in flour and cook for 1–2 minutes.
9. Slowly add 1½ cups strained braising liquid and cream. Simmer until thickened. Stir in mustard, sage, thyme, and season to taste.
10. Serve ribs over mashed potatoes and spoon the creamy herb sauce on top. Garnish with fresh herbs if desired.
Notes
This dish tastes even better the next day — perfect for making ahead for a dinner party.
Don’t rush the searing step; it builds flavor that carries through the entire dish.
For an ultra-smooth sauce, strain the braising liquid before mixing with cream.
Nutrition
- Serving Size: 1 large short rib with sauce
- Calories: 560
- Sugar: 2g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 160mg
Keywords: easy dinner, braised beef short ribs, creamy sauce, mashed potatoes, comfort food, slow-cooked beef