These easy braised short ribs are super tender and covered in a luscious creamy herb sauce. They’re perfect for cozy dinners and don’t require fancy skills to make!
Every bite is a comfy hug, and the sauce is great for spooning over mashed potatoes. I just can’t resist dunking some bread in it too. Who’s with me on that? 😄
Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs are ideal for this dish as the bones add flavor during cooking. If you can’t find them, you can substitute with boneless short ribs, but cooking time might be slightly less.
Olive Oil: This oil is perfect for browning because of its high smoke point. If you’re looking for a neutral flavor, canola or vegetable oil works too.
Mushrooms: I love using shiitake or cremini mushrooms for their rich taste. You can swap them with button mushrooms or leave them out completely if you’re not a fan.
White Wine: Using dry white wine enhances the flavor of the dish. If you prefer not to use alcohol, beef broth works well as a substitute.
Heavy Cream: For a lighter version, you can use half-and-half or whole milk, but the sauce might not be as rich and creamy!
How Do I Get the Short Ribs Perfectly Tender?
Braising is key to tender short ribs. Here’s how to do it right!
- First, brown the ribs well. This step locks in flavor and colors your meat.
- After browning, don’t rush the braising process. Cook it on low heat, covered. This allows the meat to become fork-tender over time.
- Check the ribs after 2.5 hours. They should be tender and easy to pull apart with a fork.
How Do I Make a Smooth Creamy Sauce?
A smooth sauce helps round out the dish. Here’s how to achieve it:
- After removing the ribs, use an immersion blender or transfer the liquid to a regular blender to blend until mostly smooth.
- Leave in a few chunks of mushrooms for texture if you like that in your sauce!
- Stir in heavy cream and Dijon mustard for that creamy finish. Adjust the seasoning for taste.
Have fun making these easy braised short ribs! They’ll be a hit for sure.
Easy Braised Short Ribs in Creamy Herb Sauce
Ingredients You’ll Need:
For the Short Ribs:
- 3 lbs bone-in beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (shiitake or cremini)
- 1 cup dry white wine or beef broth
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves, plus extra for garnish
- 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
- 1 bay leaf
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
For the Mashed Potatoes (Optional, for Serving):
- 2 lbs potatoes, peeled and cubed
- 4 tablespoons butter
- 1/4 cup heavy cream or milk
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 3 hours total to braise the short ribs. The good news is that most of that time is hands-off, allowing you to relax while the flavors develop!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Start by patting the short ribs dry with paper towels. This helps them brown better. Season them generously with salt and pepper on all sides to add flavor.
2. Brown the Meat:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Carefully add the short ribs, searing them until they are nicely browned on all sides—about 3 to 4 minutes per side. Once browned, remove them from the pot and set them aside.
3. Cook Vegetables:
In the same pot, toss in the diced onion and sauté until they soften and turn translucent, which should take about 5 minutes. Mix in the minced garlic and sliced mushrooms. Cook for another 4-5 minutes until the mushrooms are browned and softened.
4. Deglaze:
Stir in the tomato paste, cooking for about a minute. Next, pour in the dry white wine or beef broth to deglaze the pot, scraping up any flavorful brown bits stuck to the bottom. Simmer this for 2-3 minutes until slightly reduced.
5. Add Liquids and Herbs:
Return the browned short ribs to the pot, adding enough beef broth until the ribs are nearly covered. Toss in the thyme, rosemary, and bay leaf to infuse the meat with tons of flavor.
6. Braise:
Bring everything to a gentle simmer. Then cover the pot, reduce the heat to low, and let the short ribs braise for 2.5 to 3 hours. You’re looking for that tender moment when the meat is falling off the bone—it’ll be worth the wait!
7. Make Creamy Herb Sauce:
Once the ribs are tender, remove them from the pot and keep them warm. Discard the bay leaf. Use an immersion blender or regular blender to blend the cooking liquid and vegetables until mostly smooth; it’s okay to leave some chunkiness for texture! Stir in the heavy cream, Dijon mustard, and butter. Heat gently until warmed through, adjusting the seasoning with salt and pepper to your liking.
8. Prepare Mashed Potatoes (Optional):
If you’re serving with mashed potatoes, boil the peeled and cubed potatoes in salted water until tender—this should take about 15 to 20 minutes. Drain well, then mash them with butter and heavy cream until you reach a smooth and creamy consistency. Season with salt and pepper to taste.
9. Serve:
Spoon the mashed potatoes onto plates. Arrange the tender short ribs on top and drizzle generously with the creamy herb sauce. For a beautiful touch, garnish with fresh thyme sprigs and some sautéed mushrooms if you like!
10. Enjoy!
Dig in and savor your comforting and flavorful Easy Braised Short Ribs in Creamy Herb Sauce!
FAQ for Easy Braised Short Ribs in Creamy Herb Sauce
Can I Use Different Cuts of Meat?
Absolutely! While bone-in beef short ribs are ideal for this recipe, you can also use boneless short ribs. Just be aware that the cooking time may be shorter, so start checking for tenderness around the 2-hour mark.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens up too much.
Can I Freeze This Dish?
Yes, you can freeze the short ribs and sauce! Once cooled, store them in airtight freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
What Should I Serve with Braised Short Ribs?
I recommend pairing them with creamy mashed potatoes, as they soak up the delicious sauce beautifully. Alternatively, serve with polenta, rice, or a side of roasted vegetables for a balanced meal.
