Braised Short Ribs in Creamy Herb Sauce Recipe

If you’ve been searching for the ultimate comfort food with a touch of elegance, look no further than Braised Short Ribs in Creamy Herb Sauce. This dish is pure bliss: fork-tender short ribs cooked low and slow, soaking in a luxurious sauce studded with mushrooms, onions, and a handful of fresh herbs. Every bite has layers of rich, savory flavor mellowed by a dash of cream, making it just as perfect for a cozy weekend at home as it is for wowing dinner party guests.

this Recipe

Ingredients You’ll Need

There’s nothing fussy or complicated in this recipe, but every ingredient plays its part. From the marbled beef ribs that melt-in-your-mouth, to the deep, winey broth and fresh burst of parsley, these components work together to create the magic behind Braised Short Ribs in Creamy Herb Sauce.

• Beef short ribs (4 lbs, bone-in): The star of the show; choose bone-in ribs for the most flavor and juicy results.
• Salt and pepper: Essential for seasoning the meat deeply from the very start.
• Olive oil (2 tablespoons): Use a good one for extra depth when searing – it helps create a golden crust.
• Onion (1, chopped): Sautéed onions add sweetness and body to the sauce.
• Cremini mushrooms (8 oz, sliced): Earthy and meaty, these mushrooms soak up all the delicious flavor from the pan.
• Garlic (4 cloves, minced): Brings that aromatic punch that lifts the whole dish.
• Tomato paste (2 tablespoons): For a touch of rich umami and a gorgeous saucy color.
• Beef broth (2 cups): This forms the saucy base and adds extra beefiness.
• Red wine substitute (1 cup beef broth + 1 tbsp vinegar): Offers a subtle acidity and depth without actual wine.
• Dried thyme (1 teaspoon): Adds classic savory herb notes that pair beautifully with beef.
• Bay leaves (2): Infuse the sauce with an aromatic, old-world flavor.
• Heavy cream (1/2 cup): Makes the already-rich sauce extra silky and decadent.
• Fresh parsley (2 tablespoons, chopped): Brightens and freshens every bite as a final flourish.

How to Make Braised Short Ribs in Creamy Herb Sauce

Step 1: Season and Sear the Short Ribs

Lay your short ribs on a board and shower them generously with salt and pepper—this is where flavor starts! In a large Dutch oven, heat up your olive oil until shimmering, then work in batches to sear the ribs on all sides. Don’t rush this part; those crusty brown bits equal big flavor later. Set the golden-brown ribs aside on a plate once done.

Step 2: Sauté the Vegetables

In the very same pot (don’t wash it—you want those tasty browned bits), toss in the chopped onions and slices of cremini mushrooms. Sauté for about 5 to 7 minutes until the onions look soft, and mushrooms have picked up a little golden color. This base smells amazing and gives your sauce depth.

Step 3: Build the Flavor with Garlic and Tomato Paste

Stir in the minced garlic and tomato paste. Let them sizzle for about a minute, just until the garlic is fragrant and the tomato paste darkens slightly. That quick burst of heat will wake up incredible flavors, making the sauce hint at something truly special.

Step 4: Add Liquids and Herbs

Pour in your beef broth and red wine substitute, using a wooden spoon to scrape up every flavorful bit from the bottom of the pan. Add the dried thyme and bay leaves now. Let everything come quietly to a simmer—you’ll see the beginnings of the beautiful sauce for your Braised Short Ribs in Creamy Herb Sauce.

Step 5: Braise in the Oven

Nestle those browned short ribs back into the pot so they’re mostly submerged in the luscious liquid. Pop on the lid and slide the pot into your preheated oven. Let it braise for 2 and a half to 3 hours, until the ribs are irresistibly tender and basically falling apart with a spoon.

Step 6: Finish the Creamy Herb Sauce

Carefully remove the short ribs and cover them loosely with foil. Place the pot back on the stovetop over medium heat and skim away excess fat if you’d like a lighter sauce. Stir in the heavy cream and let the sauce simmer for 5 to 10 minutes—just enough to thicken slightly and turn velvety. Taste and adjust the seasoning as needed.

Step 7: Bring It All Together and Garnish

Return the short ribs to the creamy herb sauce, letting them bathe and heat through for a few minutes. Right before serving, scatter the chopped parsley over the top for that bright, fresh finish that makes the whole thing pop.

How to Serve Braised Short Ribs in Creamy Herb Sauce

Garnishes

A generous sprinkle of freshly chopped parsley is classic—it cuts the richness with a flash of green. For a little extra flair, snip over some chives or add a light dusting of lemon zest. These touches don’t just look pretty, they coax even more fragrance from the dish without overwhelming the creamy sauce.

Side Dishes

Braised Short Ribs in Creamy Herb Sauce absolutely shine atop a sunny mound of buttery mashed potatoes, but they’re also divine with creamy polenta, egg noodles, or even a pillowy bed of garlic rice. Pair with something that soaks up that luscious sauce—nobody wants to leave any behind!

Creative Ways to Present

Turn this comfort classic into a show-stopping dinner plate by serving in individual cast iron skillets or shallow bowls with a ladleful of the herb-flecked sauce. Or try spooning the ribs over a slice of toasted rustic bread for a dramatic, mouthwatering open-faced sandwich that guests will gush over.

Make Ahead and Storage

Storing Leftovers

Braised Short Ribs in Creamy Herb Sauce actually taste even better the next day, as the flavors have time to meld and deepen. Let the dish cool to room temperature and store leftovers tightly covered in the refrigerator for up to 3 days.

Freezing

This dish is a fantastic make-ahead star! Place cooled short ribs and sauce in a freezer-safe container, ensuring the meat is submerged so it doesn’t dry out. Freeze for up to 3 months; just thaw overnight in the fridge before reheating. Remember to hold off on adding most of the fresh parsley until serving for the best look and flavor.

Reheating

To reheat, gently warm the Braised Short Ribs in Creamy Herb Sauce in a covered pot over low heat on the stovetop, adding a splash of broth or cream if needed to loosen the sauce. For single servings, microwave with a loose cover, stirring every now and then to ensure even heating.

FAQs

Can I use boneless short ribs for this recipe?

Absolutely! While bone-in short ribs bring extra flavor and juiciness, boneless will still turn out delicious—just keep an eye on cooking time, as they may braise a little faster.

What can I substitute for cream to make the sauce lighter?

If you want a lighter version of the creamy herb sauce, try using half-and-half or even whole milk, though the sauce won’t be quite as rich and silky. You could also use a splash of unsweetened coconut cream for a dairy-free twist.

Can I make Braised Short Ribs in Creamy Herb Sauce in a slow cooker?

Yes! After searing the ribs and sautéing veggies, transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for about 4 hours. Stir in the cream at the end, as with the classic version.

Do I need a Dutch oven for this recipe?

A Dutch oven is ideal thanks to its heat-retaining, oven-safe qualities. But any heavy, lidded oven-safe pot will do the job. You could even use a deep casserole dish with a tight-fitting foil cover in a pinch.

How spicy is this recipe?

Braised Short Ribs in Creamy Herb Sauce isn’t spicy at all—just hearty, savory, and full of mellow herbal notes. Feel free to add a pinch of red pepper flakes if you want to give it your own twist.

Final Thoughts

If you’re ready to treat yourself (and your favorite people) to a meal that feels like a hug and tastes even better, make time for Braised Short Ribs in Creamy Herb Sauce. Trust me: the aromas alone will have everyone drifting into the kitchen, and the first bite will make this recipe an instant favorite. Try it soon—you deserve something delicious and memorable tonight!