When comfort food meets gourmet, you get these Slow-Braised Beef Short Ribs with Creamy Herb Sauce. Each fork-tender bite melts with the richness of slow-cooked beef, layered in deep, savory flavors that only time and care can create. The ribs are gently braised until the meat practically falls off the bone, and they’re nestled on a bed of creamy mashed potatoes or polenta for the perfect cozy finish.

What makes this dish extra special is the luxurious herb sauce—it’s creamy, earthy, and infused with fresh thyme, sage, and rosemary. This isn’t your average weeknight meal, but it’s a showstopper for when you want to impress or simply treat yourself to something soulful and decadent. Whether it’s a holiday dinner, a date night, or a cold-weather indulgence, this recipe brings serious comfort with elegance.

What Kind of Beef Short Ribs Should I Use?

When shopping for short ribs, look for English-cut bone-in beef short ribs. These are thick, meaty cuts with the bone running through one side, ideal for slow-braising. Their marbling and size make them perfect for soaking up all the goodness of the braising liquid and finishing beautifully tender.

Avoid flanken-cut ribs, which are thinner and often used for grilling—those won’t hold up well in a long braise. Ask your butcher for English-style ribs if you’re unsure—they’re well worth the extra ask.

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

Beef short ribs (bone-in, English cut): These are the star of the show, offering rich, fall-apart tenderness when slow-braised.
Olive oil: Helps sear the ribs to a beautiful crust before braising.
Onion and garlic: Aromatic base that builds the depth of flavor in the braising liquid.
Carrots and celery: Classic mirepoix adds a savory foundation and balances the richness.
Tomato paste: Adds a punch of umami and helps deepen the sauce’s color.
Red wine: Enhances the flavor and tenderizes the meat; go with something bold and dry.
Beef broth: The main braising liquid, supporting all the savory notes.
Fresh herbs (thyme, rosemary, sage): Infuses the dish with earthy, aromatic warmth.
Heavy cream: The base for the silky herb sauce.
Butter: Enriches the sauce and adds sheen.
Salt and black pepper: Essential for seasoning at each stage.

How To Make the Slow-Braised Beef Short Ribs with Creamy Herb Sauce

Step 1: Sear the Short Ribs

Preheat your oven to 325°F (163°C). Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides, about 3–4 minutes per side. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, add a bit more olive oil if needed. Sauté onions, carrots, and celery until softened, about 5 minutes. Stir in garlic and tomato paste; cook for another 2 minutes until caramelized and fragrant.

Step 3: Deglaze and Simmer

Pour in the red wine and scrape up all the browned bits from the bottom. Let it simmer for 5 minutes to reduce slightly. Return the ribs to the pot and add beef broth until ribs are nearly covered. Toss in fresh herbs.

Step 4: Braise in the Oven

Cover the Dutch oven and transfer to the preheated oven. Braise for 2.5 to 3 hours or until the meat is fall-apart tender. Check occasionally and spoon liquid over the ribs if needed.

Step 5: Make the Creamy Herb Sauce

Remove ribs from the pot and strain the braising liquid. In a saucepan, reduce 2 cups of the liquid over medium heat. Stir in heavy cream and butter, whisking until the sauce is silky and thickened. Adjust seasoning with salt and pepper.

Step 6: Serve and Enjoy

Serve ribs over creamy mashed potatoes, polenta, or even buttered noodles. Generously spoon the herb sauce over the top and garnish with extra thyme or sage.

How to Serve and Store These Beef Short Ribs

These short ribs are best served hot and fresh, poured over something creamy that soaks up all that sauce—think mashed potatoes, cheesy grits, or a scoop of buttery polenta.

Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet or in the oven at 300°F until warmed through. You can even freeze the meat and sauce separately for longer storage up to 2 months.

Frequently Asked Questions

How do I know when the short ribs are done?

They should be fork-tender and practically falling off the bone. If they’re still chewy after 2.5 hours, give them another 30 minutes.

Can I make these short ribs ahead of time?

Yes! In fact, they taste even better the next day. Just reheat slowly in the oven or on the stovetop to keep them juicy.

What wine should I use?

A dry red like Cabernet Sauvignon, Merlot, or Syrah works beautifully. Use something you’d enjoy drinking.

Can I make this without wine?

Absolutely. Replace the wine with extra beef broth plus a splash of balsamic vinegar for depth.

Can I use boneless short ribs?

You can, but the bone adds flavor and helps keep the meat moist. Bone-in is highly recommended for best results.

How do I thicken the sauce more?

Simmer it longer to reduce, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) while whisking.

Want More Cozy Dinner Ideas?

If you love this hearty short rib dinner, here are more satisfying dishes you’ll want to try next:

Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for creamy comfort with a twist.
Garlic Parmesan Beef Spaghetti Pasta when you’re craving beefy richness with a pasta spin.
Lemon Garlic Butter Chicken Bites with Parmesan Linguine for a zesty, buttery dish that’s quick yet elegant.
Crockpot Cheese Tortellini and Sausage for a low-effort, high-flavor meal.
Creamy Garlic Parmesan Tortellini with Chicken and Broccoli when you want a veggie-packed one-pan dinner.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest.

And let me know in the comments how yours turned out. Did you use red wine or skip it? Add your own twist to the herb sauce? I love hearing how others bring these recipes to life.

Questions welcome—let’s help each other make dinner amazing!

Slow-Braised Beef Short Ribs with Creamy Herb Sauce

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Braising
Cuisine: American

Print Recipe

Description

Slow-Braised Beef Short Ribs with Creamy Herb Sauce is a comforting yet elevated dish featuring fall-apart tender short ribs cooked low and slow in a rich, aromatic braising liquid. The final touch is a luxurious herb cream sauce that turns this dish into a soul-warming showstopper. Perfect for cozy dinners, holiday gatherings, or whenever you’re craving deep, slow-cooked flavor with a touch of elegance.

Instructions

1. Preheat oven to 325°F (163°C). Pat the short ribs dry and season with salt and pepper.

2. Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides, about 3–4 minutes per side. Remove and set aside.

3. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for another 2 minutes.

4. Pour in red wine, scraping the browned bits from the bottom. Simmer for 5 minutes. Return the ribs to the pot and add beef broth until nearly covered. Add herbs.

5. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.

6. Remove ribs and strain the braising liquid. In a separate saucepan, reduce 2 cups of the strained liquid over medium heat. Stir in heavy cream and butter. Simmer until thickened.

7. Serve the ribs over mashed potatoes, polenta, or noodles. Spoon the herb cream sauce generously over the top and garnish with herbs if desired.