These tender short ribs cooked in a creamy herb sauce are a real treat! They become melt-in-your-mouth delicious after simmering away, soaking up all those lovely flavors.
Honestly, the sauce is so good; I’ve been known to lick the plate! 🤭 Pair it with some mashed potatoes, and you have a comforting meal that feels fancy but is super easy to make.
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! Look for bone-in short ribs for the best flavor. If you’re looking for alternatives, you could use chuck roast cut into large chunks, though it may change the texture slightly.
Olive Oil: Extra virgin olive oil adds a fruity flavor. If you prefer, you can use avocado oil or grapeseed oil for high-heat cooking.
Mushrooms: Shiitake or cremini mushrooms work great for this recipe. If you’re not a mushroom fan, feel free to leave them out or use diced carrots for a different texture.
Heavy Cream: This gives the sauce its creamy texture. For a lighter option, you can substitute half-and-half or even coconut milk for a dairy-free version.
Dijon Mustard: It adds a bit of tanginess. If you don’t have any, yellow mustard works too, but it’s milder. Just use sparingly!
How Do I Achieve Perfectly Searing Short Ribs?
Searing short ribs is crucial for building flavor before braising. Here’s how to do it right:
- Start with a dry surface – pat the short ribs with paper towels to remove moisture.
- Heat your pot over medium-high heat, and let it get hot before adding the oil.
- Add the short ribs to the pot without overcrowding, allowing space for them to brown evenly.
- Sear each side for about 3-4 minutes until nicely browned; this locks in flavor and gives you that delicious crust.
After browning, don’t forget to remove them and set them aside before you continue with the onions and mushrooms. This really boosts the richness of the sauce!
Easy Braised Short Ribs in Creamy Herb Sauce
Ingredients You’ll Need:
- 3 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms (shiitake or cremini), sliced
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon butter
- Mashed potatoes, for serving (optional)
How Much Time Will You Need?
This dish will take around 15 minutes for prep and about 2.5 to 3 hours for braising. The result? Tender, mouthwatering short ribs swimming in a creamy herb sauce that’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat and Season:
Begin by preheating your oven to 325°F (165°C). While that heats up, season your short ribs generously with salt and black pepper all over.
2. Sear the Short Ribs:
In a large oven-safe pot or Dutch oven, warm the olive oil over medium-high heat. Once hot, carefully add the short ribs and sear them on all sides until they are beautifully browned, about 3-4 minutes per side. Once browned, remove the ribs from the pot and set them aside.
3. Sauté Vegetables:
In the same pot, toss in your chopped onion. Cook for about 5 minutes until it gets soft and translucent. Then, add the minced garlic and cook for another minute until it’s fragrant. Next, add the sliced mushrooms and sauté for about 5 minutes until they start to brown and release their moisture.
4. Add the Braising Liquid:
Return the short ribs to the pot, then pour in the beef broth. Toss in the fresh thyme and rosemary, and bring everything to a gentle simmer.
5. Braise the Ribs:
Cover the pot with a lid and carefully transfer it to your preheated oven. Allow it to braise for 2.5 to 3 hours, or until the meat is incredibly tender and falling off the bone.
6. Prepare the Sauce:
Once done, carefully remove the short ribs from the pot and cover them loosely with foil to keep them warm. Place the pot with all those flavorful juices over medium heat, and stir in the heavy cream and Dijon mustard. Let the sauce simmer for about 10 minutes until it thickens slightly. For that extra touch of richness, stir in the butter until fully melted. Don’t forget to taste and adjust the seasoning with salt and pepper to your liking!
7. Time to Serve:
When you’re ready to serve, plate some creamy mashed potatoes if you like. Top it with the tender braised short ribs, spoon over that luscious creamy herb sauce, and garnish with fresh thyme sprigs. Enjoy this warm and comforting dish!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Meat?
Absolutely! While beef short ribs are ideal for this recipe, you can substitute them with chuck roast or even brisket. Just keep in mind that cooking times may vary slightly based on the cut and size of the meat.
How Do I Store Leftovers?
Store any leftover short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in the microwave or on the stove with a splash of broth to keep the meat moist.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the short ribs and sauce up to a day in advance. Simply let them cool completely, cover, and refrigerate. Reheat slowly on the stove over medium heat before serving.
What Can I Serve With Braised Short Ribs?
This dish pairs beautifully with creamy mashed potatoes, but you can also serve it alongside polenta, rice, or a simple green salad to balance out the richness of the sauce.
