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Braised Short Ribs in Creamy Herb Sauce: A Cozy, Make-Ahead Dinner for Busy Nights

There’s something about a slow-braised meat that feels like a warm hug for your weeknight—enter Braised Short Ribs in Creamy Herb Sauce. If you’re juggling work emails, kid’s soccer practice, and the eternal question of “what’s for dinner?” this short rib recipe is a comforting, slightly fancy-feeling solution that’s actually surprisingly doable. I promise it’s not just for weekend show-offs—this dish is practical, forgiving, and absolutely worth the little bit of hands-on time.

(If you like hearty, saucy dinners that pair well with mashed potatoes or buttery noodles, you might also love one-pot comfort dishes like our cheesesteak tortellini in creamy parmesan sauce.)

Why You’ll Love Braised Short Ribs in Creamy Herb Sauce

• Deep, cozy flavor with minimal stress on a busy day.
• Make-ahead and freezer-friendly—perfect for meal planning.
• The creamy herb sauce brightens the rich beef, so picky eaters often come back for seconds.
• Feels special enough for guests but easy enough for a weeknight.

About this Version
I’m Anna, and my sister Patricia and I serve up recipes that strike a balance between comforting and clever. This Braised Short Ribs in Creamy Herb Sauce is my go-to when I want something that smells like Sunday dinner but fits into a modern family schedule. Think of it as classic braising with a creamy, herby twist that keeps the dish feeling fresh and cozy all at once.

Ingredients
(Serves 4–6)

• 3 to 4 pounds beef short ribs (bone-in recommended)
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil (or other neutral oil)
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (optional — use extra beef stock if skipping)
• 3 cups beef stock (low-sodium preferred)
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 cup heavy cream
• 1/3 cup sour cream or crème fraîche (optional, for extra tang)
• 2 tablespoons chopped fresh parsley
• Zest of 1 lemon (optional, brightens the sauce)
• 2 tablespoons butter (optional, for finishing)

Substitutions and Notes

• For a lighter sauce, swap half the heavy cream with whole milk, but reduce simmer time slightly to prevent separation.
• For a slow-cooker take, sear and transfer everything to the slow cooker, then finish the sauce on the stovetop with cream.

Equipment

• Dutch oven or large oven-safe pot with lid (or slow cooker)
• Tongs, wooden spoon, fine-mesh strainer (optional)

Step-by-Step: How to Make Braised Short Ribs in Creamy Herb Sauce

1. Prep and season
   Pat the short ribs dry with paper towels—this helps them brown. Generously season all sides with salt and pepper.

2. Brown the ribs
   Heat the oil in a Dutch oven over medium-high heat. When it’s shimmering, brown the ribs in batches, about 3–4 minutes per side, until well caramelized. Don’t crowd the pan—good browning builds flavor. Transfer browned ribs to a plate.

3. Sauté the aromatics
   Lower heat to medium. Add onion, carrots, and celery to the same pot. Cook until softened and lightly browned, about 6–8 minutes. Stir in the garlic and tomato paste and cook another 1–2 minutes until the tomato paste darkens slightly.

4. Deglaze
   Pour in the red wine (if using) to deglaze the pan, scraping up brown bits from the bottom. Let it reduce by half—this concentrates flavor. If you’re not using wine, add a splash of stock and scrape the pan.

5. Add stock and herbs
   Return the ribs to the pot and pour in enough beef stock to come about 3/4 of the way up the ribs. Tuck rosemary, thyme, and bay leaves around the ribs. Bring to a gentle simmer.

6. Braise
   Cover with a heavy lid and transfer to a 325°F (160°C) oven for 2.5–3 hours, or until the meat is fall-apart tender. Alternatively, simmer gently on the stovetop over low heat or cook on low in a slow cooker for 6–8 hours.

7. Make the creamy herb sauce
   Remove ribs and keep warm. Strain the braising liquid into a saucepan, pressing on solids to extract flavor. Skim off excess fat if desired. Bring liquid to a simmer and stir in the heavy cream. Cook gently until slightly thickened, about 6–8 minutes. Remove from heat and whisk in sour cream or crème fraîche if using, lemon zest, chopped parsley, and butter for sheen.

8. Finish and serve
   Nestle the ribs back into the sauce or spoon the sauce over plated ribs. Serve over creamy mashed potatoes, polenta, or buttered egg noodles. Garnish with extra parsley.

Quick Notes on Timing

• Hands-on time: about 30–40 minutes.
• Active simmer/braising: 2.5–3 hours.
• Make-ahead: Refrigerate finished ribs (covered) up to 3 days or freeze in an airtight container for up to 3 months.

Cooking Tips and Tricks

• Don’t rush the browning: that caramelization is the backbone of the flavor. Think of it like giving the ribs a flavorful tan.
• If the sauce looks too thin after you add cream, simmer until it coats the back of a spoon. If it gets too thick, whisk in a splash of stock.
• For even richer flavor, braise a day ahead—many stews taste better after the flavors have had time to mingle.
• Want to cut time? Use boneless short ribs and a pressure cooker to get tender results in about 60–75 minutes under high pressure.
• Leftover tip: the sauce firms up in the fridge—warm gently and add a splash of stock or cream to loosen it back up.

A Little Kitchen Story
The first time I made this, Patricia was visiting, and we were trying to impress a friend who’d just had a rough week. We brought the ribs out and watched everyone go quiet—then the scooping, the sighs of approval, and finally the “do you have leftovers?” request. It became my answer to “I want something special but not fussy.” That moment reminded me that cooking is as much about mood as it is about technique.

Serving Ideas

• Serve over mashed potatoes and roasted carrots for a classic plate.
• For a cozier twist, spoon the rich sauce over creamy polenta and top with a dollop of crème fraîche.
• Add a green salad with a bright vinaigrette to cut through the richness.

FAQs (Short and Sweet)
Q: Can I use a slow cooker for this braised short ribs recipe?
A: Yes—brown the ribs on the stovetop, then transfer everything to a slow cooker and cook on low for 6–8 hours. Finish the sauce on the stovetop with cream.

Q: What if I don’t have fresh herbs?
A: Use 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary (add earlier in the braise). Fresh herbs at the end still make the sauce pop.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of stock or cream. You can also freeze portions for up to 3 months.

Q: Can I make this without cream?
A: Yes—skip the cream and finish with a slurry of cornstarch and water if you want a lighter, velvety sauce. Adding sour cream off the heat gives a nice tang without heavy cream.

Pairings and Wine
A medium-bodied red like Merlot or a Cabernet Sauvignon works beautifully. For non-alcoholic options, try a robust iced tea or a spiced apple cider.

Want a Sweet Finish?
If guests are staying for dessert, a simple cookie or tart works best after rich short ribs. Try pairing this meal with an easy sweet like our 4-ingredient Christmas shortbread cookies—they’re light, buttery, and won’t steal the show.

Conclusion

Braised Short Ribs in Creamy Herb Sauce brings the kind of comfort and flavor that makes busy evenings feel a little more special—and it’s forgiving enough for cooks of all levels. If you want another take on this style of dish, check out this Braised Short Ribs in Creamy Herb Sauce recipe for a slightly different method and flavor profile: Braised Short Ribs in Creamy Herb Sauce. For an alternative creamy twist, see this Creamy Braised Short Ribs guide for extra tips on finishing and plating: Creamy Braised Short Ribs – All the Healthy Things.

Meta description (150 characters)
Braised Short Ribs in Creamy Herb Sauce is the perfect recipe for busy weeknights—rich, comforting, and easy to make ahead. Try it tonight!

Enjoy this one-pan hug of a meal—send me a photo if you make it. Patricia always jokes that if the house smells too good, neighbors will start showing up.