These creamy herb braised short ribs are tender and bursting with flavor! Cooked low and slow, they soak up the delicious herbs and turn melt-in-your-mouth soft.
Honestly, what’s better than a meal that makes you feel like a kitchen superstar with minimal effort? I serve these with mashed potatoes, and it’s a plate of happiness! 😊
Key Ingredients & Substitutions
Short Ribs: Bone-in beef short ribs are the star of this dish, providing rich flavor and tenderness. If unavailable, chuck roast can be used, though the cooking time may vary.
White Wine: A dry white wine is perfect for deglazing. If you prefer to cook alcohol-free, replace it with more beef broth or grape juice mixed with a touch of vinegar for acidity.
Heavy Cream: For a lighter option, you can try using half-and-half or whole milk, but be aware this will change the sauce’s richness. I love the thick creaminess it brings to the dish, though!
Mushrooms: Any mix of mushrooms works great, but if you can’t find specific types, button mushrooms are a good substitute. Fresh produces the best flavor, but dried mushrooms can work in a pinch if rehydrated properly.
How Do I Get the Short Ribs Tender and Flavorful?
The key to tender and flavorful short ribs is the low-and-slow cooking method. Braising ensures that they absorb all the aromatic flavors. Here’s how to nail that technique:
- Start with a good sear on the ribs. This locks in juices and adds depth to the flavor.
- Deglazing the pot with wine after sautéing the onions and garlic is crucial. It picks up those yummy brown bits stuck to the bottom.
- Make sure the ribs are mostly submerged in the braising liquid for even cooking.
- Cook covered to keep moisture in, allowing flavors to build.
- Patience is vital. Allow the short ribs to braise for 2 ½ to 3 hours for the best texture.
Keep an eye on the sauce as it thickens—stir often to prevent sticking and ensure an even texture.
How to Make Creamy Herb Braised Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves (plus extra for garnish)
- 1 tablespoon fresh rosemary, chopped
- 8 oz mixed mushrooms (shiitake, oyster, or cremini), sliced
- 4 tablespoons unsalted butter
- Mashed potatoes for serving
How Much Time Will You Need?
This delicious dish takes about 20 minutes of prep time, followed by 2 ½ to 3 hours in the oven to braise the short ribs. Be sure to set aside some extra time to let the flavors meld together beautifully!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This slow cooking temperature is key to achieving tender short ribs.
2. Prepare the Short Ribs:
Pat the short ribs dry with paper towels. Generously season all sides with salt and freshly ground black pepper. This flavor will really enhance the dish!
3. Sear the Ribs:
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until browned, about 3-4 minutes per side. Once browned, remove the ribs from the pot and set them aside.
4. Sauté Onions and Garlic:
In the same pot, add your chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring occasionally.
5. Deglaze with Wine:
Carefully pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift the flavorful bits stuck to the bottom. Allow it to reduce by half, about 5-7 minutes.
6. Combine Ingredients:
Add beef broth, Dijon mustard, fresh thyme, and rosemary into the pot, stirring to combine all the flavors beautifully.
7. Return Short Ribs to the Pot:
Carefully place the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid.
8. Braise the Short Ribs:
Cover the pot with a lid and transfer it to the preheated oven. Let the ribs braise for 2 ½ to 3 hours, until the meat is nice and tender, falling off the bone.
9. Sauté the Mushrooms:
While the ribs are braising, melt the butter in a skillet over medium heat. Add the sliced mushrooms and sauté for about 7-10 minutes until they are browned and tender. Set aside.
10. Finish the Sauce:
Once the ribs are finished cooking, carefully remove them from the pot and keep them warm. Strain the braising liquid into a saucepan, discarding any solids if desired. Stir in the heavy cream and bring the mixture to a simmer. Let it reduce slightly until the sauce thickens, approximately 8-10 minutes.
11. Combine Mushrooms with Sauce:
Add the sautéed mushrooms back into the sauce, stirring well to combine. This will add a wonderful earthy flavor!
12. Serve:
Place the braised short ribs over a bed of creamy mashed potatoes, and generously spoon the rich herb mushroom sauce over the top. Finish off by garnishing with fresh thyme sprigs for that perfect touch.
13. Enjoy!
Serve immediately and enjoy the tender, flavorful creamy herb braised short ribs alongside creamy mashed potatoes. It’s comfort food at its finest!
FAQ for Creamy Herb Braised Short Ribs
Can I Use Different Cuts of Meat?
Yes, you can substitute beef chuck roast for short ribs, but keep in mind that the cooking time may vary. The chuck roast will also become tender, but it won’t have the same rich flavor as short ribs.
What Can I Use Instead of White Wine?
If you prefer not to use wine, you can replace it with additional beef broth or a mix of grape juice and vinegar for some acidity. This will still provide some depth to the dish without the alcohol.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan on the stove or in the microwave until heated through.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the dish in advance and simply reheat it when you’re ready to serve. The flavors will continue to develop, making it even tastier!
