Name: Melt-in-Your-Mouth Short Ribs in Rich Herb Cream Sauce
Prep time: 20 min
Cook time: PT-491975H12M51S
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3 lb beef short ribs; 1.5 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 cups beef broth; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf; 1 cup heavy cream; 0.5 cup grated Parmesan cheese; 1 tbsp Dijon mustard; 2 tbsp fresh parsley, chopped

I love making Melt-in-Your-Mouth Short Ribs in Rich Herb Cream Sauce when I want something deeply comforting and elegant at the same time. The slow-cooked ribs become incredibly tender, and the creamy herb sauce wraps everything in a velvety, savory finish that feels luxurious.

Why You’ll Love This Recipe

I like this recipe because it transforms a hearty cut of meat into something unbelievably tender and flavorful. The herb cream sauce adds richness without overpowering the beef, and the slow cooking makes the entire dish taste layered and refined. I also enjoy how impressive it looks when served. Melt-in-Your-Mouth Short Ribs in Rich Herb Cream Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef short ribs
salt
black pepper
olive oil

onion
garlic
carrots
celery
beef broth
fresh thyme
fresh rosemary
bay leaf

heavy cream
Parmesan cheese
Dijon mustard
fresh parsley

Directions

I start by preheating the oven to 325°F (165°C). I season the short ribs generously with salt and black pepper.

In a large Dutch oven, I heat olive oil over medium-high heat and sear the ribs on all sides until deeply browned. I remove them and set them aside.

In the same pot, I cook the onion, carrots, and celery until softened. I stir in the garlic and cook briefly until fragrant. I pour in the beef broth, scraping up any browned bits from the bottom of the pot.

I add fresh thyme, rosemary, and a bay leaf, then return the short ribs to the pot. I cover and transfer to the oven to braise for about 2½ to 3 hours, until the meat is fork-tender.

Once the ribs are done, I remove them from the pot and strain the cooking liquid if desired. I return the liquid to the pot and stir in the heavy cream, Parmesan cheese, and Dijon mustard. I simmer gently until the sauce thickens.

I return the ribs to the sauce, spooning it over the top, and finish with fresh parsley before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 2½ to 3 hours
Total time: about 3 hours 20 minutes

Variations

I sometimes add mushrooms to the sauce for extra depth. When I want a lighter version, I use half-and-half instead of heavy cream. I also enjoy serving the ribs over mashed potatoes or creamy polenta.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the ribs gently on the stove or in the oven, adding a splash of broth or cream if needed. This dish also freezes well for up to 3 months. Melt-in-Your-Mouth Short Ribs in Rich Herb Cream Sauce

FAQs

Why are my short ribs not tender?

I’ve learned they need enough time to fully braise, so I make sure to cook them until fork-tender.

Can I make this in a slow cooker?

I sear the ribs first, then cook them on low for 7 to 8 hours.

Can I prepare this ahead of time?

I often make it a day in advance, since the flavors deepen overnight.

What herbs work best?

I prefer thyme and rosemary, but fresh parsley and chives also work well.

What sides pair well with this dish?

I like serving it with mashed potatoes, roasted vegetables, or crusty bread.

Conclusion

I keep Melt-in-Your-Mouth Short Ribs in Rich Herb Cream Sauce for occasions when I want a deeply comforting yet elegant meal. Every time I make it, I’m reminded how slow cooking and simple herbs can create a dish that feels truly special and unforgettable.