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Melt-in-Your-Mouth Short Ribs in Rich Herb Cream Sauce

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Slow-braised beef short ribs simmered until fall-apart tender, finished in a velvety herb cream sauce that feels rich, elegant, and deeply comforting.

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

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Season short ribs generously with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the ribs on all sides until deeply browned, then remove and set aside.
  5. In the same pot, cook onion, carrots, and celery until softened.
  6. Stir in garlic and cook briefly until fragrant.
  7. Pour in beef broth, scraping up browned bits from the bottom.
  8. Add thyme, rosemary, and bay leaf.
  9. Return ribs to the pot, cover, and transfer to the oven.
  10. Braise for 2½–3 hours until fork-tender.
  11. Remove ribs and strain cooking liquid if desired.
  12. Return liquid to pot and stir in heavy cream, Parmesan, and Dijon mustard.
  13. Simmer gently until sauce thickens.
  14. Return ribs to the sauce, spoon over the top, and garnish with fresh parsley before serving.

Notes

  • Cook fully until fork-tender for best texture.
  • Flavor deepens when made a day ahead.
  • Half-and-half can be used for a lighter sauce.
  • Serve over mashed potatoes or polenta.

Nutrition

Find it online: https://recipesbyliza.com/melt-in-your-mouth-short-ribs-in-rich-herb-cream-sauce/