Why You’ll Love This Braised Short Ribs in Herb Sauce
- Ease of preparation: This braised short ribs in herb sauce recipe is crafted for simplicity. It requires minimal preparation and a straightforward cooking process that suits even busy schedules. Whether you’re a first-time cook or a seasoned pro, clear instructions make it easy to create tender, flavorful short ribs without stress.
- Health benefits: Braised short ribs provide a rich source of protein and vital nutrients, while the herb sauce adds fresh herbs loaded with antioxidants and vitamins. The recipe strikes a balance between indulgence and healthfulness, allowing you to enjoy a comforting yet nourishing meal.
- Versatility: The dish is adaptable to a range of dietary needs. You can swap ingredients or adjust the sauce to fit gluten-free, low-calorie, or plant-based diets, making the braised short ribs in herb sauce accessible to many preferences without compromising on taste.
- Distinctive flavor: Slow-braising melds the savory depth of the meat with aromatic herbs like thyme and rosemary, creating a rich and complex herb sauce. This distinctive flavor profile sets this braised short ribs recipe apart from typical beef dishes and guarantees a delicious experience.
Essential Ingredients for Braised Short Ribs in Herb Sauce
- 4-6 beef short ribs (approximately 2.5 lbs) – the foundation for tender, juicy meat with rich flavor.
- 1½ teaspoons salt – enhances the natural taste of the ribs.
- 1 teaspoon freshly ground black pepper – balances seasoning and adds subtle heat.
- 2 tablespoons extra virgin olive oil (or reserved bacon fat) – for searing and flavor depth.
- 1 large onion, chopped (or 1½ cups chopped leeks, rinsed and diced) – provides sweetness and savory base.
- 2 cloves garlic, minced (use 4 cloves if preferred) – infuses aromatic pungency.
- 2 carrots, peeled and diced (optional) – adds natural sweetness and nutrients.
- 2 celery ribs, diced (optional) – contributes aromatic depth.
- 2 tablespoons tomato paste – thickens and enriches the sauce with umami.
- 2 cups beef broth or stock (can increase to 4 cups) – creates moist cooking environment and flavorful liquid.
- 1½ cups dry red wine (Cabernet Sauvignon or Pinot Noir; can be omitted or replaced with broth) – adds acidity, complexity, and tenderizes meat.
- 1 bay leaf – provides subtle herbal aroma.
- 2 sprigs fresh thyme, minced – herbal flavor enhancer.
- 1 sprig fresh rosemary, minced – adds piney, earthy notes.
- 4 slices diced bacon (optional) – for smoky depth.
- Fresh parsley, finely chopped – garnishes and brightens the dish.
Special Dietary Options:
- Vegan: Substitute beef short ribs with hearty mushrooms or seitan; replace broth with vegetable stock.
- Gluten-free: Ensure beef broth and tomato paste are gluten-free; avoid using flour or use a gluten-free thickener.
- Low-calorie: Choose lean cuts and reduce or omit bacon and oil; add extra vegetables for bulk and fiber.
How to Prepare the Perfect Braised Short Ribs in Herb Sauce: Step-by-Step Guide
First Step: Preparation
Trim any excess fat from the short ribs. Chop the onion or leek, mince garlic, and dice carrots and celery if using. Mince the fresh thyme and rosemary. This organized setup makes the cooking process smooth and efficient.
Second Step: Preheat Oven and Season Meat
Preheat your oven to between 325°F and 350°F (163–177°C). Generously season the short ribs with salt and freshly ground black pepper on all sides.
Third Step: Sear the Short Ribs
In a large ovenproof pot or Dutch oven, heat the olive oil or reserved bacon fat over medium-high heat. Sear the short ribs in batches, about 5 to 7 minutes on each side, until deeply browned with a crust. Remove and set aside.
Fourth Step: Sauté Aromatics
Reduce heat to medium. Add chopped onions (or leeks), carrots, celery, and minced garlic to the pot. Sauté for 5 to 7 minutes until vegetables are softened and onions slightly browned, intensifying flavor.
Fifth Step: Build the Sauce
Stir in tomato paste and cook for 2 to 3 minutes until it caramelizes slightly. Optional: Sprinkle 2 tablespoons of flour to thicken the sauce, cooking for an additional 2 minutes.
Sixth Step: Deglaze and Combine Ingredients
Pour in the beef broth and red wine, scraping up all browned bits from the pot’s bottom. Add bay leaf, fresh thyme, and rosemary. Return the browned short ribs and bacon pieces (if used) to the pot, ensuring they’re submerged in liquid.
Seventh Step: Braise in Oven
Bring the mixture to a gentle boil on the stove, then cover tightly and transfer to the oven. Braise for 2½ to 3 hours or until the meat is tender and almost falling off the bone. If necessary, extend cooking by 20–30 minutes for desired tenderness.
Final Step: Finishing and Serving
Carefully remove the ribs and set aside. Optionally strain the braising liquid through a fat separator to remove excess fat and lumps, returning ribs and sauce to warm through. Garnish with chopped fresh parsley and serve with creamy mashed potatoes, roasted squash, or your favorite sides.
Pro tip: Browning the short ribs thoroughly adds incredible depth and richness to the herb sauce don’t skip this step!
Dietary Substitutions to Customize Your Braised Short Ribs in Herb Sauce
Protein and Main Component Alternatives
- For vegan versions, replace short ribs with seitan, jackfruit, or large, meaty mushrooms like portobello to mimic texture and richness.
- Pescatarian options can include braised hearty fish steaks or shellfish with similar herb seasoning.
- Use lean cuts of beef like round roast or pork shoulder as a milder, lower-fat alternative.
Vegetable, Sauce, and Seasoning Modifications
- Swap onions for shallots or leeks for a gentler aroma and sweetness.
- Add hearty root vegetables including carrots, parsnips, or mushrooms to enrich texture and nutrition.
- Modify herbs by introducing sage, oregano, or bay leaves for a different herbal profile.
- For gluten-free diets, replace flour with cornstarch or omit thickening agents altogether and rely on reduction.
- Use coconut aminos or tamari instead of soy sauce for gluten-sensitive diets if adding soy sauce variations.
Mastering Braised Short Ribs in Herb Sauce: Advanced Tips and Variations
- Pro cooking techniques: Use a heavy Dutch oven to maintain even heat and prevent burning. Thoroughly brown the ribs to build a deeply savory fond that enriches the sauce.
- Flavor variations: Enhance the sauce with a pinch of smoked paprika or a dash of chipotle for a subtle smoky flavor. Experiment with adding balsamic vinegar or Dijon mustard for tangy complexity.
- Presentation tips: Serve ribs atop creamy mashed potatoes or buttery polenta. Garnish with sprigs of fresh thyme, rosemary, and parsley for an elegant touch.
- Make-ahead options: Prepare the dish a day ahead to allow flavors to meld fully. Reheat gently on low heat to retain moisture and texture. Reduce sauce to a glaze for a decadent finish just before serving.
How to Store Braised Short Ribs in Herb Sauce: Best Practices
| Storage Method | Instructions | Tips |
|---|---|---|
| Refrigeration | Cool braised short ribs within two hours of cooking. Store in airtight containers and refrigerate for 3-4 days. | Keep ribs submerged in sauce to retain moisture and flavor. |
| Freezing | Seal cooled short ribs in freezer-safe containers or heavy-duty bags. Label with date and freeze for up to 3 months. | Thaw overnight in the refrigerator before reheating. |
| Reheating | Reheat gently in a covered pan over low heat, adding broth or water if necessary to maintain juiciness. | Avoid reheating multiple times to preserve texture and safety. |
| Meal Prep | Cook in bulk, portion into single servings, and store appropriately for convenient future meals. | Reheat with sauce to prevent drying out. |
FAQs: Frequently Asked Questions About Braised Short Ribs in Herb Sauce
How do I properly braise short ribs to make them tender?
To braise short ribs, first sear them on all sides in a hot pan to develop a rich brown crust. Then, place them in a covered pot with herb sauce and enough liquid (like beef stock and wine) to come halfway up the ribs. Cook them slowly in the oven at 300°F (150°C) for about 2.5 to 3 hours until the meat is tender and nearly falls off the bone. This slow, moist cooking breaks down connective tissue, making the ribs soft and flavorful.
What herbs are best for making herb sauce for short ribs?
Common herbs used for herb sauce with short ribs include fresh thyme, rosemary, and parsley. These herbs add aromatic, earthy flavors that complement the rich beef. You can also add bay leaves and garlic for extra depth. Use fresh herbs when possible, adding sturdier herbs like thyme and rosemary early in cooking, then finishing with fresh parsley for brightness.
Can I prepare braised short ribs in advance?
Yes, braised short ribs can be made ahead of time and often taste better the next day as the flavors have more time to meld. After cooking, let them cool in the sauce, then refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a little stock if the sauce has thickened too much.
What are good side dishes to serve with braised short ribs in herb sauce?
Braised short ribs pair well with creamy mashed potatoes, roasted root vegetables, or buttered egg noodles. These sides help soak up the flavorful herb sauce. Steamed green beans or sautéed spinach also add a fresh, light contrast to the rich meat.
How can I adjust the recipe if I don’t have red wine for braising?
If you don’t have red wine, you can substitute with additional beef stock and a splash of balsamic vinegar or a bit of grape juice for acidity and depth. This combination mimics some of the wine’s flavor without overpowering the dish. The key is to maintain enough liquid to braise the ribs and keep them moist throughout cooking.
Braised Short Ribs in Herb Sauce
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
🍖 Experience fall-off-the-bone tenderness with these herb-infused short ribs, perfect for any special occasion.
🥂 The addition of savory wine reduction elevates the flavors, making it a must-try for gourmet meal enthusiasts.
Ingredients
4–6 beef short ribs
1½ teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery ribs, diced
2 tablespoons tomato paste
2 cups beef broth
1½ cups dry red wine
1 bay leaf
2 sprigs fresh thyme, minced
1 sprig fresh rosemary, minced
4 slices diced bacon
Fresh parsley, finely chopped
Instructions
First Step: Preparation: Trim any excess fat from the short ribs. Chop the onion or leek, mince garlic, and dice carrots and celery if using. Mince the fresh thyme and rosemary. This organized setup makes the cooking process smooth and efficient.
Second Step: Preheat Oven and Season Meat: Preheat your oven to between 325°F and 350°F (163–177°C). Generously season the short ribs with salt and freshly ground black pepper on all sides.
Third Step: Sear the Short Ribs: In a large ovenproof pot or Dutch oven, heat the olive oil or reserved bacon fat over medium-high heat. Sear the short ribs in batches, about 5 to 7 minutes on each side, until deeply browned with a crust. Remove and set aside.
Fourth Step: Sauté Aromatics: Reduce heat to medium. Add chopped onions (or leeks), carrots, celery, and minced garlic to the pot. Sauté for 5 to 7 minutes until vegetables are softened and onions slightly browned, intensifying flavor.
Fifth Step: Build the Sauce: Stir in tomato paste and cook for 2 to 3 minutes until it caramelizes slightly. Optional: Sprinkle 2 tablespoons of flour to thicken the sauce, cooking for an additional 2 minutes.
Sixth Step: Deglaze and Combine Ingredients: Pour in the beef broth and red wine, scraping up all browned bits from the pot’s bottom. Add bay leaf, fresh thyme, and rosemary. Return the browned short ribs and bacon pieces (if used) to the pot, ensuring they’re submerged in liquid.
Seventh Step: Braise in Oven: Bring the mixture to a gentle boil on the stove, then cover tightly and transfer to the oven. Braise for 2½ to 3 hours or until the meat is tender and almost falling off the bone. If necessary, extend cooking by 20–30 minutes for desired tenderness.
Final Step: Finishing and Serving: Carefully remove the ribs and set aside. Optionally strain the braising liquid through a fat separator to remove excess fat and lumps, returning ribs and sauce to warm through. Garnish with chopped fresh parsley and serve with creamy mashed potatoes, roasted squash, or your favorite sides.
Notes
🍴 Choose well-marbled short ribs for the best flavor and texture.
🧄 Browning develops a savory crust, essential for flavor depth.
🌿 Strain and de-fat the sauce for a refined presentation.
- Prep Time: 30 minutes
- None: 0 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 short rib
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 100mg
Keywords: Braised Short Ribs, Herb Sauce, Garlic Shrimp, Savory Wine Reduction