beef short ribs in a bowl of polenta with cream sauce

Braised Beef Short Ribs

These Braised Beef Short Ribs are melt-in-your-mouth tender and perfect served with an incredible creamy onion gravy. If you're looking for a meal to impress that doesn't take much effort, this is it!
Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 572kcal
Author Danielle Wolter


Braised Short Ribs:

  • 1 1/2 pounds beef short ribs (4 large ribs)
  • 1 teaspoon sea salt (more to taste if desired)
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups white wine
  • 1 1/2 cups chicken broth
  • 4 garlic cloves smashed
  • 2 shallots sliced
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 tablespoon bacon fat

Onion Cream Sauce:


Short Ribs:

  • Preheat the oven to 325F.
  • Season the short ribs with the salt and pepper.
  • Heat the bacon fat in a dutch oven over high heat. Add the short ribs and brown on all sides to form a crust. Remove short ribs and set aside.
  • Turn down heat to medium and drain any excess fat from the dutch oven.
  • Add the garlic, shallot and thyme and saute until soft, 1-2 minutes.
  • Add the wine and simmer for 3-4 minutes.
  • Add broth and bay leaf and bring to a boil.
  • Add the short ribs, cover and place in the oven for 3 hours, flipping the short ribs every hour.
  • Remove from oven and serve drizzled with onion gravy.

Onion Cream Sauce:

  • Heat the butter in a skillet over medium heat and cook until they just start to brown.
  • Add the broth and simmer for 5 minutes.
  • Add the cream and simmer until sauce is thickened, about 5 minutes.
  • Season with salt and pepper and serve drizzled on beef short ribs.


  1. Letting the short ribs come to room temperature is key in helping them form a nice crust when browning;
  2. Check the short ribs every hour and spoon the liquid over the top to keep them moist;
  3. Start the onion gravy about 5-10 minutes before the short ribs are done cooking;
  4. Substitute 2 tablespoons of minced onions for the shallot if you can't find shallots;
  5. Fresh thyme should be used - dry does not have the fresh flavor that we want in our braising liquid.
  6. Replace the white wine with chicken broth if desired - note the alcohol in the wine will cook off during the braising process. 


Serving: 1rib | Calories: 572kcal | Carbohydrates: 8g | Protein: 26g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 166mg | Sodium: 862mg | Potassium: 700mg | Fiber: 1g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg