These Garlic Butter Beef Short Ribs are the ultimate cozy dinner. The beef is slowly cooked until incredibly tender, then finished with a rich garlic butter sauce that’s creamy, savory, and packed with fresh herbs.
The short ribs become so tender that they practically fall apart with a fork, while the creamy garlic herb sauce adds an extra layer of richness. Serve them over mashed potatoes, creamy polenta, rice, or roasted vegetables for a comforting meal that feels restaurant-worthy.
Why You’ll Love These Beef Short Ribs
This recipe combines deeply browned beef with garlic, butter, herbs, and a silky cream sauce. The slow cooking gives the short ribs plenty of time to become tender and flavorful, while the final garlic butter sauce brings everything together.
Ingredients
For the Short Ribs
- 3 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
For the Creamy Garlic Herb Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon black pepper
How to Make Garlic Butter Beef Short Ribs
1. Prepare the short ribs.
Pat the short ribs dry with paper towels. Season all sides generously with salt, black pepper, smoked paprika, and Italian seasoning.
2. Sear the beef.
Heat the olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Add the short ribs in batches if necessary and sear them for about 3 to 4 minutes per side, until deeply browned. Transfer them to a plate.
3. Build the braising liquid.
Reduce the heat to medium. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for about 30 seconds.
Pour in the beef broth and Worcestershire sauce, scraping the browned bits from the bottom of the pot. Add the rosemary and thyme.
4. Slow-cook the short ribs.
Return the short ribs to the pot. The liquid should come partway up the sides of the beef rather than completely cover it.
Cover the pot and transfer it to a preheated 325°F (165°C) oven. Cook for about 2 1/2 to 3 hours, or until the beef is fork-tender and pulls away easily from the bone.
5. Make the garlic butter sauce.
Carefully remove the short ribs from the pot and keep them warm. Strain or skim excess fat from the braising liquid if needed.
In a skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and beef broth and bring to a gentle simmer.
6. Finish the sauce.
Stir in the Parmesan, Italian seasoning, black pepper, parsley, and fresh thyme. Simmer gently for 2 to 4 minutes, stirring until the sauce becomes smooth and creamy.
7. Combine and serve.
Place the tender short ribs on a serving platter or back into the skillet. Spoon the creamy garlic herb sauce generously over the beef. Garnish with additional fresh herbs and serve immediately.
Tips for Tender Short Ribs
- Pat the beef dry before seasoning so it develops a better crust when seared.
- Don’t rush the searing step. Deep browning adds a lot of flavor to the finished dish.
- Cook the ribs low and slow until they are truly fork-tender.
- Keep the braising liquid below the top of the meat rather than completely covering the ribs.
- Let the cooked beef rest for a few minutes before serving.
What to Serve with Beef Short Ribs
These short ribs are especially delicious over creamy mashed potatoes because they soak up the garlic herb sauce beautifully. Creamy polenta, buttered noodles, roasted potatoes, rice, or roasted vegetables are also excellent choices.
Frequently Asked Questions
Can I make these short ribs ahead of time?
Yes. Short ribs are often even more flavorful the next day. Cook them completely, cool them, and refrigerate them in their braising liquid. Reheat gently and prepare the creamy sauce just before serving.
Can I use boneless short ribs?
Yes. Boneless beef short ribs work well, although the cooking time may vary depending on the size and thickness of the pieces.
Can I make this recipe in a slow cooker?
Yes. Sear the short ribs first, then transfer them to a slow cooker with the onion, garlic, beef broth, Worcestershire sauce, and herbs. Cook on LOW for about 7 to 8 hours, or until fork-tender. Prepare the creamy garlic herb sauce separately before serving.
How do I know when short ribs are done?
The best indicator is tenderness. A fork should slide easily into the meat and the beef should pull apart without much resistance.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. Heavy cream gives the sauce its smooth, luxurious texture.
Garlic Butter Beef Short Ribs with Creamy Garlic Herb Sauce
<h2 style="margin-top:0;">Garlic Butter Beef Short Ribs with Creamy Garlic Herb Sauce</h2>
<p>
<strong>Prep Time:</strong> 20 minutes<br>
<strong>Cook Time:</strong> 3 hours<br>
<strong>Total Time:</strong> 3 hours 20 minutes<br>
<strong>Servings:</strong> 6
</p>
<h3>Ingredients</h3>
<h4>For the Short Ribs</h4>
<ul>
<li>3 pounds bone-in beef short ribs</li>
<li>2 tablespoons olive oil</li>
<li>2 teaspoons salt</li>
<li>1 teaspoon black pepper</li>
<li>1 teaspoon smoked paprika</li>
<li>1 teaspoon Italian seasoning</li>
<li>1 medium yellow onion, diced</li>
<li>6 cloves garlic, minced</li>
<li>2 cups beef broth</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>2 sprigs fresh rosemary</li>
<li>3 sprigs fresh thyme</li>
</ul>
<h4>For the Creamy Garlic Herb Sauce</h4>
<ul>
<li>3 tablespoons unsalted butter</li>
<li>4 cloves garlic, minced</li>
<li>1 cup heavy cream</li>
<li>1/2 cup beef broth</li>
<li>1/3 cup freshly grated Parmesan cheese</li>
<li>1 teaspoon Italian seasoning</li>
<li>1 tablespoon chopped fresh parsley</li>
<li>1 teaspoon chopped fresh thyme</li>
<li>1/4 teaspoon black pepper</li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Preheat the oven to 325°F (165°C).</li>
<li>Pat the short ribs dry and season with salt, pepper, smoked paprika, and Italian seasoning.</li>
<li>Heat olive oil in a Dutch oven and sear the short ribs for 3 to 4 minutes per side until deeply browned. Remove and set aside.</li>
<li>Add diced onion to the pot and cook for 3 to 4 minutes. Add garlic and cook for 30 seconds.</li>
<li>Pour in beef broth and Worcestershire sauce, scraping up the browned bits from the bottom.</li>
<li>Add rosemary and thyme, then return the short ribs to the pot.</li>
<li>Cover and bake for 2 1/2 to 3 hours, until the beef is fork-tender.</li>
<li>Remove the short ribs and keep them warm.</li>
<li>For the sauce, melt butter in a skillet over medium heat. Add garlic and cook for 30 seconds.</li>
<li>Add heavy cream and beef broth. Bring to a gentle simmer.</li>
<li>Stir in Parmesan, Italian seasoning, parsley, thyme, and black pepper. Simmer for 2 to 4 minutes until creamy.</li>
<li>Place the short ribs on a serving platter and spoon the creamy garlic herb sauce over the top.</li>
<li>Garnish with fresh herbs and serve warm.</li>
</ol>
<h3>Notes</h3>
<p>For the best results, give the short ribs enough time to become completely tender. They should be easy to pull apart with a fork. Serve over mashed potatoes or creamy polenta so none of the delicious garlic herb sauce goes to waste.</p>
