Braised Short Ribs in Creamy Herb Sauce: A Hearty, Flavorful Delight

Why You’ll Love This Recipe

There’s so much to love about this dish. First, the beef short ribs are cooked low and slow, making them incredibly tender and flavorful, practically falling off the bone. The addition of fresh herbs creates a rich, savory base, while the cream and butter give the sauce a smooth, velvety texture. The optional kale adds a touch of color and nutrition without compromising the indulgent nature of the dish. Fried sage leaves bring an aromatic, crispy element that enhances the overall flavor. Whether you serve this with mashed potatoes or crusty bread, every bite is packed with savory goodness.

Ingredients

• 5 lbs bone-in beef short ribs

• Freshly ground black pepper

• 1 yellow onion, thinly sliced

• 6 garlic cloves, chopped

• 1 cup white wine or broth

• 1 tablespoon fresh thyme leaves

• 1 cup heavy cream

• 1 cup chopped kale (optional)

• 2 tablespoon salted butter

• 8 fresh sage leaves

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Oven and Ribs
   Preheat your oven to 325°F (165°C). In a large oven-safe braiser, season the short ribs generously with freshly ground black pepper. Scatter the sliced onion, chopped garlic, and fresh thyme leaves over the ribs. Pour in the white wine (or broth) and ½ cup of water to create a flavorful cooking base.

2. Roast the Ribs
   Cover the braiser with a lid and place it in the preheated oven. Roast the ribs for 2 ½ to 3 hours, or until the meat is tender and falls off the bone with ease.

3. Enhance the Sauce
   After the initial roasting, increase the oven temperature to 400°F (200°C). Carefully remove the lid, skim off any excess fat from the sauce, and stir in the heavy cream, chopped kale (if using), and butter to enrich the sauce. Roast uncovered for an additional 15-20 minutes, allowing the ribs to caramelize and the sauce to thicken.

4. Fry the Sage
   While the ribs finish roasting, heat a small skillet over medium heat. Melt a bit of butter and fry the sage leaves until they become crisp and aromatic.

5. Serve and Enjoy
   Once the ribs are done, serve them hot, with the creamy sauce poured over the top. You can pair this dish with mashed potatoes or crusty bread to soak up the delicious sauce. Garnish with the fried sage leaves for a fragrant and flavorful finishing touch.

Servings and Timing

• Servings: This recipe yields about 6 servings.

• Preparation Time: 20 minutes

• Cooking Time: 3 to 3 ½ hours

• Total Time: 3 hours 20 minutes to 3 ½ hours

Variations

• Vegetarian Option: If you want to make this dish vegetarian, you can substitute the beef short ribs with hearty mushrooms like portobello or king oyster mushrooms, which have a meaty texture. Use vegetable broth instead of wine or broth.

• Add Root Vegetables: For extra heartiness, consider adding root vegetables like carrots or parsnips to the braiser during the roasting process. They’ll absorb the delicious flavors of the sauce.

Storage/Reheating

• Storage: Braised short ribs in creamy herb sauce can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the ribs and sauce for up to 3 months.

• Reheating: To reheat, place the ribs in a covered pan in the oven at 300°F (150°C) for about 20-30 minutes or until warmed through. You can also reheat on the stovetop over low heat, stirring occasionally, to prevent the sauce from separating.

FAQs

1. Can I use boneless short ribs for this recipe?

Yes, you can use boneless short ribs, though they may cook slightly faster. Keep an eye on them to ensure they don't dry out.

2. Can I make this dish ahead of time?

Yes, this dish can be made ahead and stored in the fridge for up to 3 days. The flavors will deepen as it sits, making it even more delicious the next day.

3. Can I make the sauce without cream?

If you prefer a lighter version, you can make the sauce with just the wine and broth, and omit the cream. It will still be flavorful but less rich.

4. Can I add vegetables to the braise?

Definitely! Adding vegetables like carrots, potatoes, or celery during the roasting phase will add flavor to the sauce and make the dish even heartier.

5. How do I get the ribs to be more caramelized?

After the initial braising, raise the oven temperature to 400°F (200°C) and roast uncovered for an additional 15-20 minutes, which will help the ribs caramelize and form a nice crust.

6. Can I use frozen short ribs?

Yes, you can use frozen short ribs. Just be sure to thaw them before cooking for the best results.

7. What can I serve with braised short ribs?

Braised short ribs go wonderfully with mashed potatoes, crusty bread, or a simple green salad. They can also be paired with roasted vegetables.

8. How do I make the sauce thicker?

If the sauce is too thin, you can simmer it on the stovetop for a few minutes to reduce it, or add a cornstarch slurry (cornstarch mixed with water) to thicken it.

9. Can I use a slow cooker for this recipe?

Yes, you can use a slow cooker. Brown the ribs and sauté the onions and garlic in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours until the meat is tender.

10. Can I make this dish without wine?

Yes, you can substitute the wine with broth for a flavorful non-alcoholic version.

Conclusion

Braised short ribs in a creamy herb sauce are a comforting and delicious meal that’s perfect for any occasion. The tender, flavorful beef combined with the rich, creamy sauce makes for a hearty and satisfying dish that’s sure to be a crowd-pleaser. Whether you're cooking for a special event or a cozy weeknight dinner, this recipe is guaranteed to impress. Enjoy!