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

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Braised short ribs in a creamy herb sauce are a hearty, flavorful dish that combines tender beef with a rich, savory sauce made from wine, heavy cream, and fresh herbs.

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 tbsp fresh thyme leaves

1 cup heavy cream

1 cup chopped kale (optional)

2 tbsp salted butter

8 fresh sage leaves

Instructions

  1. 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 1/2 cup of water to create a flavorful cooking base.
  2. Cover the braiser with a lid and place it in the preheated oven. Roast the ribs for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone with ease.
  3. 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. 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. 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.

Notes

  • Vegetarian Option: Replace beef short ribs with hearty mushrooms like portobello or king oyster mushrooms. Use vegetable broth instead of wine or broth.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Reheating: Reheat in a covered pan at 300°F (150°C) for 20-30 minutes, or on the stovetop over low heat.
  • Root vegetables like carrots or parsnips can be added for extra heartiness.
  • If using boneless short ribs, be cautious of faster cooking times.

Nutrition

Find it online: https://recipesbyjanet.com/braised-short-ribs-in-creamy-herb-sauce-a-hearty-flavorful-delight/