Description
Tender, slow-braised beef short ribs cooked in a rich red wine and herb-infused broth, finished with a luscious creamy herb sauce. This comforting dish is perfect for a hearty family meal and pairs beautifully with mashed potatoes, polenta, or noodles.
Ingredients
Scale
Beef Short Ribs
- 2.5 to 3 pounds beef short ribs (bone-in, English cut)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Aromatics and Vegetables
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
Liquids and Herbs
- 1 cup dry red wine
- 3 cups beef broth
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- 2 fresh sage leaves
Cream Sauce
- 1 cup heavy cream
- 2 tablespoons butter
Instructions
- Preheat and Season: Preheat your oven to 325°F (163°C). Pat the beef short ribs dry using paper towels and season generously with salt and black pepper on all sides to enhance flavor.
- Sear the Ribs: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides, about 3 to 4 minutes per side, until they develop a rich brown crust. Remove the ribs and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, diced carrots, and celery. Cook until they are softened, about 5 minutes. Then stir in minced garlic and tomato paste and cook for an additional 2 minutes to deepen the flavors.
- Deglaze and Prepare for Braising: Pour in the dry red wine, scraping the browned bits from the bottom of the pot to incorporate into the sauce. Let it simmer for 5 minutes to reduce slightly. Return the seared ribs to the pot and add beef broth until the ribs are nearly covered. Add fresh thyme, rosemary, and sage sprigs.
- Slow Braise: Cover the Dutch oven and transfer it to the preheated oven. Let the short ribs braise gently for 2.5 to 3 hours, or until the meat is tender enough to easily pull away from the bone.
- Prepare the Cream Sauce: Remove the short ribs from the pot and strain the braising liquid to remove solids. In a separate saucepan, pour 2 cups of the strained liquid and reduce it over medium heat. Stir in heavy cream and butter and simmer until the sauce thickens to a creamy consistency.
- Serve: Serve the tender braised short ribs over mashed potatoes, polenta, or noodles. Generously spoon the creamy herb sauce over the top and optionally garnish with additional fresh herbs.
Notes
- For extra flavor, marinate the short ribs in the red wine and herbs overnight before cooking.
- The braising liquid can be thickened further with a cornstarch slurry if a thicker sauce is preferred.
- Leftover ribs and sauce reheat well and make great sandwiches or meals for the next day.
- You can substitute the heavy cream with sour cream for a tangier sauce variation.
- Ensure to sear the ribs properly to develop a deep, rich flavor and color that enhances the braise.
