Description
Indulge in savory Braised Short Ribs in Creamy Herb Sauce. Discover a delicious dinner option today!
Ingredients
Scale
- 3 pounds (1.4 kg) bone-in beef short ribs, cut into 2-inch segments
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large yellow onion (about 1 cup), diced
- 2 medium carrots (about 1 cup), diced
- 2 celery stalks (about 1/2 cup), diced
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup heavy cream
- 1/4 cup fresh herbs (combination of parsley, chives, and tarragon), finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon butter, for finishing
Instructions
- Step 1: Prepare the Short Ribs Pat the short ribs completely dry with paper towels (this ensures proper browning). Season generously on all sides with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until it’s shimmering. Working in batches to avoid overcrowding, sear the ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the seared ribs to a plate and set aside.
- Step 2: Build the Flavor Base Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot with the remaining fat. Cook until the vegetables have softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot (these contain tons of flavor!). Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
- Step 3: Deglaze and Add Aromatics Pour in the red wine and use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let the wine simmer for about 2 minutes to allow the alcohol to cook off. Add the beef broth, bay leaves, thyme, and rosemary sprigs. Return the seared short ribs to the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the sides of the ribs.
- Step 4: Slow Cook to Perfection Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let the ribs braise for 2.5-3 hours, until the meat is fork-tender and nearly falling off the bone. Check occasionally to make sure the liquid is maintaining a gentle simmer and not boiling vigorously.
- Step 5: Create the Creamy Herb Sauce Once the ribs are tender, carefully transfer them to a clean plate, tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing gently on the solids to extract maximum flavor. Return the strained liquid to the pot and bring to a simmer over medium heat. Stir in the heavy cream, Dijon mustard, and half of the chopped fresh herbs. Let the sauce reduce and thicken slightly, about 10-15 minutes. Taste and adjust seasonings as needed.
- Step 6: Finish and Serve Return the ribs to the pot with the creamy sauce and gently warm them through. Swirl in the tablespoon of butter for added richness and shine. Serve the Braised Short Ribs in Creamy Herb Sauce over mashed potatoes, polenta, or egg noodles, garnished with the remaining fresh herbs.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg