Description
Tender braised short ribs in a rich, creamy herb sauce – the ultimate comfort food for a cold evening.
Ingredients
Scale
- 4 pounds bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 bay leaves
Instructions
- Preheat oven to 350°F (175°C).
- Season short ribs generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs in batches until browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
- Add onion, carrots, and celery to the pot; cook until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute more.
- Pour in red wine, scraping up browned bits. Bring to a simmer and cook until reduced by half, about 3 minutes.
- Return ribs to pot. Add beef broth, heavy cream, parsley, thyme, rosemary, and bay leaves. Bring to a simmer.
- Cover and transfer to oven. Braise for 2–2½ hours, until meat is tender and falling off the bone.
- Remove bay leaves. Transfer ribs to a serving platter; spoon sauce over top. Serve hot.
Notes
For a thicker sauce, simmer uncovered on the stovetop for 5–10 minutes after braising. Pairs well with mashed potatoes or crusty bread.
Nutrition
- Calories: 720 kcal
- Sugar: 6 g
- Fat: 55 g
- Carbohydrates: 12 g
- Protein: 42 g