Braised Short Ribs in Creamy Herb Sauce
Ingredients:
For the Short Ribs:
4 lbs 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
2 cups red wine (such as Cabernet Sauvignon)
3 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
For the Creamy Herb Sauce:
1 cup heavy cream
1/2 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1/4 cup fresh tarragon, chopped
2 tablespoons Dijon mustard
Lemon juice, to taste
Salt and pepper, to taste
Instructions:
Sear the Short Ribs:
Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
Sauté the Vegetables:
In the same Dutch oven, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and tomato paste, stirring for 1-2 minutes until fragrant.
Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
Braise the Short Ribs:
Return the short ribs to the Dutch oven. Add the beef broth, rosemary, thyme, and bay leaf. The liquid should nearly cover the meat. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Make the Creamy Herb Sauce:
Once the short ribs are tender, remove them from the Dutch oven. Strain the braising liquid into a saucepan and place the saucepan over medium heat. Reduce the liquid by roughly half. Add the heavy cream and Dijon mustard, whisking until smooth. Stir in the fresh herbs and season with lemon juice, salt, and pepper to taste.
Serve:
Return the short ribs to the sauce and let them warm through. Serve the braised short ribs with the creamy herb sauce, alongside your favorite sides like mashed potatoes, polenta, or roasted vegetables.
Tips and Variations:
For a richer sauce, you can use crème fraîche instead of heavy cream.
Feel free to adjust the herbs to your taste—thyme, rosemary, and parsley are just the starting point.
A splash of cognac or brandy can add a lovely depth of flavor to the braising liquid.
Enjoy your delicious braised short ribs in creamy herb sauce!