Description
Tender, fall-off-the-bone beef short ribs braised low and slow in a rich, creamy sauce with fresh herbs.
Ingredients
Scale
For the Crust:
- 3 lbs beef short ribs, bone-in
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- Salt and black pepper to taste
- 2 tbsp all-purpose flour
Instructions
1. Prepare the Crust:
- Season short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until browned. Remove and set aside.
- In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Sprinkle in the flour and stir to create a paste.
- Slowly pour in the beef broth, scraping the bottom of the pot. Return the short ribs to the pot. Bring to a simmer, then cover and reduce heat to low. Braise for 2.5 hours, or until the meat is very tender.
- Stir in the heavy cream, thyme, and rosemary. Simmer uncovered for 15-20 minutes until the sauce has thickened slightly. Season with additional salt and pepper if needed before serving.
Notes
You can customize the seasonings to taste.