why make this recipe
Braised Short Ribs in Creamy Herb Sauce is a comforting dish that brings warmth to any table. The short ribs are slowly cooked, making them incredibly tender. The creamy herb sauce adds a rich flavor that complements the meat perfectly. This dish is great for special occasions or a cozy family dinner.
how to make Indulgent Braised Short Ribs in Creamy Herb Sauce
Ingredients
- 3 pounds Bone-in English cut short ribs (The star of the dish, providing rich flavor and tenderness when slow-cooked.)
- 4 cups Beef broth (Opt for low-sodium to better control the flavor profile.)
- 1 can Full fat coconut milk (Adds creaminess without overpowering coconut flavor.)
- 2 tablespoons Arrowroot starch (Acts as a thickener for a luxurious gravy.)
- 1 cup Onion (Essential for building a flavor base.)
- 1 cup Celery (Adds aromatic depth to the dish.)
- 2 cups Carrots (Sweetness and color elevate the dish.)
- 8 ounces Baby Bella mushrooms (Contributes umami and earthy notes; optional.)
- 4 cloves Garlic (Offers aromatic warmth, essential for enhancing the overall taste.)
- 2 teaspoons Thyme (Fresh thyme adds a beautiful herbal note.)
- 2 leaves Bay leaves (Infuse the dish with a layer of subtle flavor.)
- 1 cup Balsamic vinegar (Brightens the dish with acidity.)
Directions
- Preheat your oven to 300°F (150°C).
- Season the short ribs with salt and pepper on all sides.
- In a large, oven-safe pot, heat some oil over medium heat. Sear the short ribs until browned on all sides. Remove them from the pot and set aside.
- In the same pot, add onions, celery, and carrots. Cook until softened, about 5 minutes.
- Stir in the garlic and mushrooms (if using), cooking for another minute.
- Add the balsamic vinegar and scrape any brown bits from the bottom of the pot.
- Pour in the beef broth and coconut milk. Return the short ribs to the pot, along with thyme and bay leaves.
- Bring everything to a simmer, then cover the pot and transfer it to the oven. Cook for about 2.5 to 3 hours, or until the ribs are tender.
- Once cooked, remove the short ribs from the pot and keep warm.
- Mix the arrowroot starch with a little water, then stir it into the pot. Simmer until the gravy thickens.
- Adjust the seasoning with salt and pepper as needed.
how to serve Indulgent Braised Short Ribs in Creamy Herb Sauce
Serve the braised short ribs hot, spooning the creamy herb sauce over the top. Pair it with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. This dish also goes well with steamed vegetables for a complete meal.
how to store Indulgent Braised Short Ribs in Creamy Herb Sauce
To store, let the short ribs cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze the cooked short ribs in a freezer-safe container for up to 3 months. Make sure to thaw in the refrigerator before reheating.
tips to make Indulgent Braised Short Ribs in Creamy Herb Sauce
- Searing the short ribs is crucial. It adds depth and flavor to the dish.
- Feel free to add other vegetables like potatoes or parsnips for extra heartiness.
- If you like a bit of spice, add red pepper flakes to the sauce for a kick.
variation
For a lighter version, you can use half-and-half instead of coconut milk. You can also replace the short ribs with beef chuck roast for a different cut of meat.
FAQs
Q: Can I use boneless short ribs instead?
A: Yes, boneless short ribs work great! Just adjust cooking times if needed.
Q: Is there a substitute for arrowroot starch?
A: Cornstarch can be used instead, but you’ll need to adjust the amount slightly.
Q: Can I make this recipe in a slow cooker?
A: Absolutely! Sear the meat first, then transfer everything to a slow cooker and cook on low for 6-7 hours for tender results.
Indulgent Braised Short Ribs in Creamy Herb Sauce
- Total Time: 210 minutes
- Yield: 6 servings
- Diet: Paleo
Description
A comforting dish featuring tender, slow-cooked short ribs complemented by a rich, creamy herb sauce.
Ingredients
- 3 pounds Bone-in English cut short ribs
- 4 cups Beef broth
- 1 can Full fat coconut milk
- 2 tablespoons Arrowroot starch
- 1 cup Onion, chopped
- 1 cup Celery, chopped
- 2 cups Carrots, chopped
- 8 ounces Baby Bella mushrooms, sliced (optional)
- 4 cloves Garlic, minced
- 2 teaspoons Thyme, fresh
- 2 leaves Bay leaves
- 1 cup Balsamic vinegar
Instructions
- Preheat your oven to 300°F (150°C).
- Season the short ribs with salt and pepper on all sides.
- In a large, oven-safe pot, heat some oil over medium heat. Sear the short ribs until browned on all sides. Remove them from the pot and set aside.
- In the same pot, add onions, celery, and carrots. Cook until softened, about 5 minutes.
- Stir in the garlic and mushrooms (if using), cooking for another minute.
- Add the balsamic vinegar and scrape any brown bits from the bottom of the pot.
- Pour in the beef broth and coconut milk. Return the short ribs to the pot, along with thyme and bay leaves.
- Bring everything to a simmer, then cover the pot and transfer it to the oven. Cook for about 150 to 180 minutes, or until the ribs are tender.
- Once cooked, remove the short ribs from the pot and keep warm.
- Mix the arrowroot starch with a little water, then stir it into the pot. Simmer until the gravy thickens.
- Adjust the seasoning with salt and pepper as needed.
- Serve the braised short ribs hot, spooning the creamy herb sauce over the top.
Notes
Searing short ribs adds depth and flavor. You can add vegetables like potatoes for heartiness or red pepper flakes for spice.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American