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