Ingredients
Scale
- 5 pounds bone-in beef short ribs
- Freshly ground black pepper
- 1 yellow onion, thinly sliced
- 6 cloves garlic, chopped
- 1 ½ cups beef broth
- 1 tablespoon fresh thyme leaves
- 1 cup heavy cream
- 1 cup chopped kale (optional)
- 2 tablespoons butter
- 8 fresh sage leaves
Instructions
- Preheat oven to 325°F (160°C).
- Season the short ribs generously with black pepper in a large oven-safe braiser or Dutch oven. Add onion, garlic, and thyme. Pour in beef broth and ½ cup water. Cover tightly and roast for 2 ½ to 3 hours, until tender.
- Increase oven temperature to 400°F (200°C). Remove the lid, skim excess fat, stir in heavy cream, kale (if using), and butter. Return uncovered for 15–20 minutes until sauce reduces and ribs caramelize.
- In a small skillet, melt a little butter and fry sage leaves until crisp.
- Serve ribs with creamy herb sauce over mashed potatoes, polenta, or crusty bread. Garnish with crispy sage leaves.
Notes
- Optional kale adds extra nutrients and color to the sauce.
- Ribs can be prepped a day ahead and reheated gently in the oven.
- Pair with creamy sides like mashed potatoes or polenta for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner / Main Course
- Method: Braising (Oven)
- Cuisine: Comfort Food / European-Inspired