Ingredients
Scale
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the short ribs with salt and pepper, then brown them on all sides in the oil.
- Remove the ribs and set aside. Add chopped onions and garlic, sauté until translucent.
- Return the short ribs to the pot, add beef broth, and bring to a simmer.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours.
- Remove from oven and let cool slightly before taking the meat off the bones.
- Stir in heavy cream, chopped thyme, and rosemary into the cooking liquid, simmer until thickened.
- Return the meat to the pot, stir to combine, and serve hot.
Notes
- For a richer sauce, let it simmer longer after adding cream.
- Serve with mashed potatoes or bread for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braised
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg