Caramelized Short Ribs in Lush Herb Cream

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🍷✨ Caramelized Short Ribs in Lush Herb Cream

Served over buttery mashed potatoes

Ingredients

For the Short Ribs

  • 3 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • Salt & black pepper, to taste
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • ½ cup white wine (optional but recommended)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 bay leaf

For the Mashed Potatoes

  • 2 lbs potatoes (Yukon Gold or russet), peeled & cubed
  • 4 tbsp butter
  • ½–¾ cup warm milk or cream
  • Salt & pepper, to taste

Instructions

1. Prepare & Sear the Short Ribs

  1. Pat ribs dry and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Sear short ribs on all sides until deep golden and caramelized (about 3–4 min per side).
  4. Transfer ribs to a plate.

2. Build the Flavor Base

  1. In the same pot, lower heat to medium.
  2. Add the sliced onion, cooking for 4–5 minutes until softened and lightly golden.
  3. Add garlic and cook 1 minute.
  4. Pour in white wine (if using) and deglaze, scraping the caramelized bits.
  5. Add beef broth, Worcestershire, Dijon mustard, thyme, rosemary, and bay leaf.

3. Braise the Short Ribs

  1. Return ribs to the pot, nestling them into the liquid.
  2. Bring to a gentle simmer.
  3. Cover and cook in the oven at 325°F (165°C) for 2.5–3 hours, or until the ribs are fall-off-the-bone tender.

Slow Cooker Option:
Cook on Low 7–8 hours or High 4–5 hours.

4. Make It Lush: Add the Herb Cream

  1. Remove the ribs and set aside.
  2. Discard the bay leaf.
  3. Skim excess fat from the top of the braising liquid.
  4. Add heavy cream to the pot.
  5. Simmer uncovered on medium heat for 8–10 minutes until thickened into a rich, silky herb cream.
  6. Return ribs to the sauce to warm through.

Mashed Potatoes

5. Cook the Potatoes

  1. Add potatoes to a pot of salted water.
  2. Bring to a boil and cook until fork-tender (12–15 minutes).
  3. Drain and return to the pot.

6. Mash

  1. Add butter, salt, pepper, and warm milk/cream gradually.
  2. Mash until smooth and fluffy.
  3. Adjust seasoning as needed.

7. Serve

  • Spoon a bed of creamy mashed potatoes onto each plate.
  • Top with caramelized short ribs.
  • Ladle over the lush herb cream sauce.
  • Garnish with fresh thyme or parsley.

Tips

  • Searing the ribs is crucial for deep flavor.
  • If sauce is too thick, add a splash of broth; if too thin, simmer longer.
  • Even better the next day — flavors intensify beautifully.

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