Creamy Braised Short Ribs
Tender, cozy short ribs braised with onion, garlic, herbs, and cream, finished with brown butter sage for the perfect fall dinner.
Equipment
- 1 stockpot or dutchoven
Ingredients
- 3-4 beef short ribs bone in
- 1 tbsp olive oil
- 1 medium yellow onion sliced
- 3-4 cloves garlic minced
- 1/2 cup cognac or brandy
- 1/2 cup marsala wine
- 1/2 cup water
- 4-6 sprigs fresh thyme
- 8-10 leaves fresh sage split in half
- 1 cup heavy cream
- 2 tbsp butter for browning sage
- salt and pepper
Instructions
- preheat oven: to 325℉
- prep the ribs: Pat the short ribs dry and season all over with salt and pepper.
- sear the meat: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the ribs on all sides, then remove and set aside.
- cook the aromatics: In the same pot, add the sliced onion and cook until softened, about 5 minutes. Add the garlic and cook 1 more minute until fragrant.
- deglaze: Pour in the cognac and whiskey, scraping up any browned bits from the bottom of the pot. Let it reduce slightly, about 2 minutes.
- add herbs & braise: Return the short ribs to the pot. Tuck in the thyme and sage. Cover and transfer to oven. Braise for 2½–3 hours, until the meat is fall-apart tender.
- make the mashed potatoes: while the ribs slow cook, peel and cube russet potatoes, then boil in salted water until tender.
- finish the sauce: Remove the ribs and stir heavy cream into the sauce. Let it simmer on the stove for a few minutes until it’s creamy and silky.
- brown butter sage: While the sauce simmers, melt a few tablespoons of butter in a small pan with extra sage leaves until fragrant and lightly browned.
- finish potatoes: Drain and return potatoes to the pot. Mash with heavy cream, freshly grated Parmesan, salt, pepper, and the leftover browned butter from the sage. Taste and adjust seasoning.
- serve: Spoon the creamy sauce over the short ribs and plate with the mashed potatoes. add the crispy brown butter sage leaves and enjoy!
Notes
- Make ahead: This dish actually tastes even better the next day, so feel free to braise the ribs earlier and reheat before serving.
- Alcohol swaps: No cognac or whiskey? A dry white wine or extra broth works just fine.
- Herb swaps: Fresh thyme and sage are best, but dried herbs will still give plenty of flavor.
- Mashed potato tip: Use russets for the fluffiest, creamiest mash, and don’t skip the browned butter sage—it’s what takes these potatoes to the next level.
- Serving ideas: These ribs and potatoes are perfect over polenta, pasta, or with crusty bread to soak up the sauce.