Ingredients
Scale
- 5lbs bone-in beef short ribs
- Freshly ground black pepper
- 1yellow onion, thinly sliced
- 6garlic cloves, chopped
- 1/2 cupcognac or brandy (substitute with broth if preferred)
- 1 cupmarsala wine, white wine, or broth
- 1 tbspfresh thyme leaves
- 1 cupheavy cream
- 1 cupchopped kale (optional)
- 2 tbspsalted butter
- 8fresh sage leaves
Instructions
- Prepare the Oven and Ribs
- Preheat your oven to 325°F (165°C). In a large oven-safe braiser, season the short ribs generously with black pepper. Scatter the onion slices, chopped garlic, and thyme over the ribs. Pour in the cognac, wine, and 1/2 cup of water to create a rich cooking base.
- Roast the Ribs
- Cover the braiser and roast the ribs in the oven for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
- Enhance the Sauce
- Increase the oven temperature to 400°F (200°C). Remove the lid and carefully skim off any excess fat from the sauce. Stir in the heavy cream, kale (if using), and butter to enrich the sauce. Roast uncovered for an additional 15-20 minutes, allowing the ribs to caramelize beautifully.
- Fry the Sage
- While the ribs finish roasting, heat a small skillet over medium heat. Melt a little butter and fry the sage leaves until crisp and aromatic.
- Serve and Enjoy
- Serve the braised short ribs and their creamy sauce over mashed potatoes or with crusty bread to soak up the flavors. Garnish with the fried sage leaves for an extra touch of flavor. Enjoy this hearty and satisfying dish!
Notes
For a wine-free version, substitute cognac and wine with broth.
Kale adds a pop of green and nutrients but can be omitted for a simpler dish.