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Creamy Braised Short Ribs
Inspired by RecipesByJanet.com
INGREDIENTS • 5 lbs bone-in short ribs • Ground black pepper • 1 yellow onion, thinly sliced • 6 garlic cloves, chopped • 1 tbsp fresh thyme leaves • 1 cup white wine or broth
• 1/2 cup water • 1 cup heavy cream
• 1 cup chopped kale (optional) • 4 tbsp salted butter, divided • 8 fresh sage leaves
DIRECTIONS
1. Preheat the oven to 325 F. 2. In a large braiser, season short ribs with black pepper. Scatter onion, garlic, and thyme over ribs. Pour in white wine or broth and 1/2 cup water. 3. Cover the braiser with a lid and roast for 2 1/2–3 hours. 4. Increase temperature to 400 F. Remove the lid, skim excess fat, and stir in heavy cream, kale, and 2 tbsp butter. Roast uncovered for 10–20 minutes. 5. Heat a small skillet over medium heat. Melt remaining butter and fry sage leaves until crisp. 6. Serve ribs hot with creamy sauce, garnished with sage.
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