Creamy Braised Short Ribs

Name: Creamy Braised Short Ribs
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Cuisine: American
Ingredients: 5 lb Beef Short Ribs (5 pounds bone-in English cut short ribs, room temperature); 1 piece Yellow Onion (1 medium to large yellow onion, sliced); 2 pieces Celery (2 stalks celery, diced); 2 pieces Carrot (2 carrots, diced); 8 cloves Garlic (8 cloves of garlic, smashed); 8 oz Crimini Mushrooms (8 oz baby Bella mushrooms, sliced (optional)) — optional; ¼ cup Balsamic Vinegar of Modena (1/4 cup balsamic vinegar); 1 tbsp Tomato Paste (1 tablespoon tomato paste); 2 ½ cup Beef Broth (2 1/2 cups beef broth); 2 pieces Bay Leaves (2 dried bay leaves); 2 pieces Thyme (2 bundles fresh thyme); 1 ½ tbsp Arrowroot Starch (1 1/2 tablespoons arrowroot starch); 1 cup Coconut Milk (1 cup full fat coconut milk); 0 pieces Parsley (parsley, for serving); 0 pieces White Potatoes (mashed potatoes, for serving)

Creamy Braised Short Ribs - Dinner (American)

210 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Beef Short Ribs5 lb · 5 pounds bone-in English cut short ribs, room temperature
Yellow Onion1 piece · 1 medium to large yellow onion, sliced
Celery2 pieces · 2 stalks celery, diced
Carrot2 pieces · 2 carrots, diced
Garlic8 cloves · 8 cloves of garlic, smashed
Crimini Mushrooms8 oz · 8 oz baby Bella mushrooms, sliced (optional) · optional
Balsamic Vinegar of Modena¼ cup · 1/4 cup balsamic vinegar
Tomato Paste1 tbsp · 1 tablespoon tomato paste
Beef Broth2 ½ cup · 2 1/2 cups beef broth
Bay Leaves2 pieces · 2 dried bay leaves
Thyme2 pieces · 2 bundles fresh thyme
Arrowroot Starch1 ½ tbsp · 1 1/2 tablespoons arrowroot starch
Coconut Milk1 cup · 1 cup full fat coconut milk
Parsley0 pieces · parsley, for serving
White Potatoes0 pieces · mashed potatoes, for serving

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Steps

1Preheat oven to 350 degrees.
2Heat a large dutch oven over medium-high heat. While the dutch oven is heating, liberally season the the short ribs with salt and pepper.
3Once the dutch oven is hot, add the olive oil. Then, place half the short ribs in the pot. Sear the short ribs for 4-5 minutes per side until they have developed a deep brown crust. Remove the short ribs from the dutch oven and repeat this process with the other half of the short ribs.
4Once all of the short ribs have been seared and removed from the pan, turn down the heat to low.
5Add the sliced onion, diced celery, diced carrot, smashed garlic, and mushrooms to the dutch oven. Cook the veggies for a minute and then stir in the balsamic vinegar and tomato paste until well combined.
6Return the short ribs to the pot, nestling them amongst the sautéed veggies. Pour in the beef broth and add the thyme and dried bay leaves to the pot. Place the lid on the dutch oven and then place the short ribs in the oven. Braise the short ribs at 350 degrees for 2-3 hours until they are fork tender, checking them after 2 hours.
7While the short ribs are braising whisk together the coconut milk or half and half with the arrowroot starch until well combined. Set aside.
8Remove the short ribs from the dutch oven and use a spoon to skim off any excess fat from the top of the braising liquid. Heat the dutch oven over medium heat Bring the braising liquid to a simmer. Stir in the coconut milk arrowroot slurry mixture. The braising liquid will thicken into a gravy. Return the short ribs to the pot, nestling them in the gravy and ensure that everything is heated through before turning off the heat.
9Serve the short ribs and gravy over mashed potatoes and enjoy!