Creamy Mushroom Herb–Braised Beef Short Ribs
The allure of Creamy Mushroom Herb–Braised Beef Short Ribs lies in the way simple ingredients transform into a luxurious, comforting meal. Slow braising creates rich depth, the aromatics melt into the beef, and the mushroom-infused cream turns the sauce velvety. This dish feels refined yet completely approachable, making it ideal for relaxed weekends or elegant entertaining. Whether served over mashed potatoes, rice, or warm bread, its savory aroma and satisfying texture guarantee a memorable dinner.
Equipment
Ingredients
- 4 pounds boneless beef chuck roast cut into large chunks
- Freshly ground black pepper to taste
- 1 yellow onion thinly sliced
- 6 garlic cloves chopped
- 1 tablespoon fresh thyme leaves
- 12 ounces mushrooms sliced or halved
- 1½ cups beef broth
- 1 cup heavy cream
- 1 cup chopped kale
- 2 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
- Preheat your oven to 325°F.
- Place the beef pieces in a large oven-safe braiser or Dutch oven and season well with black pepper.
- Add the onion, garlic, thyme, and mushrooms around the meat.
- Pour the beef broth over the mixture and cover the pot with a tight-fitting lid.
- Transfer the pot to the oven and cook for 2½ to 3 hours, or until the beef becomes very tender and easy to pull apart.
- Raise the oven temperature to 400°F.
- Remove the lid and skim off any excess fat from the surface.
- Add the heavy cream, kale, and butter.
- Return the pot to the oven uncovered for 15–20 minutes, allowing the sauce to thicken and the beef to brown slightly.
- In a small skillet, melt a small amount of butter.
- Add the sage leaves and cook just until crisp and fragrant.
- Transfer to a plate to cool.
- Serve the braised beef with plenty of creamy mushroom sauce over mashed potatoes, rice, noodles, or warm bread.
- Finish each serving with the crispy sage on top.
Notes:
- For a lighter sauce, replace part of the cream with broth. This dish reheats beautifully and tastes even better the next day.
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