Cream-braised beef short ribs
Short ribs slow-cooked in cream and bone broth until the meat falls off and the sauce reduces to a glossy spoonable consistency. The carnivore dinner-party dish.
- Variant
- carnivore dairy
- Prep
- 15 min
- Cook
- 180 min
- Serves
- 4
Ingredients
- 011.5 kg beef short ribs, bone-in, cut into individual ribs
- 02500 ml beef bone broth (homemade or store-bought)
- 03300 ml heavy cream
- 042 tbsp tallow or butter
- 05Salt, generously
Method
Preheat the oven to 150C. Salt the short ribs heavily on all sides.
Heat the tallow in a Dutch oven over high heat. Sear the short ribs on all sides until deeply browned — 2-3 minutes per side. Work in batches if needed; crowding the pan prevents the sear.
Once all ribs are browned, return them to the pot. Pour in the bone broth — it should reach about halfway up the ribs. The ribs are not fully submerged on purpose; the exposed tops continue to caramelise during the cook.
Cover with a tight-fitting lid. Place in the oven for 2.5 hours. The meat should be fork-tender by then.
Remove from the oven. Carefully transfer the ribs to a plate. Place the pot over high heat on the stovetop. Pour in the cream and stir.
Reduce the sauce by half — about 10-12 minutes of rapid bubbling. It will go from thin and milky to glossy and spoonable. Salt to taste.
Return the ribs to the pot to coat in the sauce. Serve hot with extra sauce spooned over.