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Braised Short Ribs (with Red Wine & Mushrooms) Recipe

Braised Short Ribs (with Red Wine & Mushrooms) Recipe
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★★★★★

5.3 from 24 reviews

These Braised Short Ribs are a tender, flavorful comfort dish slow-cooked with red wine, aromatic herbs, and earthy mushrooms. The beef is seared to develop deep flavor, then braised low and slow until fork-tender. The rich sauce is beautifully enhanced with garlic, tomato paste, and fresh herbs, making a perfect meal served over creamy polenta, mashed potatoes, or buttered noodles.

Ingredients

Scale

Beef and Seasoning

  • 5 lb bone-in beef short ribs (about 8 ribs)
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 tablespoons olive oil (divided)

Vegetables and Herbs

  • 1 large yellow onion, diced
  • 3 large carrots, peeled and diced
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • Small handful fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 8 ounces cremini mushrooms, halved or quartered if large

Liquids and Sauces

  • 3 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Pinot Noir recommended)
  • 1 tablespoon Worcestershire sauce
  • 3 cups low-sodium beef stock (additional if needed)

Garnish

  • Fresh parsley, roughly chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising the ribs.
  2. Season and Sear Ribs: Pat the short ribs dry with paper towels and season generously with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, which should take about 10 to 12 minutes in total. Remove the ribs and set them aside.
  3. Sauté Vegetables: In the same pot, add the diced onion, chopped celery, and diced carrots. Cook while stirring occasionally until the onions soften, approximately 5 to 6 minutes.
  4. Add Aromatics: Stir in the minced garlic, fresh thyme, rosemary sprigs, and bay leaves. Cook for about one minute until fragrant.
  5. Incorporate Tomato Paste: Add tomato paste to the vegetables, stirring to coat them well. Cook for 1 to 2 minutes until the paste darkens slightly, enhancing its depth of flavor.
  6. Deglaze with Wine and Worcestershire Sauce: Pour in the red wine and Worcestershire sauce, scraping the bottom of the pot to lift any browned bits. Let the mixture simmer until the wine reduces by half, about 8 to 10 minutes.
  7. Add Stock and Return Ribs: Pour in the beef stock and return the seared ribs along with any accumulated juices back into the pot. Bring everything to a gentle simmer. If the ribs are not fully submerged, add more stock as needed.
  8. Braise in Oven: Cover the Dutch oven and transfer it to the preheated oven. Cook for 2 ½ to 3 hours, until the ribs are fork-tender and falling off the bone.
  9. Cook Mushrooms: About 30 minutes before the ribs finish cooking, heat the remaining 1 tablespoon of olive oil in a skillet. Add the cremini mushrooms, season with salt and pepper, and sauté until golden and most moisture has evaporated, roughly 8 to 10 minutes. Stir the mushrooms into the Dutch oven with the ribs.
  10. Finish Sauce: Discard the herb stems and bay leaves from the pot. If desired, skim off any excess fat from the sauce. Optionally, remove the meat and vegetables and simmer the sauce on the stovetop for 5 to 10 minutes to thicken before returning everything to the pot.
  11. Serve: Serve the braised short ribs hot, garnished with chopped fresh parsley and accompanied by your choice of creamy polenta, roasted garlic mashed potatoes, buttered noodles, or creamy parmesan garlic orzo.

Notes

  • For best flavor, sear the ribs well to develop a deep brown crust before braising.
  • You can substitute cremini mushrooms with button or shiitake mushrooms if preferred.
  • Use a full-bodied dry red wine such as Cabernet Sauvignon or Pinot Noir for rich flavor.
  • Ensure ribs are mostly submerged in the braising liquid to cook evenly; add more beef stock if necessary.
  • Leftovers reheat beautifully and flavors improve after a day.
  • Skim fat from the sauce if you prefer a leaner dish.
  • This dish pairs well with creamy or slightly tangy sides to balance the richness.

Nutrition

Keywords: braised short ribs, beef ribs, braised beef, red wine short ribs, mushroom short ribs, slow-cooked ribs, comfort food

Find it online: https://cheframiflavor.com/braised-short-ribs-with-red-wine-and-mushrooms-recipe/