Braised Short Ribs of Beef With Wild Mushrooms is a dish you might expect to have in a fancy restaurant but it is a great meal for a lazy weekend evening at home. It is the perfect comfort food to enjoy on one of spring’s final chilly nights or if you live in the southern hemisphere, the cold weather just arriving. The beef short ribs are simmered low and slow in a red wine sauce and finished with wild mushrooms. Serve this fork tender meat to your family over egg noodles, pappardelle, polenta or mashed potatoes for a delicious meal.
Short ribs of beef used to be a considered cheap rustic peasant food and were often served for Sunday suppers. They have now been made popular by chefs who like to include this old-fashioned dish on their menus at a high price along with expensive steaks. While not as cheap as they once were, the boneless short ribs that I used in this recipe are still reasonably priced in my market. Hopefully they will be well priced at your meat market, as well.
Like most braised dishes, short ribs benefit from slow cooking in moist heat whether cooked in a dutch oven on top of the stove, in the oven or in a slow cooker. The meat turns into melt in your mouth goodness with a sauce that is so delicious…you will be wiping your plate clean.
Braised Short Ribs With Wild Mushrooms
Recipe serves 4, plan accordingly
Preheat oven to 325 degrees
- 1 or 2 Tbsp. oil
- boneless short ribs, approx. 2 per person about 6 inches long by 1 inch thick, cut in half
- salt and pepper
- 1 onion, chopped
- 1 Tbsp. tomato paste
- 2 c. red wine
- 2 c. beef broth
- 1 c. mushroom broth (made by soaking several pieces of dried porcini mushroom in boiling water, then strained through a coffee filter)
- 1 carrot, cut in half
- 4 or 5 cloves of garlic, smashed
- 2 sprigs of fresh thyme
- 2 bay leaves
- 1 or 2 Tbsp. butter
- 1 pkg. wild mushrooms of your choice, sliced
Season the short ribs with salt and pepper on both sides. Heat oil in a large Dutch oven and when hot add the meat. Brown well on all sides then remove to a plate. Add the onions and cook until soft and translucent, then add the tomato paste and cook for 30 seconds. Add the red wine, scraping up all the brown bits and cook until reduced by half. Add the beef and mushroom broths, carrot, garlic, thyme and bay leaves. Return the meat to the pot and when it comes to a simmer, cover with a tight fitting lid and place in the oven. Cook for approximately 2 1/2 to three hours or until tender.
Remove from the oven, set the meat aside and cover to keep warm. Discard the carrot, bay leaves and thyme sprigs. Strain the cooking liquid in a gravy separator and return to the pot and simmer to reduce to sauce like consistency. In the meantime, melt the butter in a sauté pan. Add the sliced mushroom and cook until brown and tender. Add the mushrooms to the sauce along with the meat and simmer until warm.
Although the calendar says spring has officially arrived, we still have patches of snow in the shady spots of our orchard. Days are into the 40′s but nighttime temperatures have been down in the 20′s. The short ribs braised in wine sauce with wild mushrooms was the perfect meal for this kind of weather. I served the tender, succulent meat over buttered noodles sprinkled with some chopped parsley. A glass of the same red wine that I used to cook the short ribs, in my case a Pinot noir, accompanied the meal. I hope you get a chance to prepare the delicious and comforting meal. Enjoy!