Description
This Braised Short Ribs recipe features tender, flavorful beef slowly cooked in a rich red wine sauce with earthy mushrooms, creating a comforting and elegant dish perfect for special dinners or cozy nights in.
Ingredients
Meat
- 4 pounds beef short ribs, bone-in
Seasonings and Flour
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
Cooking Fat and Aromatics
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
Liquids
- 2 cups red wine (preferably dry like Cabernet Sauvignon)
- 2 cups beef broth
Vegetables
- 8 ounces cremini or button mushrooms, sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Herbs and Spices
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Prepare the Short Ribs: Season the beef short ribs generously with salt and pepper. Dredge each rib lightly in all-purpose flour, shaking off any excess. This will help achieve a beautiful crust and thicken the braising liquid.
- Sear the Ribs: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the floured short ribs in batches and sear on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
- Sauté Aromatics and Vegetables: In the same pot, lower the heat to medium. Add the chopped onions and cook until softened and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in sliced mushrooms, carrots, and celery, cooking until they start to soften and caramelize slightly, about 7 minutes.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all browned bits. Let the wine simmer and reduce by about half, approximately 10 minutes. This concentrates the flavor and evaporates the alcohol.
- Add Broth and Herbs: Return the short ribs to the pot. Add the beef broth, fresh thyme sprigs, and bay leaf. The liquid should partially cover the ribs but not fully submerge them.
- Braise the Short Ribs: Bring the liquid to a simmer, then reduce the heat to low and cover the pot with a tight-fitting lid. Let the ribs braise gently for 2.5 to 3 hours, or until the meat is fall-apart tender. Check occasionally and add a splash of beef broth or water if the liquid level gets too low.
- Finish and Serve: Remove the ribs and vegetables to a serving platter. Discard the thyme sprigs and bay leaf. If desired, skim excess fat from the surface of the braising liquid and simmer the sauce uncovered until slightly thickened. Pour the sauce over the ribs and serve hot, ideally with creamy mashed potatoes or polenta.
Notes
- For extra richness, marinate the short ribs in red wine with garlic and herbs overnight before cooking.
- If preferred, you can substitute cremini mushrooms with shiitake or portobello for a deeper flavor.
- Braising in an oven at 325°F (163°C) works equally well and can provide even cooking; adjust cook time accordingly.
- Leftovers can be refrigerated for 3 days or frozen for up to 3 months.
