Braised Short Ribs & Mushrooms
Ever made a recipe for the very first time and it turned out so good, you're left wondering why you hadn't made it before? Believe it or not, I had never made beef short ribs before creating this recipe! These perfectly tender, fall-off-the-bone short ribs with rich mushroom gravy will turn even the biggest skeptic into a believer. They're the perfect fall comfort food, and the best part? They're super easy, with no long sessions standing over the stove. Sign me up!
Gourmet Mommie Tip#1:
Make My House Seasoning: Combine kosher salt, freshly ground black pepper, and garlic pepper in a small bowl before seasoning the short ribs. Mixing them together first helps distribute all three seasonings evenly across each piece of meat. Make a little more than you think you'll need, using tongs to turn the ribs or keeping one hand for seasoning and the other for handling the meat to avoid cross-contamination. Store any leftover seasoning that hasn't come into contact with the raw meat in an airtight container for later use. This is my go-to house seasoning blend for steaks and other cuts of red meat.
Gourmet Mommie Tip #2:
Thicken the Gravy: If you prefer a thicker gravy, remove the short ribs from the Dutch oven and cover with foil to keep warm. In a small bowl, whisk together ¼ cup of the braising liquid and ½ tablespoon cornstarch to make a slurry. Pour the slurry back into the Dutch oven and whisk until combined and the gravy has thickened slightly.
Notes
1
Prep & Season Short Ribs | Preheat oven to 325°F. Season the short ribs liberally on all sides with kosher salt, freshly ground black pepper, and garlic pepper.
2
Sear Short Ribs | Heat the olive oil in a Dutch oven over medium heat. Add the short ribs and sear for 2–4 minutes per side, or about 8–12 minutes total, until browned on all sides.
3
Prepare Braising Liquid | Pour in enough beef broth to just cover the short ribs, approximately 4–5 cups. Add the onion, minced garlic, thyme, bay leaf, dry red wine, and Worcestershire sauce. Stir gently and bring to a simmer.
4
Braise Short Ribs | Cover the Dutch oven with the lid and transfer to the oven. Braise for approximately 2–2½ hours, or until the short ribs are fork-tender and the meat is pulling away from the bone. If using mushrooms, add them during the final 30–45 minutes of cooking. Remove from the oven and let rest, covered, for 20 minutes before serving.
5
Serve | Spoon the short ribs and a generous amount of gravy over mashed potatoes or rice. Serve warm.
Instructions
2 lb bone-in beef short ribs
Kosher salt and freshly ground black pepper and garlic pepper
2 tablespoons olive oil
4–5 cups beef broth (or enough to just cover the short ribs)
½ small yellow onion (cut into large chunks)
4 cloves garlic (minced)
8 sprigs fresh thyme
1 bay leaf
¼ cup dry red wine
2 tablespoons Worcestershire sauce
1½ cups baby portobello mushrooms (halved and optional)
Gourmet Mommie
Jazzmyne Buckels
BRAISED SHORT RIBS
4 Servings
625 Calories / Serve
PREP
15 M
COOK
2-3 H
REST
20 M
TOTAL
3 H, 35 M
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