Imagine a dish so tender that the meat literally falls off the bone, so rich with flavor that it transports you to a cozy restaurant with just one bite. Our Braised Short Ribs with Mushroom Sauce is not just a meal—it's a culinary experience that promises to elevate your home cooking from ordinary to extraordinary. Whether you're looking to impress dinner guests or treat yourself to a luxurious weekend meal, this recipe is your ticket to gastronomic bliss.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your short ribs cook evenly and thoroughly.
- Season the beef short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs in batches, browning them on all sides for about 3-4 minutes per side. This step adds depth of flavor to the meat.
- Once the short ribs are browned, remove them from the pot and set them aside on a plate. In the same pot, add the chopped onion and sliced mushrooms. Sauté them for about 5-7 minutes, or until the onions are translucent and the mushrooms have released their moisture and are slightly browned.
- Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. This adds even more flavor to the dish. Let the wine simmer for about 2-3 minutes, allowing some of the alcohol to evaporate.
- Add the beef broth to the pot, stirring to combine. Bring the mixture to a gentle simmer.
- Return the browned short ribs to the pot, ensuring they are submerged in the liquid. If necessary, add more beef broth to cover the ribs. This will help them braise properly.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the short ribs for about 2 hours, or until they are fork-tender and the meat is falling off the bone.
- Once the short ribs are cooked, carefully remove the pot from the oven. Transfer the short ribs to a serving platter and cover them with foil to keep warm.
- To prepare the mushroom sauce, place the pot with the remaining liquid on the stovetop over medium heat. Bring the sauce to a simmer and let it reduce for about 10-15 minutes, or until it thickens to your desired consistency.
- Once the sauce has thickened, taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the braised short ribs hot, drizzled with the mushroom sauce. Pair with your favorite side dishes, such as mashed potatoes or roasted vegetables, for a complete meal.
Tips
- Choose the Right Cut: Look for well-marbled, bone-in short ribs for maximum flavor and tenderness.
- Don't Rush the Browning: Take your time when searing the meat. A deep, golden-brown crust develops incredible depth of flavor.
- Low and Slow is the Secret: Braising requires patience. The low oven temperature and long cooking time break down tough connective tissues, creating melt-in-your-mouth meat.
- Wine Matters: Use a good quality red wine you'd actually enjoy drinking. The flavor concentrates during cooking.
- Let It Rest: After cooking, let the short ribs rest for 10-15 minutes before serving to allow the juices to redistribute.
- Make Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance and reheat.
Nutrition Facts
Calories: 875kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 200mg
