Braised Short Rib Recipe

Inspired by Stone & Vine Urban Italian

Time3h 30m

Serves4

With a crimini mushroom sauce.

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Ingredients

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Meat

4 pieces Beef short ribs

Vegetables

8 ounces Crimini mushrooms

1 medium Yellow onion

2 medium Carrots

4 cloves Garlic cloves

Liquids

2 cups Beef broth

1 cup Red wine

2 tablespoons olive oil

Seasonings

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Thyme

1 leaf Bay leaf

Method

Preparation

Prepare the Ingredients

Begin by patting the beef short ribs dry with paper towels. Season all sides generously with salt and black pepper. Chop the yellow onion, carrots, and garlic cloves, and slice the crimini mushrooms.

Cooking

Sear the Short Ribs

In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and garlic. Sauté until the onions become translucent, about 5 minutes. Add the sliced crimini mushrooms and cook for another 3 minutes until they begin to soften.

Deglaze the Pan

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it cook for 2-3 minutes until slightly reduced.

Add Liquid and Seasonings

Add the beef broth, thyme, and bay leaf to the pot. Stir to combine.

Braise the Short Ribs

Return the seared short ribs to the pot, making sure they are submerged in the liquid. Bring to a gentle simmer, then cover and reduce the heat to low. Let braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Serving

Serve the Short Ribs

Once the short ribs are done, remove them from the pot and let them rest for a few minutes. Skim off any excess fat from the surface of the sauce, then serve the ribs with the mushroom sauce spooned over the top. Enjoy!