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My review
Short Ribs Braised with Mushrooms and Tomatoes
66k
Chef John
"The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try."
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Ingredients
3 h servings 362Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
- Preheat oven to 325 degrees F (165 degrees C).
- Season short ribs all over with salt and black pepper.
- Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
- Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
- Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
- Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
- Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4046 Ratings
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Most helpful positive review
11/5/2014
Can't go wrong with any of Chef John"s recipes! This is delicious the next day. I made one change and that was to add a chopped carrot in with the onions. Just do it all in your dutch oven on th...
Most helpful critical review
1/22/2019
Good, not great. Found the recipe a bit bland, despite use of one of our favorites - Porcini mushrooms. May try the Sherry Braised next time out - or a hybrid as many of the earlier reviewers me...
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11/5/2014
Can't go wrong with any of Chef John"s recipes! This is delicious the next day. I made one change and that was to add a chopped carrot in with the onions. Just do it all in your dutch oven on th...
8/12/2016
I sort of combo'd this recipe with Chef John's Sherry Braised Beef Short Ribs and the dish came out AMAZING! I was not able to find bone in beef ribs in any of 4 local grocery stores. I set...
10/30/2014
This is a very nice and simple braised short rib recipe. Chef John is correct when he advised chilling and then serving the next dsy to develop flavor. The only problem I had was the braising ti...
2/23/2015
This was the bomb! The only spice I added in addition to what was listed in the recipe was a teaspoon of smoked paprika. I agree to cook the day before, grease rose to the top of the dish and th...
1/20/2017
I added fine dice of celery, and carrot. Fresh rosemary and thyme.
12/19/2015
Like all Chef John's recipes, this one is a winner. I've made this several times to rave reviews by guests. I use boneless short ribs and trim a bit of fat, but not all, from them. He says any...
10/7/2015
Chef John doesn't disappoint with this excellent yet simple recipe. I added some fresh shiitake mushrooms to the porcini since my wife and I are mushroom lovers. Served over soft polenta with s...
9/11/2015
Delicious! Fresh sliced white mushrooms worked okay. Also in bottom of Dutch oven I placed a layer of lightly sautéed, chopped small, carrot and celery. I glazed the pan with a little red wine. ...
11/16/2014
SO GOOD!! I will make this regularly!! I served the short ribs and ragu over polenta; it was fabulous!! Equally as good (if not better because it was homemade!!) as the short ribs over polenta ...