Name: Short Ribs Braised with Mushrooms and Tomatoes
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 60 min
Yield: 8 servings
Ingredients: ½ cup dried porcini mushrooms; ½ cup water; 2 ½ pounds beef short ribs; salt and freshly ground black pepper to taste; 2 tablespoons vegetable oil; 1 onion, sliced; 2 cloves garlic, minced; 2 cups beef broth; 1 cup tomato sauce; 1 teaspoon dried rosemary; ½ teaspoon salt; 1 pinch cayenne pepper; 1 bay leaf

Directions

Step 1

Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.

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Step 2

Preheat oven to 325 degrees F (165 degrees C).
Step 3

Season short ribs all over with salt and black pepper.
Step 4

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.
Step 5

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.
Step 6

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.
Step 7

Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
Step 8

Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

Nutrition Facts

Per Serving:

362 calories; protein 16.5g; carbohydrates 6.3g; fat 29.9g; cholesterol 58.3mg; sodium 556.9mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts