Short Ribs Braised with Mushrooms and Tomatoes

Name: Short Ribs Braised with Mushrooms and Tomatoes
Prep time: 15 min
Cook time: 135 min
Total time: 180 min
Ingredients: 0.5 cup dried porcini mushrooms; 0.5 cup water; 2.5 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; 0.5 teaspoon salt; 1 pinch cayenne pepper; 1 bay leaf

4.9

(64)

55 Reviews

8 Photos

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.

Recipe by Chef John

Updated on October 10, 2019

8

Prep Time:

15 mins

Cook Time:

2 hrs 15 mins

Additional Time:

30 mins

Total Time:

3 hrs

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

362	Calories
30g	Fat
6g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 362
% Daily Value *
Total Fat 30g	38%
Saturated Fat 12g	58%
Cholesterol 58mg	19%
Sodium 557mg	24%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 17g
Vitamin C 4mg	18%
Calcium 24mg	2%
Iron 3mg	18%
Potassium 298mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.