Melt-in-Your-Mouth Slow Braised Beef Short Ribs with Organic Mushrooms
Experience culinary bliss with these tender, fall-off-the-bone beef short ribs, slow-braised to perfection in a rich, aromatic sauce infused with earthy organic mushrooms. This dish transforms simple ingredients into an extraordinary meal, ideal for a comforting weekend dinner or impressing guests. The prolonged braising process ensures every bite is bursting with deep, savory flavor and an irresistibly succulent texture.
Prep Time
30 minutes
Cook Time
3 to 4 hours
Total Time
3 hours 30 minutes to 4 hours 30 minutes
Servings
4 to 6 servings
Keywords
Why This Recipe Delivers
- Unbelievably tender, falling off the bone with minimal effort.
- Rich, complex flavor profile from the slow braising and aromatic ingredients.
- A truly comforting and satisfying dish perfect for cooler weather or special occasions.
- Relatively hands-off cooking once assembled, allowing you to focus on other tasks.
- Pairs beautifully with a variety of sides, from mashed potatoes to polenta.
Ingredients
- 1.8 kg (4 lbs) bone-in beef short ribs, trimmed of excess fat
- 450 g (1 lb) organic mushrooms (button or cremini work well), quartered or halved if large
- 475 ml (2 cups) high-quality beef broth
- 240 ml (1 cup) dry red wine (optional but highly recommended, e.g., Cabernet Sauvignon, Merlot)
- 1 large onion, roughly chopped
- 4 cloves garlic, finely minced
- 30 ml (2 tablespoons) tomato paste
- 30 ml (2 tablespoons) extra virgin olive oil
- 10 ml (2 teaspoons) fresh thyme leaves, or 5 ml (1 teaspoon) dried thyme
- 10 ml (2 teaspoons) fresh rosemary leaves, chopped, or 5 ml (1 teaspoon) dried rosemary
- Sea salt and freshly ground black pepper, to taste
Instructions
- Begin by gathering and meticulously preparing all your ingredients. Pat the beef short ribs thoroughly dry with paper towels; this is crucial for achieving a proper sear. Generously season the ribs on all sides with sea salt and freshly ground black pepper.
- Heat the 30 ml (2 tablespoons) of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully place the seasoned short ribs into the hot pot, ensuring not to overcrowd it (work in batches if necessary). Sear the ribs for 3-5 minutes per side, until they develop a deep, golden-brown crust. This browning step adds immense depth of flavor to the final dish. Once browned, remove the ribs from the pot and set them aside.
- Reduce the heat to medium. In the same pot, add the chopped onion and sauté for approximately 5-7 minutes, stirring occasionally, until they become soft and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and continue to cook for another minute until fragrant, being careful not to burn it. Stir in the prepared organic mushrooms and cook for an additional 5 minutes, allowing them to release their moisture and start to brown.
- Stir the 30 ml (2 tablespoons) of tomato paste into the vegetable mixture and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the 240 ml (1 cup) of red wine (if using), scraping any remaining flavorful bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by about half, which should take 3-5 minutes. This concentrates the wine's flavor. Then, pour in the 475 ml (2 cups) of beef broth, along with the fresh or dried thyme and rosemary. Bring the liquid to a gentle boil.
- Carefully return the browned beef short ribs to the pot, nestling them among the vegetables and ensuring they are mostly submerged in the braising liquid. If necessary, add a little more beef broth or water to ensure the ribs are at least two-thirds covered.
- Once the liquid returns to a gentle boil, reduce the heat to low, cover the pot tightly with a lid, and let it simmer undisturbed for 3 to 4 hours. The goal is for the meat to become incredibly fork-tender, easily separating from the bone. Check occasionally to ensure the liquid isn't reducing too much, adding a splash more broth if needed. Taste the sauce and adjust seasonings if necessary before serving.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven (oven-safe recommended)
- Tongs
- Cutting board
- Sharp knife
- Measuring cups and spoons
Essential Success Tips
- Do not skip the browning step for the short ribs; this develops a crucial layer of flavor called the Maillard reaction that cannot be replicated.
- Ensure your pot has a tight-fitting lid to prevent excessive evaporation during the long braising process, which could dry out the meat.
- Resist the urge to constantly check the ribs during braising; consistent low heat is key to tenderness. Only check periodically to ensure adequate liquid.
- If the sauce seems too thin at the end, remove the ribs, skim any excess fat, and reduce the sauce over medium-high heat until it reaches your desired consistency.
- For even more flavor, make this dish a day ahead. The flavors meld and deepen overnight in the refrigerator. Reheat gently on the stovetop or in the oven.
Professional Cooking Secrets
- To achieve a restaurant-quality finish, after removing the ribs and reducing the sauce, pass the sauce through a fine-mesh sieve to remove any remaining solids. This creates a silky, refined sauce. You can then return the ribs to this sauce.
- Elevate the flavor profile by adding a parmesan rind to the braising liquid for the last hour of cooking. It imparts a subtle, umami-rich creaminess to the sauce, which can be removed before serving.
- For an extra layer of richness, deglaze the pot with a splash of high-quality brandy or port after sautéing the vegetables, before adding the red wine. This adds depth and complexity to the braising liquid.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor often improves overnight.
- Freezing: Braised short ribs freeze exceptionally well. Allow to cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Variations: Feel free to add root vegetables like carrots, celery, or parsnips along with the onions for a heartier stew. A bay leaf or two can also be added to the braising liquid for extra aromatics.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, you absolutely can! Follow the first four steps (browning ribs and sautéing aromatics) on the stovetop. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are fork-tender. The stovetop browning is essential for flavor.
What kind of short ribs should I buy?
Look for bone-in beef short ribs with good marbling (streaks of fat) for the most tender and flavorful results. English cut short ribs (cut into individual pieces with a single bone) are ideal for braising.
What can I serve with these short ribs?
These braised short ribs pair wonderfully with creamy mashed potatoes, polenta, risotto, egg noodles, or a simple side of roasted root vegetables. A fresh green salad can also provide a nice contrast.
Nutrition Facts (Per Serving)
Calories: Approximately 750-800 per serving, Protein: 60-70g, Fat: 45-55g, Carbs: 15-20g (estimates based on 6 servings with typical ingredient ratios)
Allergy Information
Contains sulfites (from red wine). For a sulfite-free version, omit the red wine and increase beef broth slightly. Always check labels for specific allergens.
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