Short Ribs Braised with Mushrooms and Tomatoes Recipe -
Short Ribs Braised with Mushrooms and Tomatoes  Recipe
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Short Ribs Braised with Mushrooms & Tomatoes
Beef short ribs are braised with porcini mushrooms and tomatoes. See more
  • READY IN 3 hr

Short Ribs Braised with Mushrooms and Tomatoes

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 15 mins

    3 hrs


  1. Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Season short ribs all over with salt and black pepper.
  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.
  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.
  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.
  7. Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
  8. Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.
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Reviews More Reviews

Nov 05, 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 the stovetop, no need to use a skillet too. Keep the great recipes coming Chef John;-)

Oct 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 time. After two hours my short ribs were still a bit tough. I braised them for two more hours (total of four hours) to get a much more tender result. Thanks Chef John!

Feb 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 then easily removed. Reheat in low oven. Will make again and again, melt in your mouth delish!

Feb 01, 2015

This is delicious. Such a wonderful cold weather, Sunday afternoon meal. My kids even liked it!

Nov 25, 2014

Outstanding recipe. Everyone couldn't say enough about how good it was. A recipe anyone can make with success.

Nov 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 at Lugo's!!

Feb 23, 2015

This was delicious and so easy to make. I increased the mushrooms and water to 1 1/2 cups each. Next time, I might even add more mushrooms. Because I added more mushrooms/water, I also increased my tomato sauce (homemade which was frozen) to about 2 cups, which I wish I wouldn't have done--a little too acidic. Next time I might use beef stock and a little more of it, especially if i increase the mushrooms. I also cooked it longer, about 4.5 hours, to get it to fall apart easier. I put it over polenta and added some fresh grated parmesan.

Sep 30, 2014

Wow, this was amazing. So rich. Made it just as it was written. The whole family loved it. Susie


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 538 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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