Recipe by 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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dried porcini mushrooms
2 1/2 pounds
beef short ribs
salt and freshly ground black pepper to taste
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;-)
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!
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!
This is delicious. Such a wonderful cold weather, Sunday afternoon meal. My kids even liked it!
Outstanding recipe. Everyone couldn't say enough about how good it was. A recipe anyone can make with success.
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!!
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.
Wow, this was amazing. So rich. Made it just as it was written.
The whole family loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Short Ribs Braised with Mushrooms and Tomatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 362
** Calories from Fat: 269
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