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Short Ribs Braised with Mushrooms and Tomatoes

Short Ribs Braised with Mushrooms and Tomatoes

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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Ingredients

3 h servings 362 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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

Read all reviews 25
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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 th...

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 ti...

Delicious! Fresh sliced white mushrooms worked okay. Also in bottom of Dutch oven I placed a layer of lightly sautéed, chopped small, carrot and celery. I glazed the pan with a little red wine. ...

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 th...

I sort of combo'd this recipe with Chef John's Sherry Braised Beef Short Ribs and the dish came out AMAZING! I was not able to find bone in beef ribs in any of 4 local grocery stores. I set...

I couldn't decide between this recipe and Chef John's Sherry Braised Short Ribs, so I made this recipe as is, except I only added 1 1/2 cups beef broth and substituted 1/2 cup wine and 1 tablesp...

Chef John doesn't disappoint with this excellent yet simple recipe. I added some fresh shiitake mushrooms to the porcini since my wife and I are mushroom lovers. Served over soft polenta with 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 increas...

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

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