Slow Braised Beef Short Ribs (Print Version)
Tender beef short ribs simmered with mushrooms, red wine, and herbs for rich, cozy family gatherings.
# What You'll Need:
→ Beef and Produce
01 -
3 pounds bone-in beef short ribs, well-marbled, cut into individual pieces
02 -
16 ounces cremini or button mushrooms, cleaned and quartered
03 -
2 yellow onions, peeled and chopped
04 -
6 garlic cloves, peeled and minced
→ Aromatics and Liquids
05 -
2 cups dry red wine
06 -
3 cups low-sodium beef broth
07 -
2 tablespoons tomato paste
08 -
2 tablespoons fresh thyme leaves, stripped from stems
09 -
2 teaspoons fresh rosemary, finely chopped
→ Fats and Seasoning
10 -
2 tablespoons olive oil
11 -
2 teaspoons kosher salt, plus more to taste
12 -
1 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Pat the beef short ribs thoroughly dry with paper towels. Season all sides evenly with kosher salt and black pepper.
02 -
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear short ribs on all sides for 2 to 3 minutes per side until well caramelized. Set aside on a plate.
03 -
Reduce heat to medium. In the same pot, add chopped onions and cook for 3 minutes, scraping up any browned bits. Add minced garlic and sauté for 1 minute until fragrant.
04 -
Add quartered mushrooms to the pot and cook for 4 minutes, stirring occasionally, until softened and lightly browned.
05 -
Stir in tomato paste and cook for 30 seconds, allowing it to deepen in color and aroma.
06 -
Pour in red wine, scraping the bottom of the pot to release any fond. Allow to simmer for 2 to 3 minutes to cook off the alcohol.
07 -
Return seared short ribs to the pot. Add beef broth, thyme, and rosemary. Ensure the meat is mostly submerged in liquid for even cooking.
08 -
Bring the pot to a low simmer, then reduce heat to maintain a gentle, barely bubbling braise. Cover and cook for 3 to 4 hours, occasionally skimming fat from the surface, until the ribs are fork-tender.
09 -
Test doneness by inserting a fork into the meat; it should slide in easily and the meat should nearly fall off the bone. Adjust seasoning as needed. Serve ribs with braising sauce spooned over the top.
# Additional Notes:
01 -
For enhanced flavor, braise the ribs a day ahead and reheat; the overnight rest allows the sauce and meat to meld.
02 -
Store leftovers submerged in sauce to preserve moisture. Ribs freeze well for up to 3 months when stored with liquid.