Short Ribs Braised with Mushrooms and Tomatoes Recipe

Short Ribs Braised with Mushrooms and Tomatoes Recipe

  • 1/2 cup dried porcini mushrooms
  • 1/2 cup water
  • 2 1/2 pounds beef short ribs
  • salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 bay leaf
  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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