Short Ribs Braised with Mushrooms and Tomatoes

This recipe for Braised Short Ribs is a great addition to the Thanksgiving and holiday table. Pair with with your favorite Frias Cabernet Sauvignon!

Prep Time: 15 mins
Cook Time: 2 hrs 15 mins
Additional Time: 30 mins
Total Time: 3 hrs
Servings:8
 

Ingredients:

• ½ cup dried porcini mushrooms
• ½ cup water
• 2 ½ 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 pinch cayenne pepper
• 1 bay leaf

Method:

First, soak mushrooms in water until they are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.

Preheat the oven to 325 degrees F (165 degrees C).

Season short ribs all over with salt and black pepper.

Heat vegetable oil in a large 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.

Return skillet to heat and saute onion with a pinch of salt until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.

Pour reserved mushroom liquid into the skillet and bring to a boil while scraping browned bits from 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.

Pour tomato mixture over short ribs in the Dutch oven. Cover the Dutch oven with a lid.

Transfer to the preheated oven and cook until short ribs are fork-tender, about 2 hours.

Serve with your favorite Frias Cabernet Sauvignon.