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Short Ribs Braised with Mushrooms and Tomatoes
Short Ribs Braised with Mushrooms and Tomatoes
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
180 minutes
Indulge in Chef John's savory braised short ribs with porcini and tomatoes for a burst of rich flavors!
Ingredients:
  • 0.5 cup dried porcini mushrooms
  • 0.5 cup water
  • 2.5 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
  • 0.5 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 bay leaf
Instructions:
  • Soak mushrooms in water until rehydrated for about 30 minutes. Drain and dice mushrooms, reserving the liquid.
  • Preheat oven to 325°F (165°C) for the perfect bake.
  • Ensure every inch of the succulent short ribs is generously seasoned with a perfect blend of salt and black pepper.
  • In a hot skillet, sear short ribs in vegetable oil until nicely browned all around, about 7 to 12 minutes. Place the ribs in a Dutch oven.
  • Place skillet back on heat and saute onion with a pinch of salt in the hot pan until softened, approximately 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute. Then, mix in mushrooms with the onion mixture.
  • Bring reserved mushroom liquid to a boil in the skillet, scraping off the flavorful browned bits from the bottom with a wooden spoon. Stir in beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into the onion mixture.
  • Cover the short ribs in the Dutch oven with the flavorful tomato mixture and secure the lid.
  • Roast short ribs in the oven until they are melt-in-your-mouth tender, around 2 hours.

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