Braised Short Ribs with Mushrooms
After a wet and snowy misery of a day on Tuesday, followed by a freezing fog warning yesterday, Mother Nature has decided to tease us with a hint of Spring today and gifted us a beautiful sunny day, with a balmy temperature of 15°C!
Can barbeque weather be far behind?
Although we are on the cusp of Spring, sadly here in Toronto that does not mean all the wild winter-like weather is finished for us. With that in mind, I decided to sneak in one more “winter” braised dish before I start to transition to lighter Spring/ Summer recipes.
These Braised Short Ribs with Mushrooms have a deep, rich sauce. The mushrooms are sauteed separately then added at the end for flavour and texture.
It may seem like overkill to marinate the short ribs, when they will have a low, slow braise, but trust me it is worth for the extra flavour they absorb.
The mouth-watering combination of tender braised beef and mushrooms in a rich gravy is simply irresistible for me.
Serve the short ribs with creamy mashed potatoes, or mashed celery root as I did, and you have the ultimate in comfort food.
Enjoy!
Ingredients
- 2 cloves garlic peeled and finely minced
- 125 ml dry red wine
- 2 tbsp Dijon mustard
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 60 mL olive oil
- 275 grams beef short ribs
- Salt and freshly ground pepper
- 8 small shallots peeled
- 500 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp butter
- 1 tbsp olive oil
- 90 grams mushrooms thinly sliced
Instructions
- Place the short ribs in a dish large enough so they fit in a single layer. In a bowl, combine the minced garlic, wine, Dijon, oregano, thyme, rosemary and 2 tbsp (30 mL) of the olive oil and pour over the short rib. Set the short ribs aside to marinade for 2 hours.
- Preheat oven to 225°F (110°C).
- Remove the ribs from the marinade, reserving the marinade. Pat dry the ribs and season with salt and pepper.
- Heat the remaining 2 tbsp (30 mL) of olive oil in a large skillet or Dutch oven over high heat. Working in batches, brown the ribs, about 2 to 3 minutes per side. Set aside.
- Remove all but 1 tbsp (15 mL) of oil and reduce the heat to medium. Add the shallots and sauté until they pick up some colour about 2 minutes. Add the beef stock, Worcestershire, soy sauce and reserved marinade and bring to a boil, stirring to combine, scraping up any browned bits from the bottom of the pan. Return the short ribs to the pan, cover, and place in the oven. Bake for 31/2-4 hours, or until ribs are fork-tender.
- While the ribs are braising, prepare the mushrooms for the sauce. Heat 1 tablespoon each of butter and olive oil in a pan over high heat. Add the sliced mushrooms and sauté until lightly browned, about 5 minutes. Season with salt and pepper and set aside until the ribs are cooked, and you are ready to finish the sauce
- Transfer the tender short ribs from the pan to a warm serving dish and let them rest.
- Skim any fat from the sauce, then cook over medium heat until slightly thickened, about 5 minutes. Add the mushrooms to the sauce to rewarm.
- Serve the short ribs over mashed potatoes or celery root, with a little of the sauce poured over top and extra sauce alongside.