Braised Short Ribs with Mushrooms

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!


Braised Short Ribs with Mushrooms

Tender beef short ribs in a rich, flavourful mushroom sauce. Delicious served over creamy mashed potatoes or celery root.
Prep Time: 10 hours
Cook Time: 4 hours 10 minutes
Time to marinade: 2 hours
Course: Dinner, Main Course
Cuisine: Canadian
Keyword: braised dishes, comfort food, short ribs
Servings: 4
Calories: 377kcal

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.

Nutrition

Calories: 377kcal | Carbohydrates: 15g | Protein: 15g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 700mg | Potassium: 741mg | Fiber: 3g | Sugar: 6g | Vitamin A: 217IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 4mg
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