Braised Beef Short Ribs with Mushrooms and Pearl Onions
These melt-in-your-mouth short ribs are truly a cold-weather treat; the savory, rich, deep flavor can only be achieved by a slow cooking time and patience. Do take the time to sear the ribs before assembling and cooking — it really does make for a better end result. Serve over mashed potatoes or egg noddles. This recipe makes 4 servings.
PREP TIME
20 minutes
COOK TIME
3 hours / 0 mins
Ingredients
3 pounds bone-in beef short ribs
12 ounces pearl onions, stem ends removed (no need to peel the onions)
1 pound brown or white mushrooms, brushed clean and halved if the mushrooms are large
2 carrots, rinsed and cut into 2” chunks
4 cloves garlic, peeled and smashed
2 cups beef stock (we like Kitchen Basics brand for this recipe)
1 cup dry red wine (or beef stock)
2 tablespoons red wine vinegar
3-4 sprigs fresh thyme
1/2 cup flour
3 tablespoons vegetable oil
Salt and pepper, to taste
12 ounces pearl onions, stem ends removed (no need to peel the onions)
1 pound brown or white mushrooms, brushed clean and halved if the mushrooms are large
2 carrots, rinsed and cut into 2” chunks
4 cloves garlic, peeled and smashed
2 cups beef stock (we like Kitchen Basics brand for this recipe)
1 cup dry red wine (or beef stock)
2 tablespoons red wine vinegar
3-4 sprigs fresh thyme
1/2 cup flour
3 tablespoons vegetable oil
Salt and pepper, to taste
Directions
Preheat your oven to 325 F.
Season ribs on all sides with salt. Dredge ribs in flour, shake off excess flour and set aside.
Heat a large, heavy skillet to medium-high and add oil. When oil is shimmering, add ribs to the pan and cook for 3-4 minutes on all sides, turning with kitchen tongs when each side becomes brown. You may have to do this in batches so as not to overcrowd the pan.
Add browned ribs to a large Dutch oven. Add onions, mushrooms, carrots, garlic, stock, wine, vinegar and thyme. Season with salt and pepper.
Cover the pot and place in your oven. Cook for 2 1/2 to 3 hours, until the ribs are for tender and beginning to fall off the bone.
Remove from oven and let stand for about 10 minutes before serving.
Season ribs on all sides with salt. Dredge ribs in flour, shake off excess flour and set aside.
Heat a large, heavy skillet to medium-high and add oil. When oil is shimmering, add ribs to the pan and cook for 3-4 minutes on all sides, turning with kitchen tongs when each side becomes brown. You may have to do this in batches so as not to overcrowd the pan.
Add browned ribs to a large Dutch oven. Add onions, mushrooms, carrots, garlic, stock, wine, vinegar and thyme. Season with salt and pepper.
Cover the pot and place in your oven. Cook for 2 1/2 to 3 hours, until the ribs are for tender and beginning to fall off the bone.
Remove from oven and let stand for about 10 minutes before serving.
Looking for inspiration? Try these recipes:
Southwest Breakfast Tacos
Spicy Greek Feta Dip (Tirakofteri)
Roasted Eggplant with Feta, Tomatoes and Herbs
