Go Back

Melt-in-Your-Mouth Slow Braised Beef Short Ribs with Organic Mushrooms

Tender slow-braised beef short ribs enhanced with organic mushrooms and aromatic herbs, perfect for special occasions or cozy family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs beef short ribs
  • 1 lb organic mushrooms button or cremini work well
  • 2 cups beef broth
  • 1 cup red wine optional but recommended
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons rosemary fresh or dried
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • sharp knife
  • cutting board

Method
 

  1. Gather and prepare all ingredients. Chop the onions, mince the garlic, and clean the mushrooms for smoother cooking process.
  2. Heat olive oil in a large pot over medium-high heat. Season short ribs with salt and pepper. Once oil is hot, brown ribs on all sides, about 10 minutes total. Remove from pot and set aside.
  3. In the same pot, add onions and garlic. Sauté until onions are translucent. Add mushrooms and continue cooking for about 5 minutes.
  4. Stir in tomato paste, followed by red wine. Let simmer for a couple of minutes to reduce slightly. Then add beef broth along with thyme and rosemary.
  5. Place browned short ribs back into pot, ensuring they are submerged in liquid. Bring everything to a gentle boil.
  6. Cover pot and reduce heat to low. Let simmer gently for 3 to 4 hours until meat is fork-tender and practically falling off the bone.
  7. Let ribs rest for at least 10 minutes before serving to allow juices to redistribute.

Notes

Brown meat thoroughly for enhanced flavor. Don't rush the braising process - low and slow is key. For deeper flavor, cool and refrigerate overnight, then reheat. Can be adapted for slow cooker (6-8 hours on low).