For an even richer flavor, consider adding a splash of dry red wine to the skillet when deglazing. If you don't have dried porcini mushrooms, you can substitute with other dried mushrooms or even fresh mushrooms, though the flavor profile will be slightly different. The braising liquid can be thickened into a luscious gravy after the short ribs are cooked. Simply remove the ribs and bay leaf, then simmer the sauce over medium heat until it reaches your desired consistency.
Short Ribs Braised with Mushrooms and Tomatoes
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PREP TIME15 mins
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COOK TIME2 hrs 15 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS196
Indulge in the comforting embrace of tender short ribs, slow-braised to perfection with earthy porcini mushrooms and sweet tomatoes. This dish transforms simple ingredients into a deeply flavorful and satisfying experience, ideal for a cozy night in. Serve over creamy mashed potatoes or soft polenta to soak up every last drop of the luscious sauce.
Ingridients
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Nutrition
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Carbohydrate6 g
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Cholesterol58 mg
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Fiber2 g
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Protein17 g
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Saturated Fat12 g
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Sodium557 mg
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Sugar2 g
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Fat30 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 30 mins Rehydrate the dried porcini mushrooms: In a bowl, soak the mushrooms in water for approximately 30 minutes until they become pliable. Once rehydrated, drain the mushrooms, reserving the flavorful liquid. Dice the mushrooms and set aside. (30 minutes)
02 Step
Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
03 Step
Recipe View 2 mins Season the short ribs generously on all sides with salt and freshly ground black pepper.
04 Step
Recipe View 10 mins In a large skillet, heat vegetable oil over medium-high heat. Sear the short ribs until browned on all sides, about 7 to 12 minutes. Transfer the seared ribs to a Dutch oven. (12 minutes)
05 Step
Recipe View 5 mins In the same skillet, cook the sliced onion with a pinch of salt until softened, approximately 3 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the diced mushrooms. (4 minutes)
06 Step
Recipe View 3 mins Deglaze the skillet: Pour the reserved mushroom liquid into the skillet and bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom. Stir in the beef broth, tomato sauce, dried rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf.
07 Step
Recipe View 2 mins Pour the flavorful beef broth mixture over the short ribs in the Dutch oven. Cover the Dutch oven with a tight-fitting lid.
08 Step
Recipe View 2 hrs Braise in the preheated oven for approximately 2 hours, or until the short ribs are fork-tender.
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Isadore Emard
May 27, 2025Absolutely divine! The short ribs were fall-off-the-bone tender and the sauce was bursting with flavor.
Pamela Mertz
Oct 5, 2024This is my new go-to recipe for short ribs. It's simple, flavorful, and always a crowd-pleaser.
Shakira Ratke
Aug 13, 2024I made this for a dinner party and it was a huge hit! Everyone raved about it. The recipe was easy to follow and the results were restaurant-quality.
Ansel Thielwiegand
May 16, 2024I added a tablespoon of balsamic vinegar to the sauce for a little extra tang. It was a great addition!
Elna Weber
Apr 8, 2024The aroma while this was cooking was incredible! My family couldn't wait to eat. Will definitely be making this again.
Frida Kautzer
Mar 15, 2024The dried porcini mushrooms really elevate this dish. I was skeptical at first, but they add such a unique and earthy flavor.