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Braised Beef Short Ribs with Mushrooms

Source: Casual Cuisines of the World - Country Inn
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours
  Serves 4-6
A braise is a worry-free technique whose long, slow simmering allows the serious cook ample time to prepare other menu components, and gives the casual cook a relaxing afternoon and a substantial one-pot meal. Serve the short ribs over some creamy polenta and pair with a hearty red wine.
For Bouquet Garni:
1 leek, trimmed and well-rinsed
1 celery stalk
5 sprigs fresh Italian parsley
5 sprigs fresh thyme
2 bay leaves
For Ribs:
2 tablespoons olive oil
4 lb meaty beef short ribs
2 white onions, quartered
1 cup peeled and diced carrot
2 celery stalks, diced
1 tablespoon chopped garlic
1 1/2 cups dry red wine
1 cup peeled, seeded and diced tomato
5 cups beef stock
2 teaspoons salt
1 teaspoon whole peppercorns
For Mushrooms:
1/4 cup unsalted butter
1 lb fresh mushrooms such as morel, chanterelle, or porcini, brushed clean and sliced
1 teaspoon chopped fresh Italian parsley
1 teaspoon chopped fresh thyme
Braised Beef Short Ribs with Mushrooms Recipe at
FOR BOUQUET GARNI: Gather together the leek, celery, parsley, thyme and bay leaves and tie securely with kitchen string; set aside.

FOR RIBS: In a large, heavy saucepan over high heat, warm the olive oil. Place enough of the short ribs in the pan to cover the entire bottom. Cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer to a platter and repeat with the remaining ribs, transferring them to the platter as well.

Reduce the heat to medium and add the quartered onions. Sauté to color lightly on all sides about 5 minutes, then transfer to the platter. Add the carrot, celery and garlic and sauté until lightly colored, about 5 minutes. Drain off any excess grease and add the red wine. When the wine boils, deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Add the tomato and return the onions to the pan. Pour in the beef stock, add the bouquet garni, salt and peppercorns and return to a boil. Return the short ribs to the pan, reduce the heat to low, cover and cook until the meat falls easily from the bones, 1 1/2-2 1/2 hours.

FOR MUSHROOMS: While the ribs are cooking, place a large frying pan over medium heat. Add the butter and when it melts, add the mushrooms. Sauté until very tender, 4-5 minutes. Remove from the heat and set aside.

TO SERVE: When the meat is ready, using tongs, transfer the ribs to a warmed deep platter. Transfer the onions to the platter as well, arranging them around the meat; keep warm.

Strain the cooking liquid through a fine-mesh sieve into a clean saucepan and place over medium-high heat. Skim off any oil from the surface and reduce the liquid by one-third. Add the mushrooms and any accumulated juices, the parsley and thyme and bring to a boil. Boil for 5 minutes, then pour over the ribs and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Short Ribs
 Mushroom Main Dishes
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 757
Fat. Total: 44g
Fiber: 3g
Carbohydrates, Total: 16g
Sodium: 1073mg
% Cal. from Fat: 52%
Cholesterol: 199mg
Protein: 65g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Rachel Reviewed: 10/18/2010
Very tasty, rich flavor but the "reducing liquid" took so long it steamed up the kitchen. It was too thin still after all the boiling that next time I would add some of the "removed" vegtables & serve the muschrooms directly with the meat. I served it over white rice. There seemed to be alot of transfers & mess at the end.
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