Beef Short Ribs With Mushrooms

READY IN: 3hrs 30mins
Recipe by JackieOhNo

Real Simple Magazine October 2004

Top Review by Goji Girl

Wonderful! I plan to use this style of preparation with beef roasts in the future. I did alter slightly, as I didn't have beef stock available. I used 2c chicken stock, 1/4c cooking sherry, and 2 tbsp balsamic vinegar. Turned out perfect! I look forward to making this with beef stock next time, as the flavor will be richer. Thank you!

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Combine the flour, slat, and pepper and dredge the short ribs. Heat half the olive oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
  3. Add the onion and garlic and cook until brown and fragrant, about 2 minutes more.
  4. Add the stock, scraping up any bits stuck to the pan. Return the beef to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 2-1/2 to 3 hours.
  5. In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushroons and cook until golden, 6 to 8 minutes. Toss with the parsley and season with salt and pepper.
  6. Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid.

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