Beef Short Ribs With Mushrooms

"Real Simple Magazine October 2004"
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Annacia photo by Annacia
photo by Bergy photo by Bergy
Ready In:
3hrs 30mins




  • Preheat oven to 325 degrees.
  • 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.
  • Add the onion and garlic and cook until brown and fragrant, about 2 minutes more.
  • 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.
  • 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.
  • 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.

Questions & Replies

  1. what is "flanken" style?


  1. 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!
  2. Wow, the family loved this recipe, I made as directed but needed more stock. The sauce was yummy on rice. I am emailing everyone to let them know of this great, easy meal. Great flavor and not salty. Thank you for a "keeper"
  3. PERFECTION, and I even forgot the parsley. I bought beef ribs by mistake (meant to buy pork ribs), so looked for something tasty before summer sets in. This couldn't have been better. Because it was a very warm day, I cooked it on top of the stove in a heavy dutch oven. During the last hour I added carrots and half a head of cabbage (cut in sections), then during the last 15 minutes added the mushrooms. Three of us totally enjoyed it. The leftovers went back in the Dutch oven and tomorrow I'll make soup by adding more stock, onions and noodles. Thanks for posting a recipe we'll make again and again!
  4. These are absolutely amazing! Super easy to prep and made the house smell great! The beef got so tender, it was unreal. I served them with some mashed potatoes and they went down a storm!
  5. Truly delicious. So much so that my rib hating DH took one and commented on it being tender and it's "really good taste". Followed the directions down the line with a couple of small things. The ribs I had were quite fatty so after browning I dry roasted them for 1.5 hrs and then added the stock after draining off all of the fat (and fat soaked onions) and returning them to the oven with the stock for another hour. The second thing was that I used cremini mushrooms. YUM!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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