Short Ribs Braised with Mushrooms and Tomatoes

Chef John's slow-braised short ribs with porcini mushroom and tomatoes cook until meltingly tender and irresistible. Serve over potatoes or polenta.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 30 mins
• Calories: 362 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 onion, sliced
• 1 pinch cayenne pepper
• 1 cup tomato sauce
• 2 cups beef broth
• 0.5 cup water
• 2.5 pounds beef short ribs
• 0.5 cup dried porcini mushrooms

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.

Step 3

Season short ribs all over with salt and black pepper.

Step 4

Heat vegetable oil in a large skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.

Step 5

Return skillet to heat and saute onion with a pinch of salt until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.

Step 6

Pour reserved mushroom liquid into the skillet and bring to a boil while scraping browned bits from the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.

Step 7

Pour tomato mixture over short ribs in the Dutch oven. Cover the Dutch oven with a lid.

Step 8

Transfer to the preheated oven and cook until short ribs are fork-tender, about 2 hours.