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
• 1/2 teaspoon salt
• 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

Season short ribs all over with salt and black pepper.

Step 3

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

Step 4

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

Step 5

Cook onion with a pinch of salt in the same skillet until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in mushrooms.

Step 6

Add reserved mushroom liquid to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in beef broth, tomato sauce, rosemary, ½ teaspoon salt, cayenne pepper, and bay leaf.

Step 7

Pour beef broth mixture over short ribs. Cover the Dutch oven with a lid.

Step 8

Cook in the preheated oven until short ribs are fork-tender, about 2 hours.