Description
Tender braised boneless beef short ribs in a rich mushroom brown gravy, slow-cooked to perfection. A comforting and elegant dish.
Ingredients
Scale
- 2 lbs boneless beef short ribs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Season the short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add onion and garlic; cook until softened, about 3 minutes. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits, and let reduce by half, about 2 minutes.
- Return the ribs to the pot. Add beef broth, thyme sprigs, and bay leaves. Bring to a simmer.
- Cover and transfer to a preheated 325°F (163°C) oven. Braise for 2.5 to 3 hours, until the meat is fork-tender.
- Remove the pot from the oven. Discard thyme sprigs and bay leaves. Taste the gravy and adjust seasoning with additional salt and pepper if needed.
- Serve the short ribs with the mushroom gravy over mashed potatoes or noodles.
Notes
For a gluten-free version, use cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken the gravy if desired.
Nutrition
- Calories: 520 kcal
- Sugar: 3 g
- Fat: 34 g
- Carbohydrates: 8 g
- Protein: 42 g