Short Ribs Braised with Mushrooms and Tomatoes
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Ingredients for - Short Ribs Braised with Mushrooms and Tomatoes

1. Dried porcini mushrooms - ½ cup
2. Water - ½ cup
3. Beef short ribs - 2 ½ pounds
4. Salt and freshly ground black pepper to taste - 2 ½ pounds
5. Vegetable oil - 2 tablespoons
6. Onion, sliced - 1
7. Garlic, minced - 2 cloves
8. Beef broth - 2 cups
9. Tomato sauce - 1 cup
10. Dried rosemary - 1 teaspoon
11. Salt - ½ teaspoon
12. Cayenne pepper - 1 pinch
13. Bay leaf - 1

How to cook deliciously - Short Ribs Braised with Mushrooms and Tomatoes

1. Stage

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

2. Stage

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

3. Stage

Season short ribs all over with salt and black pepper.

4. Stage

Heat vegetable oil in a 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.

5. Stage

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

6. Stage

Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of 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.

7. Stage

Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.

8. Stage

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