RED WINE BRAISED SHORT RIBS WITH MUSHROOMS
Beef short ribs slowly braised in red wine until they are melt-in-your-mouth tender, finished with mushrooms for a delicious cold weather dinner.
Provided by Cooking Chat
Categories main
Time 4h15m
Number Of Ingredients 21
Steps:
- Combine all the marinade ingredients-the garlic through the red wine-in a large pan. Bring the wine to a boil, simmer for 10 minutes, and then let it cool a bit before combining with the ribs. (see notes)
- Place the ribs in a plastic storage bag. Carefully pour the marinade in with the ribs. Squeeze the air out, and seal the bags tightly. Place in the refrigerator for at least 6 hours, or overnight.
- Preheat oven to 275 convection / 300 degrees conventional. When you're getting ready to braise the ribs, remove the short ribs from the marinade, reserving the marinade. Scrape off large bits of marinade ingredients that may be sticking to the ribs. Find 3 garlic cloves and a sprig of rosemary from the marinade, and mince for later.
- Place a large bowl in the sink, and place a finely meshed sieve over the bowl. Pour the marinade through the
- Heat 1 tablespoon of olive oil in a large oven safe dutch oven. Add the onions, carrots, celery, and parsnip to one dutch oven or skillet; add the other half of the veggies to your second cooking vessel, or hold aside to do in 2 batch. Cook the veggies until they soften, about 10 minutes, stirring occasionally.
- Add the short ribs to the veggie mixture. Turn the meat over every few minutes to brown the meat on each site.
- Have the oven preheated to 275. Once the meat has browned in the dutch oven, add the broth, rosemary, minced garlic and 1.5 cups of reserved marinade. Bring to a boil, then cover and move from the stove top to the oven. Cook for at least 3 hours, until the meat is very tender. Check every hour or so to make sure you still have liquid in the dutch oven.
- Start this as you get within 30 minutes of finishing the beef slow cooking process. Heat a tablespoon of olive oil in a skillet on medium. Add the shallot, sauté until softened, about 5 minutes. Add the mushrooms, cook until they sweat, about 5 minutes.
- After the ribs have braised for 3 hours, remove the Dutch oven from the oven and place on the stove top. Remove the cover from the beef. You should have some excess liquid. Scoop a ladleful of the broth from the beef into the mushroom skillet. Cook the broth down until it is mostly absorbed. Remove the short ribs from the dutch oven, and place on a platter. Cut the meat off the bones-it should slide off very easily and some meat will have come off the bone during the cooking. Cut the beef into smaller bite sized pieces, and removed large pieces of excess fat.
- Put the chopped beef back into the cooking vessel, and stir it into the broth. Stir the mushrooms in with the beef. Simmer for 5 to 10 minutes to blend the flavors and reduce the sauce a bit. The beef can be served at this point, or kept warm on low heat until you are ready to serve.
- Serve the beef and mushrooms over buttered noodles or mashed potatoes. Scoop the beef and mushrooms out with slotted spoon, then scoop the desired amount of additional sauce to serve over the beef. And of course, serve it with a glass of red wine!
Nutrition Facts : ServingSize 1 scoop of beef, Calories 441 calories, Sugar 5.9 g, Sodium 601.9 mg, Fat 28.6 g, SaturatedFat 11.2 g, TransFat 1.5 g, Carbohydrate 16.1 g, Fiber 4.6 g, Protein 32.9 g, Cholesterol 117.9 mg
SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES
The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
- Preheat oven to 325 degrees F (165 degrees C).
- Season short ribs all over with salt and black pepper.
- 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.
- 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.
- 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.
- Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
- Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 6.3 g, Cholesterol 58.3 mg, Fat 29.9 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 11.6 g, Sodium 556.9 mg, Sugar 1.9 g
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
BRAISED SHORT RIBS
Steps:
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
BEEF SHORT RIBS WITH MUSHROOMS
Make and share this Beef Short Ribs With Mushrooms recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1740.8, Fat 158.1, SaturatedFat 64.6, Cholesterol 301.6, Sodium 1231.1, Carbohydrate 14.2, Fiber 2.2, Sugar 3.9, Protein 63.5
RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND MUSHROOMS
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.
Provided by Katherine & Ryan Harvey
Categories HarperCollins Beef Rib Dinner Kid-Friendly Soup/Stew Potato Carrot Mushroom One-Pot Meal Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
- Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
- To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
- Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
- Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
- Preheat the oven to 350°F.
- Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
- At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
- Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
- The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
More about "braised short ribs with mushrooms recipes"
BRAISED SHORT RIB MUSHROOM SAUCE WITH PAPPARDELLE
From girlgonegourmet.com
5/5 (13)Total Time 4 hrsCategory DinnerCalories 707 per serving
- Preheat oven to 350 degrees. Heat the olive oil in a large pot over medium heat. Brown the short ribs in the pot for about five minutes on each side. Remove them from the pan.
- Add the butter to the pot and once it’s melted add the mushrooms, onion, and garlic. Cook the vegetables for about ten minutes, stirring frequently. Add the salt, pepper, and sprinkle the flour over the top of the veggies. Stir to coat them in the flour and add the tomatoes, parsley, thyme, and tarragon. Add the wine and stir to combine. Place the short ribs back in the pot and add enough water to the pot so that they’re covered (I used 2 cups of water, but depending on your pot you may need a little more or less).
- Bring the pot to a boil. Turn the heat off and cover the pot with a lid slightly askew to allow steam to escape. Transfer the pot to the oven for two and a half to three hours, or until the short ribs shred easily with a fork.
- Remove the short ribs from the pot. Using a fine mesh strainer, strain the sauce into a large bowl removing all the vegetables from the pot. Press on the vegetables to extract as much liquid as possible before discarding. Pour the strained liquid back into the pot and bring it to a boil over high heat. Adjust the heat to medium to maintain a strong simmer for thirty minutes or until the sauce thickens enough to coat the back of a spoon. While the sauce reduces, cook the pasta according to package directions.
WHITE WINE BRAISED SHORT RIBS WITH BUTTERED MUSHROOM …
From halfbakedharvest.com
4.2/5 (388)Total Time 6 hrs 30 minsServings 6Calories 1108 per serving
- 1. Season the short ribs with salt and pepper. Heat a large oven safe skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 2. To the slow cooker, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours or high for 5-6 hours. Remove the garlic, thyme, and bay leaves. 3. Before serving, make the sauce. Melt the butter in a skillet set over medium high heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes. Add the sage and 1 tablespoon thyme, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.4. Add the remaining 1/2 cup wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 m
- 1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the instant pot.2. To the instant pot, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on high pressure for 40 minutes.3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.
- 1. Preheat the oven to 325 degrees F.2. Season the short ribs with salt and pepper. Heat a large oven safe pot over high heat, sear the ribs on both sides. Remove the ribs to a plate. Add the onions and cook 5 minutes or until the onions begin to caramelize. Add back the short ribs. Add the garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.3. Finish as directed above from step 3 on.
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
BRAISED SHORT RIBS RECIPE - FLAVORITE
From flavorite.net
BISTRO-STYLE BRAISED SHORT RIBS WITH MUSHROOMS
From recipes.instantpot.com
GORDON RAMSAY’S SLOW BRAISED BEEF SHORT RIBS WITH …
From realmealrevolution.com
MUSHROOM BRAISED SHORT RIBS RECIPE - LOS ANGELES TIMES
From latimes.com
SEARED SHORT RIBS WITH MUSHROOMS RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (48)Author Molly BazServings 4
- Pat short ribs dry with paper towels; season all over with kosher salt and pepper. Let sit at room temperature at least 10 minutes and up to 1 hour (go the full time if you can).
- Whisk hot cherry peppers, brine, honey, and 1 Tbsp. oil in a small bowl to combine; season vinaigrette with kosher salt.
- Heat a large heavy skillet over medium-high 5 minutes. Pat meat dry again and rub all over with 1 Tbsp. oil. Cook meat, turning occasionally, until deeply browned and crusty, 6–8 minutes. Transfer to a cutting board and let rest while you cook mushrooms.
- Wipe out skillet and return to medium-high heat. Add mushrooms and remaining 3 Tbsp. oil and toss well to coat. Sprinkle in 1 tsp. kosher salt, toss to incorporate, and cook, undisturbed, until mushrooms are golden brown and crisp underneath, about 5 minutes. Stir mushrooms and continue to cook until golden brown all over, about 5 minutes longer. Remove skillet from heat and add shallot, garlic, and dill; stir until shallot is softened, about 1 minute. Season with more kosher salt if needed.
BRAISED SHORT RIBS WITH WILD MUSHROOM FARROTTO RECIPE – RECIPE
From freeplant.net
BRAISED SHORT RIBS WITH PORCINI-PORT WINE SAUCE RECIPE
From dailyrecipes.net-freaks.com
BRAISED SHORT RIBS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PORK RIBS WITH BLACK GARLIC MISO GLAZE RECIPE
From foodandwine.com
WHOLE30 BRAISED BEEF SHORT RIBS WITH PORCINI MUSHROOM SAUCE
From whole30.com
DR PEPPER SHORT RIBS RECIPE | CDKITCHEN.COM
From cdkitchen.com
SIMPLE BRAISED SHORT RIBS | THE HUNGRY HUTCH
From thehungryhutch.com
BRAISED SHORT RIBS AND MUSHROOM SAUCE WITH PAPPARDELLE
From alyssaponticello.com
BRAISED BEEF SHORT RIBS – LUTONILOLA FOODS BLOG
From lutonilola.net
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
MUSHROOM BRAISED SHORT RIBS - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
BRAISED SHORT RIBS WITH SEARED SHRIMP AND GRITS RECIPE | ROBERT …
From zlate.gpt.net-freaks.com
BEEF SHORT RIBS WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
BRAISED SHORT RIBS — MELISSAS PRODUCE
From melissas.com
RECIPE: BRAISED MUSHROOM SHORT RIBS – KETO-MOJO
From keto-mojo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love