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Red Wine-Braised Short Ribs with Mushrooms

Savory and tender, this delicious recipe for short ribs braised in a rich red wine sauce with full-bodied Cremini mushrooms and aromatic fresh herbs is perfect for an unforgettable dinner.
2
3 hr 30 min
TOTAL TIME
1090
CALORIES
$7.46
PER SERVING
Red Wine-Braised Short Ribs with Mushrooms
Ingredients
14 INGREDIENTS
4 SERVINGS
All-purpose Flour
1 tbsp all-purpose flour
Cabernet Sauvignon
1 1/2 cups cabernet sauvignon
Short Ribs
3 lbs short ribs
bone-in
Garlic
4 cloves garlic
minced
Canola Oil
2 tbsp canola oil
All-purpose Seasoning Blend
1 tbsp all-purpose seasoning blend
Yellow Onion
1 large yellow onion
chopped
Beef Broth
2 1/2 cups beef broth
unsalted
Kosher Salt
1/2 tsp kosher salt
Fresh Thyme
4 sprigs fresh thyme
Dried Bay Leaf
1 whole dried bay leaf
Cremini Mushrooms
16 oz cremini mushrooms
cleaned and halved
Black Pepper
1 1/2 tsp black pepper
Unsalted Butter
2 tbsp unsalted butter
Directions
13 STEPS
30 min
PREP TIME
3 hr
COOK TIME
3 hr 30 min
TOTAL TIME
1
Preheat the oven to 325°F.
2
Heat 2 tablespoons of canola oil in a Dutch oven over medium-high heat.
3
Pat the short ribs dry with a paper towel, then rub them with the all-purpose seasoning blend.
4
Sear the short ribs in the Dutch oven, being mindful not to overcrowd the pot. Sear for 3-4 minutes on the first side until browned and crusted, then turn and sear for 2-3 minutes more. Transfer the ribs to a plate and set aside.
5
Reduce the heat to medium-low and add the butter to the Dutch oven.
6
Sauté the chopped onions for 6-8 minutes until softened, then add the minced garlic and sauté for an additional 1-2 minutes.
7
Sprinkle the flour over the vegetables and stir until coated.
8
Slowly stream in the red wine while stirring.
9
Add the beef broth, black pepper, salt, fresh thyme, and bay leaf to the Dutch oven and stir to combine.
10
Return the seared short ribs to the pot and increase the heat to medium-high. Allow the mixture to come to a rapid simmer.
11
Add the halved Cremini mushrooms.
12
Cover the Dutch oven and transfer it to the preheated oven. Cook for 3 hours.
13
Remove from the oven, and if desired, skim off any unwanted fat or grease from the top. Serve the short ribs, mushrooms, and sauce over mashed potatoes or polenta, and enjoy.
Health Info
Macros
16g
CARBS
78g
FAT
66g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What is the best cooking method for beef short ribs?
How can I make my beef short ribs more flavorful?
My short ribs always turn out tough. What am I doing wrong?
Do I need to remove the silver skin from beef short ribs?
Why do I need to let the ribs rest after cooking?
Should I cover the ribs while cooking?
Can I cook the ribs in a crockpot or slow cooker?
How do I know when the ribs are done cooking?
What can I serve with beef short ribs?
Can I use boneless short ribs in this recipe?