Savory Braised Beef Short Ribs with Garlic Mushrooms
Indulge in the rich and comforting flavors of Savory Braised Beef Short Ribs with Garlic Mushrooms. This hearty dish features succulent short ribs braised to perfection, surrounded by tender mushrooms and aromatic garlic. Perfect for family gatherings or a cozy dinner, each bite melts in your mouth and is bursting with umami goodness. Serve it over creamy mashed potatoes or alongside crusty bread to soak up the delicious sauce. Whether you’re an experienced chef or a beginner in the kitchen, this recipe will impress your loved ones with its depth of flavor and satisfying elements.
N/A
Servings
500
Calories
10
Ingredients
Ingredients
flour
1/4 cup (for dredging)
kosher salt
1 teaspoon (plus more to taste)
fresh ground black pepper
1/2 teaspoon (plus more to taste)
meaty beef short ribs
3 1/2 lbs (cut flanken style)
olive oil
4 tablespoons (divided)
large onion
1 (diced)
garlic cloves
3 (minced)
good-quality beef stock
2 cups
button mushrooms
1 lb (trimmed and thinly sliced)
fresh flat-leaf parsley
6 sprigs (chopped)
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
2
In a shallow dish, mix together the flour, kosher salt, and black pepper.
3
Dredge the beef short ribs in the flour mixture, coating them evenly.
4
In a large Dutch oven, heat half of the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are golden brown, approximately 3 to 4 minutes per side. Remove the ribs from the pot and set aside.
5
Add the diced onion and minced garlic to the same pot. Sauté them for about 2 minutes or until they are brown and fragrant.
6
Pour in the beef stock, making sure to scrape up any browned bits from the bottom of the pot. Return the seared short ribs to the pot.
7
Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the beef is fork-tender.
8
In the last 15 minutes of cooking, heat the remaining olive oil in a heavy skillet over medium heat. Add the sliced mushrooms and sauté them for 6 to 8 minutes, or until they are golden brown. Toss in the chopped parsley and season with additional salt and pepper to taste.
9
Once the short ribs are finished cooking, carefully remove them from the pot and place them on serving plates. Place the Dutch oven over high heat and bring the cooking liquid to a boil, reducing it slightly until it thickens.
10
Serve the ribs drizzled with the reduced cooking liquid and topped with the sautéed mushrooms.
Nutrition Information
35g
Fat
12.5g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary meat used in this recipe?
The primary meat used is 3.5 lbs of meaty beef short ribs, cut flanken style.
What temperature should the oven be set to?
The oven should be preheated to 325 degrees Fahrenheit (160 degrees Celsius).
How long does the braising process take?
The short ribs should be braised in the oven for about 2.5 to 3 hours.
What type of mushrooms are required for this dish?
The recipe calls for 1 lb of button mushrooms, trimmed and thinly sliced.
How do you prepare the ribs before searing them?
The ribs should be dredged in a mixture of flour, kosher salt, and black pepper.
What should the ribs be seared in?
The ribs are seared in half of the 4 tablespoons of olive oil in a large Dutch oven.
How long should each side of the short ribs be seared?
Each side should be seared for approximately 3 to 4 minutes until golden brown.
What aromatics are sautéed after the meat is removed?
One diced large onion and three minced garlic cloves are sautéed until fragrant.
What liquid is used for braising the beef?
Two cups of good-quality beef stock are used as the braising liquid.
When are the mushrooms prepared?
The mushrooms are sautéed in a heavy skillet during the last 15 minutes of the beef's cooking time.
What is used to garnish the dish?
The dish is garnished with chopped fresh flat-leaf parsley.
How do you thicken the sauce after braising?
After removing the ribs, the Dutch oven is placed over high heat to boil and reduce the cooking liquid slightly.
What are the suggested side dishes for this meal?
It is recommended to serve the ribs over creamy mashed potatoes or with crusty bread.
How many calories are in a serving?
Each serving contains approximately 500 calories.
What is the protein content of this recipe?
This recipe provides 37.5g of protein per serving.
How much fat is in one serving?
There are 35g of fat per serving.
What is the carbohydrate count for this dish?
The dish contains 12.5g of carbohydrates per serving.
How much olive oil is used in total?
A total of 4 tablespoons of olive oil is used, divided between searing and sautéing.
How many garlic cloves are needed?
The recipe requires 3 minced garlic cloves.
What is the weight of the beef short ribs?
The recipe requires 3 1/2 lbs of beef short ribs.
Is the pot covered during the braising process?
Yes, the Dutch oven should be covered with a lid before being placed in the oven.
How do you know when the short ribs are finished?
The short ribs are finished when they are fork-tender.
What is the first step in the instructions?
The first step is to preheat your oven to 325 degrees Fahrenheit.
What is the purpose of the flour?
The flour is mixed with salt and pepper and used for dredging the beef short ribs.
How many ingredients are in this recipe?
There are 10 main ingredients listed in the recipe.
How long should the mushrooms be sautéed?
The mushrooms should be sautéed for 6 to 8 minutes until they are golden brown.
What type of salt is recommended?
The recipe specifically calls for kosher salt.
What should be done with the browned bits at the bottom of the pot?
The beef stock should be used to scrape up any browned bits from the bottom of the pot for extra flavor.
Who is this recipe suitable for?
This recipe is suitable for both experienced chefs and beginners in the kitchen.
What kind of pepper should be used?
The recipe calls for 1/2 teaspoon of fresh ground black pepper.