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Short Ribs Braised with Mushrooms and Tomatoes Tasty Recipes

Looking for recipes Short Ribs Braised with Mushrooms and Tomatoes, our own site provides recipes Short Ribs Braised with Mushrooms and Tomatoes that an individual need Listed here are the tested recipes Short Ribs Braised with Mushrooms and Tomatoes of which you need

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."

Ingredients :

  • 1/2 cup dried porcini mushrooms
  • 1/2 cup water
  • 2 1/2 pounds beef short ribs
  • salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 bay leaf

Instructions :

Prep : 15M Cook : 8M Ready in : 3H
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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