Braised Short Ribs
Beef short ribs braised in a port wine sauce with onions, garlic and mushrooms, served with mashed potatoes.
- Cook
- 90 min
Ingredients
Method
- 1
Preheat oven to 350°F.
- 2
Pat dry the short rib pieces, season heavily with salt, pepper, and dust with flour on both sides.
- 3
Heat ghee in a braising pot over medium heat.
- 4
Add short ribs to the pot to sear, do not overcrowd, and do not flip until they pull away easily.
- 5
Sear both sides for 3–4 minutes, set aside the first batch, and sear any remaining pieces.
- 6
Add chopped onion to the pan and cook until translucent, then add garlic.
- 7
Add the seared short ribs back to the pan, cover with Port wine braising sauce, and place in the oven at 350°F for 90 minutes.
- 8
Meanwhile, about 30 minutes, heat the mushrooms in a separate pan, seasoning only once they're hot. Set aside until ribs are done.
- 9
Prepare any other sides, such as mashed potatoes.
- 10
Test the short ribs for tenderness and cook 20–30 more minutes if needed.
- 11
Once finished, gently stir in the mushrooms and sprinkle with parsley or chopped green onion.
Keep cooking
