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Dinner TBD

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

  • 2 lbs beef short ribs
  • 1-2 tbsp ghee
  • 1/2 onion (white or yellow, chopped)
  • 1-2 cloves garlic (chopped (or use 2 frozen cubes))
  • 1 package mushrooms (baby bella, chopped)
  • 1 jar Port wine braising sauce (Williams Sonoma)
  • flour (for dusting)
  • salt (season heavily)
  • pepper (season heavily)
  • green onion or parsley (to garnish)
  • braising pot with lid
  • 4 potatoes baking potatoes (and butter and/or milk or heavy cream: if serving with mashed potatoes)

Method

  1. 1

    Preheat oven to 350°F.

  2. 2

    Pat dry the short rib pieces, season heavily with salt, pepper, and dust with flour on both sides.

  3. 3

    Heat ghee in a braising pot over medium heat.

  4. 4

    Add short ribs to the pot to sear, do not overcrowd, and do not flip until they pull away easily.

  5. 5

    Sear both sides for 3–4 minutes, set aside the first batch, and sear any remaining pieces.

  6. 6

    Add chopped onion to the pan and cook until translucent, then add garlic.

  7. 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. 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. 9

    Prepare any other sides, such as mashed potatoes.

  10. 10

    Test the short ribs for tenderness and cook 20–30 more minutes if needed.

  11. 11

    Once finished, gently stir in the mushrooms and sprinkle with parsley or chopped green onion.