Short Ribs with Mushrooms and Spring Vegetables

Short Ribs with Mushroom and Spring Vegetables

Short Ribs with Mushroom and Spring Vegetables | Photo Courtesy of Kurman Communications (flickr)

Oh, my dear Heavenly Father how I do love Beef Short Ribs. If you do a simple search on the website, you will find a growing list of impressive recipes. Short ribs are one of my very favorite dinner party meals. Why? They require such little effort, I find they are inexpensive and like most things I make it is really hard to screw this up.

Braising, can really do no wrong in my book. I believe that braising transforms basic cuts of meats (Pork Shoulders, Beef Chuck Roasts, Lamb Shanks) to magnificent! I regularly use cheep cuts of meat to feed my family. It’s just a few dollars per pound – so it is cost effective and I end up with a crowd pleasing yet cost effective meal.

This recipe adds amazing flavors to Beef Short Ribs. This requires a marinade in red wine overnight, so plan accordingly.

Short Ribs with Mushrooms and Spring Vegetables
Serves 4
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Total Time
4 hr 15 min
Total Time
4 hr 15 min
  1. 1 750-milliliter bottle of dry red wine
  2. 1 medium leek, white and pail green parts only coarsely chopped & washed
  3. 1 small onion, coarsely chopped
  4. 2 carrots, coarsely chopped
  5. 3 garlic cloves, smashed
  6. 10 parsley springs
  7. 2 thyme springs
  8. 2 bay leaves
  9. 8 beef short ribs on the bone (about 1/2 pound each)
  10. 2 tablespoons vegetable oil
  11. kosher salt and fresh ground black pepper
  12. 2 cups chicken stock
  13. 2 cups beef stock
Sauce and Vegetables
  1. 2 tablespoons vegetable oil
  2. 1/2 pound shiitake mushrooms caps, sliced 1/4 inch thick
  3. kosher salt and fresh ground black pepper
  4. 2 large shallots, sliced thinly
  5. 2 teaspoons thyme leaves
  6. 1 garlic clove, minced
  7. 1/2 cup dry red wine
  8. 2 tablespoons chopped flat-leaf parsley (plus more for garnish)
  9. 20 red pearl onions
  10. 4 medium turnips, cut into wedges
  11. 2 medium carrots, cut into 2" sticks
  12. 12 fingerling potatoes, scrubbed
  1. In a large mixing bow, combine the wine, leeks, onion, carrot, garlic, parsley, thyme and bay leaves. Place the short ribs in a zip lock type gallon bag and pour the marinade over the ribs and seal the bags, transfer them to a baking sheet and place in the refrigerator overnight.
  2. Preheat your oven to 300 degrees F. Remove the short ribs from the marinade and use paper towels to pat them dry. Use a slotted spoon to remove the marinade vegetables from the marinade.
  3. In a large skillet, place the vegetable and heat it to a slight smoke. Season the short ribs with kosher salt and pepper and dust with some flour. Shake the excess flour off. Add 1/2 of the ribs to the skillet to cook over a medium-high heat. Allow to brown on all sides until they are slightly crusty. This takes about 3 minutes per side. Transfer the ribs into a large roasting pan.
  4. Add the vegetables to the skillet and allow them to cook over a medium-high heat until they start to brown, about 4 minutes. Transfer these cooked vegetables to the ribs roasting pan. Add the marinade to the skillet and allow it to come to a full boil, skim the surface. Add the chicken and beef stock and return it to a boil, scrape the bottom of the pan to release any browned bits from the bottom of the pan. Pour this liquid over the ribs. Cover the roasting pan with aluminum-foil and braise the ribs in the oven for 3 hours, or until the meat is very tender.
  5. Remove the ribs from the oven and the roasting pan. Strain the braising liquid and skim off the fat. Discard the vegetables.
  6. In a medium pan, heat oil. Add the mushrooms and season these with kosher salt and pepper. Cover and cook over a medium heat for a few minutes. Allow to brown; about 5 minutes. Then, add the shallots and thyme and cook until the shallots have softened slightly. Add the garlic and cook until you just smell the fragrance of the garlic; about 1 more minute. Add the wine and boil on a high heat until it has reduced to 3 tablespoons. Add your skimmed braising liquid and boil over a medium-high heat for 5 minutes. Season the sauce with kosher salt and pepper. Stir in 2 tablespoons of parsley.
  7. Preheat the oven to 350 degrees F. In a large saucepan of boiling salted water, cook the veggies separate until they become tender. Trim and peal the onions and slice the potatoes lengthwise.
  8. Remove the bones from the ribs and return the meat to the roasting pan. Add the cooked vegetables and pour the sauce over the top. Cover with aluminum-foil and allow to bake 15 minutes, until it is heated through. Serve the stew into shallow bowls, and garnish with parsley.
  1. The braised short ribs can be refrigerated in the braising liquid with the mushrooms for up to 3 days.
  2. I like to take the vegetables and turn them into a potato-turnip mash and place the short rib on top of the mash (as pictured) and then coat the rib with the cooked sauce.
Adapted from Rory Herrmann
Adapted from Rory Herrmann
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