Braised Short Ribs with Mushrooms

This braised short ribs recipe with red wine and mushrooms transforms tough, flavorful beef into tender, melt-in-your-mouth perfection. It’s a satisfying dish perfect for cozy dinners or special occasions when you want a rich, comforting meal. The slow braise develops deep flavors that pair beautifully with creamy sides like polenta or mashed potatoes.

I first tried this recipe on a chilly weekend and was amazed at how the kitchen filled with amazing aromas. Now it’s a go-to whenever I want to impress guests without fussing over the stove.

Ingredients

• Five pounds of bone-in beef short ribs: these provide the best amount of meat and flavor look for ribs with a good amount of marbling for tenderness
• Kosher salt and freshly ground black pepper: essential for seasoning the meat and balancing the rich flavors
• Three tablespoons olive oil: helps with browning the ribs and sautéing vegetables
• One large yellow onion, diced: adds a sweet, savory base flavor
• Three large carrots, peeled and diced: brings natural sweetness and texture
• Two stalks celery, chopped: adds earthiness and depth
• Four cloves garlic, minced: essential aromatic that builds flavor complexity
• Small handful of fresh thyme: use fresh for the best fragrance and flavor
• Two sprigs fresh rosemary: these give a piney, herbal note
• Two bay leaves: contribute subtle bitterness and fragrance
• Three tablespoons tomato paste: deepens the sauce and adds umami
• Two cups dry red wine such as Cabernet Sauvignon or Pinot Noir: wine tenderizes the meat and enriches the sauce
• One tablespoon Worcestershire sauce: boosts savory depth
• Three cups low-sodium beef stock or more as needed: keeps the ribs moist and adds meaty flavor
• Eight ounces cremini mushrooms, halved or quartered if large: earthy and meaty mushrooms complement the ribs well
• Fresh parsley, roughly chopped for garnish: adds freshness and color at the end

Instructions

Sear the Ribs:

Heat the oven to 325 degrees Fahrenheit. Pat the short ribs dry with paper towels to remove moisture, then season generously with kosher salt and freshly ground black pepper. In a large Dutch oven over medium-high heat, warm three tablespoons olive oil until shimmering. Add ribs and brown on all sides, about ten to twelve minutes total. This step locks in flavor and builds a rich base. Remove the ribs and set aside on a plate.

Sauté the Vegetables:

In the same pot, add the diced yellow onion, chopped celery, and diced carrots. Cook over medium heat, stirring occasionally, until the onions start to soften, about five to six minutes. This step builds the aromatic foundation for the braise.

Add Garlic and Herbs:

Stir in minced garlic, fresh thyme, rosemary sprigs, and bay leaves. Cook together for about one minute, allowing the flavors to release and blend without burning the garlic.

Incorporate Tomato Paste:

Add the tomato paste and stir well to coat the vegetables. Cook for one to two minutes until the tomato paste darkens slightly. This step intensifies the sauce’s umami flavor.

Deglaze with Wine and Worcestershire Sauce:

Pour in the two cups of dry red wine and one tablespoon Worcestershire sauce. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot. Let the liquid simmer and reduce by half, which should take eight to ten minutes. This concentrates the flavors and thins the sauce before adding stock.

Add Stock and Return Ribs:

Pour in the beef stock and return the ribs along with any juices that have accumulated. The liquid should come up at least halfway on the ribs add more stock if necessary. Bring to a gentle simmer on the stove.

Oven Braising:

Cover the pot with its lid and transfer it to the preheated oven. Let the ribs cook for two and a half to three hours, depending on the size of the ribs, until the meat is fork-tender and starting to fall off the bone.

Sauté Mushrooms:

About thirty minutes before the ribs finish cooking, heat a little olive oil in a skillet over medium heat. Add cremini mushrooms seasoned with salt and pepper. Cook, stirring occasionally, until golden and most moisture has evaporated, around eight to ten minutes. Stir the mushrooms into the Dutch oven with the ribs.

Finish the Sauce:

Remove herb stems and bay leaves from the pot. If desired, skim off any excess fat from the sauce. For a thicker sauce, remove the meat and vegetables and simmer the sauce uncovered on the stovetop for five to ten minutes, then return everything to the pot.

Serving:

Serve these luscious short ribs hot over creamy polenta, roasted garlic mashed potatoes, buttered noodles, or creamy parmesan garlic orzo for a gourmet, hearty meal.

One of my favorite moments with this dish was making it for a family gathering. Seeing everyone savor falls-apart meat with a rich sauce made all the effort worthwhile. I especially love the fresh thyme and rosemary that fill the kitchen with their fragrant, comforting aroma.

Storage Tips

Store any leftover braised short ribs in an airtight container in the refrigerator for up to four days. When reheating, do so gently on the stovetop or in an oven set to a low temperature to preserve moisture. This dish also freezes well for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you do not have cremini mushrooms you can use white button mushrooms or shiitake mushrooms for a deeper umami flavor. For red wine, a dry Burgundy or Merlot can be a good alternative. If Worcestershire sauce is unavailable, a splash of soy sauce can add similar savory notes.

Serving Suggestions

This dish pairs wonderfully with creamy or buttery sides such as mashed potatoes, polenta, or risotto. Roasted vegetables or a salad with tangy vinaigrette provide a fresh contrast. Garnish with chopped parsley or a sprinkle of parmesan for extra brightness.

This recipe combines rich flavors and tender meat to create an unforgettable meal perfect for any occasion.

FAQs about Recipes

→ What type of wine is best for braising these ribs?

Dry red wines such as Cabernet Sauvignon or Pinot Noir work best, adding rich and balanced flavors without overpowering the meat.

→ Can I use boneless short ribs instead?

Yes, boneless short ribs will work, but bone-in ribs often add more depth to the braising liquid and flavor.

→ How do I know when the ribs are done braising?

The ribs are done when they are fork-tender and the meat easily separates from the bone, usually after 2.5 to 3 hours in the oven.

→ Why are mushrooms added near the end?

Sautéing mushrooms separately concentrates their flavor and prevents them from becoming mushy during the long braise.

→ Can I prepare this dish ahead of time?

Absolutely, flavors often improve after resting overnight. Reheat gently before serving to maintain tenderness.