Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Braised Short Ribs with Mushrooms and Tomatoes

4.9
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
135 min
TOTAL TIME
180 min
SERVINGS
8 servings
Dinner
Braised Short Ribs with Mushrooms and Tomatoes
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 pinch cayenne pepper
  • 1 bay leaf
Instructions
1
Combine the rehydrated mushrooms with water in a bowl, allowing them to soften for approximately 30 minutes. Discard the liquid and chop the mushrooms into smaller pieces.
2
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
3
Sprinkle salt and black pepper evenly over the short ribs, ensuring they are well-seasoned.
4
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Sear the short ribs until they are nicely browned on all sides, taking around 7 to 12 minutes. Transfer the ribs to a Dutch oven.
5
Return the skillet to heat and sauté the onion until it is tender, about 3 minutes. Add a pinch of salt and sauté the garlic for an additional minute, allowing its fragrance to fill the air. Stir in the rehydrated mushrooms into the onion mixture.
6
Pour the reserved mushroom liquid from earlier into the skillet and bring it to a boil, scraping any browned bits from the bottom of the pan using a wooden spoon. Combine beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into the onion mixture.
7
Pour this tomato-based mixture over the short ribs in the Dutch oven, covering it with a lid to trap the flavors.
8
Transfer the Dutch oven to the preheated oven and cook until the short ribs are tender enough to be pierced with a fork, approximately 2 hours.