Description
This Creamy Mushroom Herb–Braised Beef Short Ribs recipe offers a rich and comforting dish perfect for cozy nights. Tender beef ribs are seared to lock in flavor, then slowly braised in a creamy, herb-infused broth with mushrooms, garlic, and red wine. The result is a succulent, deeply flavorful meal that warms the soul.
Ingredients
Scale
Beef and Seasoning
- 4 pounds beef short ribs (Choose well-marbled cuts)
- 2 teaspoons salt (Essential for enhancing flavors)
- 1 teaspoon black pepper (Adds a hint of spice)
Vegetables and Aromatics
- 8 ounces mushrooms (Mix of cremini and shiitake, sliced)
- 4 cloves garlic (Minced)
- 1 medium onion (Chopped sweet or yellow)
Liquids and Herbs
- 2 tablespoons olive oil (Extra-virgin for sautéing)
- 4 cups beef broth (Base of the braising liquid)
- 1 cup heavy cream (For the creamy texture)
- 3 sprigs fresh herbs (Thyme, rosemary, freshly chopped)
- 1 cup red wine (Enhances depth of flavor)
- 2 leaves bay leaves (Adds subtle herbal note)
Instructions
- Season the beef short ribs: Generously sprinkle salt and black pepper all over the beef short ribs to enhance the flavor before cooking.
- Sear the short ribs: Heat olive oil in a large pot over medium-high heat. Add the seasoned short ribs and sear them until browned on all sides, which locks in juices and adds depth to the final dish. Remove ribs and set aside.
- Sauté aromatics: In the same pot, add minced garlic and chopped onion. Sauté until softened and fragrant, creating a flavorful base for the braise.
- Cook mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, adding umami complexity to the sauce.
- Deglaze with red wine: Pour in the red wine and scrape up any browned bits stuck to the pot’s bottom to incorporate all those rich flavors. Bring the mixture to a simmer.
- Add braising liquid and herbs: Stir in the beef broth, heavy cream, and bay leaves. Return the short ribs to the pot, ensuring they are fully submerged in the liquid.
- Braise the ribs: Cover the pot and reduce heat to low. Let the ribs braise gently for 2.5 to 3 hours until they become tender and the flavors meld beautifully.
- Finish with fresh herbs: About 10 minutes before serving, stir in the freshly chopped herbs for a bright, fresh note that complements the creamy, savory sauce.
Notes
- Use well-marbled short ribs for the best flavor and tenderness.
- Searing the ribs is essential to develop a rich, complex flavor in the braising liquid.
- You can substitute heavy cream with half-and-half for a lighter dish, but the sauce will be less creamy.
- Make sure to keep the ribs submerged during braising to ensure even cooking and flavor infusion.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
