Braised Short Ribs

It’s Foodie Friday! Today we have a comforting, flavorful main course that is perfect for a chilly day. Beef short ribs with tomatoes and mushrooms form a flavor explosion when slowly oven braised. They don’t look like much but you won’t believe that sauce! Consider making this the day before to allow the flavors to mingle. The leftovers are even better!

Braised Short Ribs


3 pounds beef short ribs
olive oil
1 large onion, diced
3 cloves garlic, minced
3/4 pound mixed wild mushrooms (we used oyster and shiitakes)
1 (14.5 oz) can diced tomatoes
1 cup chicken or beef stock
1 Tbsp balsamic vinegar

Preheat oven to 325 degrees. Season ribs with salt and pepper on all sides. In a large dutch oven, heat a couple tablespoons of olive oil over medium heat until shimmering. Sear ribs until browned, turning with tongs to get all sides, about 10-12 minutes total. Remove ribs to a plate.

Add onion to pan and saute until softened, 3-4 mins. Add garlic and mushrooms and saute until mushrooms soften, another 3-4 minutes. Add tomatoes, chicken stock, and balsamic vinegar and bring to a boil. Turn off heat. Return ribs to the pan and cover. Place pan in preheated oven and cook for 2 to 2 1/2 hours until meat is fall off the bone tender.

Remove pan from oven and return to the stove top. Uncover and cook over medium heat until sauce thickens a bit, about 10 minutes. Let ribs rest 20 minutes or so before serving or for best flavor, make the day before and reheat the next day.


You might also like: Herb Stuffed Roasted Pork LoinButternut Quinoa Salad (perfect side dish)

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