Mushroom Thyme Red Wine Braised Short Ribs

Braised in a delectable mushroom thyme (or rosemary) red wine sauce, just the thought of these tender fall-off-the-bone ribs gets my mouth watering. These take quite some time to make, so I recommend embarking on this culinary adventure on a weekend or a day off.

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Mushroom Thyme Red Wine Braised Short Ribs

By Julie Published: February 23, 2012

Yield: Pot-full (3-5 Servings)
Prep: 20 mins
Cook: 4 hrs 0 min
Ready In: 4 hrs 20 mins

Tender, red wine infused and baby bella mushroom smothered beef short ribs. How can you resist? NOTE: Make sure you get short ribs and not other types of ribs

Ingredients

3-4 lbs beef short ribs grass fed
2-3 tsp thyme fresh & minced (rosemary can be used instead)
2 tsp cracked pepper (be as liberal as you like with this)
2 tsp sea salt
2 tbsp butter grass fed
1 onion chopped
1/2 cup carrot chopped
1/2 cup celery chopped
2 sprigs thyme (rosemary can be used instead)
3 bay leaves
2 tbsp balsamic vinegar
4 cups red wine preferably real wine, not cooking wine
4 cups beef stock
6 oz baby bella mushrooms sliced (add as many shrooms as you want!)

Instructions

At least an hour before cooking, season the ribs with thyme, salt and pepper. Don't like thyme? Substitute in rosemary! I recommend using fresh herbs for their stronger flavor, but dried will do fine as well.
Preheat the oven to 325F (165C) and whip our your big Dutch oven. Don't have a Dutch oven? Do not despair! You can still make finger-lickin' good ribs, but you'll need a pot and a large casserole dish.
Stir in the balsamic vinegar and wine. Crank the heat up to high, letting the mixture boil until it is reduced by half. Personally, I recommend *never* cooking with "cooking wine". Buy the real thing - it makes a huge difference! Now, I'm not saying buy the most expensive bottle - we used a ~$7 bottle of local red wine.
Add the beef stock and bring it all back up to a boil.
Braise in the oven for 3-3.5 hours. Test with a fork to gauge tenderness. When the ribs realize resistance is futile, they're done!
After rib roasting and sauce thickening, put everything back together into the pot, stir it up to get it all nice and coated in sauce and serve.

Cuisine: American
Course: Entrée
Skill Level: Moderate

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Tony Godkin

I’m definitely making this.
Slowe

This recipe looks really great but it doesn’t say what to do with the vegetables or when to add the meat. Then in step 6 it says to put everything back together. Help!