Mushroom Thyme Red Wine Braised Short Ribs
By February 23, 2012Published:
- 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
- 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!)
- 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.
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