Braised Short Ribs with Porcini, Tomatoes, and Onions

Name: Braised Short Ribs with Porcini, Tomatoes, and Onions
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups Beef Broth; 2.5 lb Beef Short Ribs; 1 pinch Cayenne Pepper; 1 whole Dried Bay Leaves; 0.5 cup Dried Porcini Mushroom; 1 tsp Dried Rosemary; 2 cloves Minced Garlic; 1 whole Onion; 0.5 tsp Salt; 1 whole Salt & Pepper; 1 cup Tomato Sauce; 2 tbsp Vegetable Oil; 0.5 cup Water

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Halal 🕌Comfort-Food

Braised Short Ribs with Porcini, Tomatoes, and Onions features succulent beef that turns fork-tender in a deep, mushroom-forward sauce brightened by tomato. Earthy porcini and rosemary add aromatic depth, while a hint of cayenne keeps the richness lively. Serve for a cozy weekend dinner over creamy polenta or mashed potatoes.

Prep15 mins
Cook2 hrs 15 mins
Serves8
DifficultyMedium

1

Soak mushrooms in water in a bowl until rehydrated, about 30 minutes. Drain and save the liquid; dice the mushrooms.
2

Preheat the oven to 325 degrees F (165 degrees C).
3

Season the short ribs all over with salt and black pepper.
4

Heat vegetable oil in a large skillet over medium-high heat. Add the short ribs and cook until browned on all sides, 7 to 12 minutes. Move the ribs to a Dutch oven.
5

In the same skillet, cook the onion with a pinch of salt until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms.
6

Add the reserved mushroom liquid to the skillet; bring to a boil while scraping the browned bits from the bottom with a wooden spoon. Stir in beef broth, tomato sauce, rosemary, ½ teaspoon salt, cayenne pepper, and bay leaf.
7

Pour the beef broth mixture over the short ribs. Cover the Dutch oven with a lid.
8

Cook in the preheated oven until the short ribs are fork-tender, about 2 hours.