Oven-Roasted Red Wine Mushroom Beef Short Ribs

• 4 beef short ribs
• 2 cups cremini mushrooms, sliced
• 1 cup red wine
• 1 cup beef broth
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt to taste
• Black pepper to taste
• 2 tbsp all-purpose flour

Steps

1. 1 Preheat oven to 325°F.
2. 2 Season short ribs with salt and pepper.
3. 3 Heat olive oil in an oven-safe pot over medium-high heat.
4. 4 Sear short ribs until browned on all sides, then remove and set aside.
5. 5 In the same pot, sauté onions, carrots, and celery until softened.
6. 6 Add garlic, tomato paste, thyme, and rosemary, cooking for 1 minute.
7. 7 Stir in mushrooms, red wine, and beef broth, scraping up any browned bits.
8. 8 Return short ribs to the pot, sprinkle flour over the top, and stir gently.
9. 9 Cover and transfer to the oven, roasting for 3 hours.
10. 10 Remove from oven and let rest for 10 minutes before serving.

Nutrition

Tips

• For deeper flavor, use a bold red wine like Cabernet Sauvignon.
• Check seasoning after the ribs have roasted and adjust if necessary.
• Serve with a side of creamy mashed potatoes to soak up the sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish in a 325°F oven.

Serving Suggestions

• Pair with creamy mashed potatoes.
• Serve alongside roasted root vegetables.

FAQ