Short Ribs with Porcini Mushrooms


As soon as a chill is in the air, I'm ready for anything braised. So I headed to the market and picked up some short ribs. After browning them well, I nestled them in a delicious liquid made up of a mixture of vegetables, wine, and dried porcini mushrooms. After a couple of hours in a low oven, I added sauteed mushrooms and had an incredibly flavored meal. The combination of two kinds of mushrooms and the meat is a match made in heaven. Serve with crusty bread, polenta, or mashed potatoes, and this is a meal fit for any special occasion.


Ingredients for Short Ribs with Porcini Mushrooms:


5 pounds short ribs

grapeseed oil

1 ounce dried porcini mushrooms + 1 1/2 cups of hot water

2 onions, diced

2 carrots, peeled and diced

1 fennel bulb, halved, cored and diced

6 cloves garlic, minced

2 sprigs rosemary

2 1/2 cups beef broth

1 1/4 cups red wine

24 ounces mixed mushrooms, stems discarded and caps sliced

kosher salt

black pepper


Time-Saving Tip: The short ribs can be prepared a day in advance and refrigerated. Remove from the refrigerator an hour before heated and heat in a 325- degree oven. Once heated fold in the sauteed mushrooms. The mushrooms can also be sauteed a day in advance and refrigerated separately.


Let's see what we need.

We're ready to cook.


Place the dried mushrooms in a small bowl and add the hot water. Let sit for 30 minutes until hydrated. Carefully strain the liquid making sure not to get any sediment mixed with the mushrooms. Chop the porcinis and set aside; save the liquid to make vegetable soup.


Dry ribs well and toss with 1 1/2 teaspoons salt and 3/4 teaspoons black pepper. Add 3 tablespoons of grapeseed oil to a large pot and brown well on all sides. You might have to do this in batches. Transfer the meat to a plate.


In the same pot, add two tablespoons of oil, carrots, onions, and fennel; season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Saute the vegetables until softened but not browned. Sauteeing the vegetables will take about 10 minutes. Stir in the garlic and rosemary until fragrant; add the dried mushrooms.



Pour the wine into the mixture and simmer for 3-4 minutes; add the broth.


Return the ribs to the pot and nestle in the broth and cover the pot. Transfer to preheated 325-degree oven. Braise until the meat is tender, turning the ribs after an hour. The ribs should be tender in about two hours but start checking at 1 1/2 hours.

While the meat is braising saute the mushrooms. Season them with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper and cook them in 1 tablespoon of oil over high heat until the liquid has evaporated. Cooking the mushrooms will only take a couple of minutes. Once the ribs are fork-tender, either cool and refrigerate the ribs and mushrooms separately overnight or add the sauteed mushrooms and serve.


It's ready! Short Ribs with Porcini Mushrooms is a deliciously, comforting meal. It has so many layers of flavors, and each bite is a burst of aromatics and earthy flavors. This dish is the perfect dish for entertaining since it's great when made in advance. Actually, like most braises, it is better the next day.


Enjoy!

Short Ribs with Porcini Mushrooms:

main dish

  • 5 pounds short ribs

  • grapeseed oil

  • 1 ounce dried porcini mushrooms + 1 1/2 cups of hot water

  • 2 onions, diced

  • 2 carrots, peeled and diced

  • 1 fennel bulb, halved, cored and diced

  • 6 cloves garlic, minced

  • 2 sprigs rosemary

  • 2 1/2 cups beef broth

  • 1 1/4 cups red wine

  • 24 ounces mix mushrooms, stems discarded and caps sliced

  • kosher salt

  • black pepper

  • Place the dried mushrooms in a small bowl and add the hot water. Let sit for 30 minutes until hydrated. Carefully strain the liquid making sure not to get any sediment mixed with the mushrooms. Chop the porcinis and set aside; save the liquid to make vegetable soup.

  • Dry ribs well and toss with 1 1/2 teaspoons salt and 3/4 teaspoons black pepper. Add 3 tablespoons of grapeseed oil to a large pot and brown well on all sides. You might have to do this in batches. Transfer the meat to a plate.

  • In the same pot, add two tablespoons of oil, carrots, onions, and fennel; season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Saute the vegetables until softened but not browned. Sauteeing the vegetables will take about 10 minutes. Stir in the garlic and rosemary until fragrant; add the dried mushrooms.

  • Pour the wine into the mixture and simmer for 3-4 minutes; add the broth.

  • Return the ribs to the pot and nestle in the broth and cover the pot. Transfer to preheated 325-degree oven. Braise until the meat is tender, turning the ribs after an hour. The ribs should be tender in about two hours but start checking at 1 1/2 hours. Once cooked, either cool and refrigerate or add the sauteed mushrooms and serve.

  • Time-Saving Tip: The short ribs can be prepared a day in advance and refrigerated. Remove from the refrigerator an hour before heated and heat in a 325- degree oven. Once heated fold in the sauteed mushrooms. The mushrooms can also be sauteed a day in advance and refrigerated separately.


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