Description
Tender oven-braised beef short ribs cooked slowly with mushrooms, vegetables, and herbs in a rich brown gravy.
Ingredients
Scale
- 3 pounds boneless beef short ribs
- Kosher salt and black pepper, to taste
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 2 shallots, cut into wedges
- 12 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth, divided
- 4 to 5 sprigs fresh thyme
Instructions
- Preheat oven to 350°F and season beef with salt and pepper. Lightly coat with flour.
- Heat butter and olive oil in a Dutch oven and brown beef on all sides. Remove and set aside.
- Cook carrots, celery, and shallots until softened. Add mushrooms and cook until browned.
- Stir in garlic, tomato paste, brown sugar, and Worcestershire sauce.
- Add 3 1/2 cups beef broth and scrape the pot.
- Return beef and thyme to pot. Cover and braise in oven for 2 to 2 1/2 hours.
- Remove beef, add remaining broth, and simmer sauce until thickened.
- Serve beef topped with mushroom brown gravy.
Notes
- Prep Time: 15 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg