Braised Short Ribs with Caramelized Mushrooms
Braised Short Ribs with Caramelized Mushrooms and Buttery Mashed Potatoes. The holiday season is all about fancy comfort food. These slow-cooked short ribs topped with herby caramelized mushrooms on a bed of creamy buttery mashed potatoes definitely have that cozy but fancy and festive feeling. And honestly, what’s not to love about a super simple slow cooker recipe around the holidays?!
It’s Tuesday and we needed some comfort food, but its the holidays so make it festive and fancy. Slow-cooked short ribs are the perfect answer. They are simple and easy to make but the caramelized herby mushrooms and buttery mashed potatoes give this dish the little bit of fancy spark it needs.
We used a mix of wild mushrooms, caramelized them in butter and rosemary. Caramelizing them is definitely the way to go. They get a little crispy which is the perfect combination with the creamy potatoes.
Our short rib recipe is one of our classics. We have been using this recipe for years and it never fails us! So bring on the cozy yet fancy comfort foods. Because after all, ‘tis the season!
Ingredients:
4 long boneless short ribs; cut in half
1 tablespoon olive oil
Steak seasoning
1 yellow onion; chopped
3 tablespoons Hoisin sauce
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon sesame oil
one 14.5 ounce can of beef broth
1 tablespoon flour
1 pound mixed mushrooms
2 tablespoons rosemary
1/4 cup butter
salt and pepper
Directions:
Heat olive oil in a skillet and sprinkle short ribs with steak seasoning. Add the short ribs to the skillet and brown them on all sides.
Transfer to slow cooker. Add the chopped onion and all other ingredients in order. Cover and cook on low for 6 hours
Towards the end of cooking, skim the fat off the top. Remove most of the onions with a slotted spoon. Save 1 tablespoon of the fat and mix it with 1 tablespoon of flour. Whisk this mixture into the gravy in the slow cooker. Increase the heat to high and cook for another hour
Meanwhile, melt the butter in a large skillet with the rosemary. Add the mushrooms. Sprinkle with salt and pepper. Cook undisturbed until caramelized. Approximately 5 minutes. Stir and caramelize the other side of the mushrooms for another 3 - 5 minutes.
Serve the short ribs with the caramelized mushrooms and mashed potatoes.
