Red Wine Braised Short Ribs with Herby Mushrooms
Red Wine Braised Short Ribs with Herby Mushrooms. Another dreary day of weather, another cozy fall dinner. This is the perfect chilly weather comfort dish. The short ribs fall right off the bone and pair perfectly with the herby mushrooms and wine sauce. Plate them on top of creamy mashed potatoes and drizzle with all that sauce. this is a melt in your mouth, warm your bones mid october dish that you definitely need in your life !!
Fall is all about those comfy, cozy, warm up your bones kind of dinners. Especially when it’s been cloudy, rainy, dreary weather for the past couple of days. I am super ready for some fall sunshine after the last couple of days we have had here. But in the meantime, you can find me with these cozy dinners and a big glass of wine to make the weather seem less depressing.
Tonight’s cozy dinner of choice was short ribs. Since my brother is home from college for his fall break, he is getting all the picks for dinner this week…can you tell?? I think you guys know by now my picks largely consist of seafood and veggies. But tonight is all about this hearty dish that, while it is not my top choice, it is definitely perfect for fall or winter weather. And it is of course, still delicious.
The ribs are fall off the bone, melt in your mouth, super saucy deliciousness. With herby mushrooms and mashed potatoes?! Have you ever seen a more comforting dish?! You can totally get creative with the veggies you use. And you can also get creative with what you plate these on. Mashed potatoes are a classic. But I personally love a good mashed cauliflower. Polenta is also a highly recommend option in my book.
So happy Tuesday guys !! We are slowly but surely getting through this week, and I cannot wait to get the weekend started…but what else is new ;)) !!
Ingredients
4 - 5 bone-in short ribs (4 - 5 pounds total)
salt and pepper
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
1 onion; chopped
2 carrots; chopped
2 celery stalks; chopped
2 garlic cloves; chopped
2 bay leaves
2 cups red wine
1/2 cup sherry wine
4 cups beef broth
1 bunch fresh parsley
1/4 cup butter
1 pound mixed mushrooms
2 tablespoons rosemary
Directions
Sprinkle the short ribs with salt, pepper, and thyme leaves. Heat the olive oil in a skillet or insert of a slow cooker. Brown the short ribs on all sides until caramelized for about 3 - 4 minutes per side. Remove the short ribs and drain the fat from the skillet, leaving 2 tablespoons.
Return to medium-low heat. Add the onions, carrots, celery, garlic, and bay leaves. Sauté until vegetables are tender for about 5 minutes. Add the red wine and sherry wine. Bring to a simmer and let reduce for about 5 - 6 minutes. Add the beef broth and the short ribs.
Transfer to the slow cooker and top with parsley. Cover and cook on high heat for about 4 hours. Transfer the ribs to a serving plate and skim the fat off the top of the sauce. Strain the sauce into a pan and discard the vegetables. Pour the sauce back into the slow cooker with the ribs and cook for an additional 30 minutes.
Meanwhile, cook the mushrooms. In a large skillet, melt the butter. Add the mushrooms and rosemary. Cook undisturbed for about 10 minutes or until mushrooms are caramelized. Sprinkle with salt and pepper and stir.
Serve short ribs over mashed potatoes, drizzled with sauce, and topped with mushrooms.
