Wild Prime Beef Mushrooms Short, Ribs Recipe

Prep the ribs

Pat the short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Let sit at room temperature for 20 minutes while you prepare other ingredients.

Sear the ribs

Preheat the oven to 325°F (160°C). In a large Dutch oven or heavy ovenproof pot, heat 2 tbs olive oil over medium-high heat until shimmering. Add short ribs (work in batches if necessary) and sear 3–4 minutes per side until a deep brown crust forms. Transfer seared ribs to a plate.

Deglaze & build aromatics

Reduce heat to medium. Add 1 tbs olive oil if pan is dry, then add smashed garlic cloves and thyme sprigs; cook 30 seconds until fragrant. Pour in the dry red wine to deglaze, scraping browned bits from the bottom with a wooden spoon. Cook wine 2–3 minutes to reduce slightly.

Add tomato paste and stir to coat the fond. Pour in beef stock, soy sauce, and Worcestershire sauce. Add brown sugar and bay leaves. Stir to combine, bring to a gentle simmer, then return short ribs and any accumulated juices to the pot, nestling them so they are partially submerged. Cover the pot with a tight-fitting lid.

Transfer the covered pot to the preheated oven and braise for 2 to 2 1/2 hours, or until the meat is very tender and pulls away from the bone. Check once at 90 minutes to ensure liquid level and spoon some braising liquid over the ribs if needed.

When ribs are fork-tender, remove the pot from oven. Transfer ribs to a plate and tent loosely with foil. Skim any excess fat from the surface of the braising liquid. Discard bay leaves and thyme stems and reserve the liquid.

Thicken sauce (optional)

Place the pot on the stovetop over medium heat and bring the braising liquid to a gentle simmer. Whisk together 1 tsp cornstarch and 1 tbs cold water to make a slurry. Whisk the slurry into the simmering liquid and cook 2–3 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.

While ribs braise (or after removing and tenting ribs), heat a large sauté pan over medium-high heat. Add 2 tbs unsalted butter and 1 tbs olive oil. When the butter foams, add sliced mushrooms in a single layer (work in batches if crowded). Let them brown undisturbed 3–4 minutes, then stir and cook another 2 minutes until nicely caramelized.

Add the thinly sliced onion and shallots to the mushrooms and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Season with a pinch of salt and pepper.

Pour 1/4 cup of the reserved braising liquid into the mushroom pan to deglaze and pick up any browned bits; cook 1–2 minutes until the liquid reduces. Stir in chopped parsley and remove from heat.

To finish, nestle the caramelized mushrooms over the short ribs or serve alongside; spoon the thickened braising sauce over the ribs and mushrooms just before serving.

Plate a scoop of creamy mashed potatoes or polenta, place one short rib per serving on top or beside, and spoon mushrooms and generous amounts of braising sauce over the meat. Garnish with additional chopped parsley or microgreens.

Serve immediately with any remaining sauce on the side. Leftovers keep in the refrigerator up to 3 days; reheat gently in a covered pan with a splash of stock.