Savory Braised Short Ribs with Sherry and Shiitake Mushrooms
Savor the melt-in-your-mouth perfection of these braised beef short ribs, infused with the rich flavors of sherry and shiitake mushrooms. This dish features tender, juicy short ribs that are slow-cooked to perfection, creating a delectable sauce that enhances the natural flavors of the meat and earthy mushrooms. Perfect for impressing guests at a dinner party or for a cozy family meal, this hearty dish promises to become a favorite in your culinary repertoire. Serve it over creamy mashed potatoes or buttery polenta for a complete and satisfying meal.
N/A
Servings
600
Calories
17
Ingredients
Ingredients
beef short ribs
2 1/2 lbs (cut into pieces (about 8 to 10 pieces))
sea salt
1 teaspoon (or as needed)
black pepper
1 teaspoon (or as needed)
extra virgin olive oil
2 tablespoons (for searing)
clarified butter
1 tablespoon (for searing)
red onions
2 1/2 cups (sliced)
shiitake mushrooms
2 1/2 cups (sliced)
garlic cloves
3 large (pressed)
all-purpose flour
1 tablespoon (for thickening)
beef broth
3 1/2 cups (divided (or as needed))
cooking sherry
1/2 cup (for deglazing)
tomato paste
2 tablespoons (for flavor)
rosemary
1 sprig (fresh)
balsamic vinegar
1 tablespoon (for depth of flavor)
cayenne pepper
1/4 teaspoon (for a kick of heat)
cornstarch
2 teaspoons (mixed with 1/2 cup cold water)
parsley
1 tablespoon (chopped (for garnish))
Instructions
1
Preheat your oven to 325°F (160°C). Begin by seasoning the beef short ribs generously on all sides with sea salt and black pepper. Set them aside.
2
In a large, heavy-bottomed Dutch oven, heat the extra virgin olive oil and clarified butter over medium-high heat. When hot, carefully add the short ribs, searing them until they are beautifully caramelized on all sides. This should take about 8-10 minutes. Once browned, transfer the ribs to a plate and set aside.
3
In the same pot, add the sliced red onions, reducing the heat to medium. Sauté the onions until they become soft and translucent, about 5 minutes. Next, add the sliced shiitake mushrooms and continue to cook for an additional 3 minutes, stirring frequently to avoid burning.
4
Stir in the pressed garlic and cook for 1 minute. Then, sprinkle the all-purpose flour over the mixture and stir well to coat everything evenly, allowing the flour to cook slightly.
5
Gradually pour in the beef broth and cooking sherry, using a wooden spoon to scrape any delightful browned bits from the bottom of the pot. Mix in the tomato paste, sprig of rosemary, balsamic vinegar, and cayenne pepper, stirring to combine.
6
Bring the mixture to a gentle simmer. Return the seared short ribs to the pot, adding enough additional beef broth to ensure the meat is submerged. Cover the pot and transfer it to the preheated oven.
7
Braise the short ribs in the oven for 2 hours, or until they are fork-tender and succulent.
8
Once cooked, carefully remove the pot from the oven and transfer the short ribs to a plate, setting them aside while you prepare the sauce.
9
Return the Dutch oven to medium heat on the stovetop. Skim any excess fat from the surface of the cooking liquid. Allow the sauce to simmer, then gradually pour in the cornstarch mixture while stirring continuously until the sauce thickens, which should take less than a minute.
10
Taste the sauce and adjust the seasoning as needed. To serve, place the short ribs over a bed of creamy mashed potatoes or buttered polenta, ladle the rich sauce over the top, and garnish with chopped parsley.
Nutrition Information
40
Fat
30
Carbs
45
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The recipe uses 2 1/2 lbs of beef short ribs, cut into about 8 to 10 pieces.
What oven temperature is required for braising?
The oven should be preheated to 325°F (160°C).
How long do the short ribs need to cook in the oven?
The short ribs should be braised in the oven for 2 hours, or until they are fork-tender.
What types of mushrooms are included in this dish?
The recipe calls for 2 1/2 cups of sliced shiitake mushrooms.
Which liquid is used to deglaze the Dutch oven?
1/2 cup of cooking sherry is used for deglazing and adding flavor.
What are the suggested side dishes for serving?
It is recommended to serve the short ribs over creamy mashed potatoes or buttery polenta.
How many calories are in a serving of these short ribs?
Each serving contains approximately 600 calories.
What is the protein content per serving?
There are 45 grams of protein per serving.
What fats are used to sear the beef?
The beef is seared using a combination of 2 tablespoons of extra virgin olive oil and 1 tablespoon of clarified butter.
How long should the short ribs be seared?
Searing should take about 8-10 minutes until the meat is beautifully caramelized on all sides.
What kind of onions are best for this recipe?
The recipe specifies using 2 1/2 cups of sliced red onions.
How much garlic is needed?
You will need 3 large garlic cloves, pressed.
What is used to thicken the sauce?
The sauce is thickened using a combination of all-purpose flour during the sauté phase and a cornstarch slurry (2 teaspoons cornstarch mixed with 1/2 cup water) at the end.
What is the purpose of adding balsamic vinegar?
One tablespoon of balsamic vinegar is added to provide depth of flavor to the sauce.
Is this recipe spicy?
It contains 1/4 teaspoon of cayenne pepper, which provides a slight kick of heat.
What fresh herb is used during the braising process?
A single sprig of fresh rosemary is added to the pot.
How much beef broth is required?
The recipe calls for 3 1/2 cups of beef broth, divided as needed.
What garnish is recommended?
The dish is finished with 1 tablespoon of chopped fresh parsley.
What are the total carbohydrates per serving?
There are 30 grams of carbohydrates per serving.
How much fat is in one serving?
There are 40 grams of fat per serving.
Why is tomato paste included in the recipe?
Two tablespoons of tomato paste are added to enhance the overall flavor of the braising liquid.
What type of cookware is best for this recipe?
A large, heavy-bottomed Dutch oven is recommended for both searing on the stovetop and braising in the oven.
Should the meat be covered by liquid while cooking?
Yes, you should add enough beef broth to the pot to ensure the meat is submerged before putting it in the oven.
How do you prepare the cornstarch for the sauce?
Mix 2 teaspoons of cornstarch with 1/2 cup of cold water before adding it to the simmering sauce.
What is the first step in preparing the meat?
Begin by seasoning the beef short ribs generously on all sides with sea salt and black pepper.
How long should you sauté the onions?
The red onions should be sautéed over medium heat for about 5 minutes until soft and translucent.
When do you add the flour?
The flour is sprinkled over the onion and mushroom mixture after the garlic has cooked for one minute.
What should you do with the cooking liquid after the ribs are done?
Skim any excess fat from the surface, simmer the liquid, and then stir in the cornstarch mixture to thicken it into a sauce.
Can this recipe be considered comfort food?
Yes, it is tagged as comfort food and a hearty meal perfect for cozy family dinners.
How many individual ingredients are in this recipe?
There are 17 ingredients total, including garnishes and seasonings.