Mushroom and Red Wine Braised Short Ribs

Ingredients

• Short ribs (4 pounds)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Onions (2, diced)
• Garlic (4 cloves, minced)
• Mushrooms (8 ounces, sliced)
• Red wine (2 cups)
• Beef broth (2 cups)
• Bay leaf (1)
• Thyme (1 teaspoon, dried or 1 tablespoon fresh)

Instructions

1. Preheat your oven to 300°F (150°C).
2. Season the short ribs generously with salt and pepper.
3. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until browned, about 10 minutes. Remove from the pot and set aside.
4. In the same pot, add the diced onions, minced garlic, and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are browned, about 10 minutes.
5. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a boil and allow the wine to reduce by half, about 10 minutes.
6. Add the beef broth, bay leaf, and thyme. Stir to combine, then return the seared short ribs to the pot. The liquid should almost cover the ribs.
7. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 3 hours or until the ribs are fork-tender.
8. Once done, remove the ribs from the pot and strain the sauce through a fine-mesh sieve to remove the solids. Return the sauce to the pot and simmer for a few minutes to thicken if desired.
9. Serve the short ribs hot, drizzled with the mushroom-red wine sauce.