This video recipe for beef short ribs braised with porcini mushrooms and tomato is so comforting, so satisfying, and so deeply warming that when I make it, I'm actually disappointed if it's not storming outside.I mean, why waste a dish like this on a nice day? I haven't quite mastered controlling the weather yet (although, from what I hear, many of my old habits have raised the globe's temperature a little), but this time of year you can usually count on Mother Nature blessing you with some cold, wet weather in which to enjoy these ribs.
The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness.
I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try. Enjoy!
Ingredients:
1/2 cup dried porcini mushroom
1/2 cup water
2 1/2 to 3 pounds beef short ribs (about 8-10 pieces)
salt and freshly ground black pepper to taste
2 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup tomato sauce
1/2 tsp salt
pinch of cayenne
1 bay leaf
1 tsp dried rosemary
45 comments:
I just found a butcher shop in my area that carries the most wonderful short ribs. I can't wait to give this a try!!
Thanks,
ButterYum
haha this is so great! Thanks for the demo. do you think there would be much difference if i used a regular pot rather than a dutch oven? what about in a crock pot?
Another question: Are the porcinis necessary for the deliciousness of this recipe or could you use another mushroom variety like chanterelles?
This looks great! I'm sure the porcini add a nice earthy flavor, which is comforting for this cold weather.
Ooohhhlala! The tender beef chunks in its own red tomato and beef sauce looks so entrancing. And it is not complicated to prepare! Cold weather or not, I am going to give this a try.
That looks really, oh how I would love to make something like this. I'm just too lazy of a cook.
any mushroom is good, porcini are great.
So would ketchup count as a tomato product?
And does the temperature of the water in which you put the dried shrooms matter?
porcini is hands down the best of all wild mushrooms. If you want to see how it looks fresh see king bolete in wiki - they are huge and beautiful/
They enhance any kind of meat, and they help to make wonderful light veggie soups also
Yes. We call it "red wine weather." Nothing like a little rain or snow to round out a comfort meal and a bottle of cabernet. Can't wait to try this, rain or shine.
Why didnt you do the whole recipe in the the dutch oven?
easier for the camera and also the extra heavy pan makes a nice crusty sear.
OMG That looks so delicious!! Thanks Chef John.
"...if it doesn't look like that, you didn't do it right." LOL. Funny:)
This looks amazingly delicious. Perfect weather to try this dish where I live:) Thank you!
Would it be as good if you sub'd a slow cooker for the dutch oven? (Breakfast cookies were just awesome, by the way... made even awesomer by dark chocolate chunks.)
- Jesse from Detroit
I don't own a slow cooker, but Im sure it would work fine.
Made this recipe tonight, and it was delicious! Fall-apart meat, delicious gravy and the mushrooms went really well with the meat. Doubled the recipe and made the whole dish in my beloved LeCreuset oval 6.75qt. Had to go an extra half an hour on the meat.
Made this Saturday for Sunday dinner... simply awesome. And even more impressive if served with (finally fully puffed) gourgeres!
Where can I find Porcini Mushrooms in San Francisco? Already tried, Safeway Andronico's and all the Markets @ Laurel Village.
safeway has them for sure, i see them all the time, there's a dry mushroom section near produce, ask someone. Also Whole Foods always has them.
Did you put cayenne? I thought I heard it in the video but not in the recipe...
yes a pinch
I plan on buying a dutch oven to try out this recipe. I've been eyeing a Lodge cast-iron dutch oven, but I've heard bad things about mixing cast-iron with tomatoes or other high-acid foods. Is this true? Will making this dish in a cast-iron dutch oven be a problem?
ive never heard about a problem, but you better google it because I'm not sure about that.
This turned out amazingly! Thanks for insisting I get the meat nice and brown, this wouldn't have been as tasty if I hadn't let the shortribs get deliciously caramelized.
I made this recipe in a pressure cooker, under pressure for 25 minutes and it was excellent!
WOW, I made this last night (ambitious, because I started at 9:45pm) I fell asleep, I felt like I was in the Juilie and Juilia movie, woke up and ran to the oven... at 12:20am. And I greeted my first beef stew with nibbles and a little piece of bread. I can't wait to have a full course tonight.
I come across by this by random and had to add your site to my favorites list!
Next week I am going to try the Short Ribs...they look good!!
thanks
Id like to make this for my father, who is from Italy, and can't stand mashed potato's. What else can i put this over?
Find out what starch he does like and put it over that! (was this a trick question? ;)
LOL, no not a trick question. Was thinking rice or pasta, he and I can eat pasta everyday of the week with any thing on it. I'll see what happens. Thanks
PS. Goin with your Prime rib "Method X" for Christmas. Cant wait. Looks AMAZING!!!!
Would adding a half cup of dry red wine like a merlot or pinot noir add to the dish? Perhaps after sauteing the onions and mushrooms and reducing it a bit before adding the broth.
yes! go for it!
My husband doesn't like mushrooms. Can I substitue carrots or celery, or both?
You can just leave them out! :)
Chef, can I substitute beef shanks?
Hi Chef John! My boyfriend has heartburn issue to the tomato sauce; should I just leave it out or what else can I put in? Thank you.
just omit, enjoy!
I've seen a lot of variation of braised short ribs - one of them used the fancy cooking term "mush", as in make a mush of mirepoix - but this one is the best. Lots of flavor and charachter with the tomato sauce and mushroom. I don't own a fancy Le Creuset dutch oven, but I do own a slow cooker. Works just fine! PS Chef John, I notice your vocal inflections have increased as time has gone by....good call, you sound really enthusiastic; not that you weren't before but good choice...love your videos! Pretty witty too, but don't quit your day job.
This went well with your Chinese 5 (or 7) Spice roasted carrots, Chef.
Unfortunately, my ribs and sauce were a bit too salty even though I used low salt beef broth. Next time, I'll be a little less generous salting the meat.
Made these for myself and neighbor today..OMG falling off the bone and just YUMMY...My Mom died back 2 years ago and have only used the dutch oven that I snached up for Chili and pasta...will be using it a lot more since I found your site..trying the bread next...LOVE YOUR VIDEOS!!!Ohh by the way I added a little bit of sugar to take away the bitterness in my tomatos, and use dried basil instead....This one is going in the recipe box!! Thanks again for your wonderful blog!!!
Made these for myself and neighbor today..OMG falling off the bone and just YUMMY...My Mom died back 2 years ago and have only used the dutch oven that I snached up for Chili and pasta...will be using it a lot more since I found your site..trying the bread next...LOVE YOUR VIDEOS!!!Ohh by the way I added a little bit of sugar to take away the bitterness in my tomatos, and use dried basil instead....This one is going in the recipe box!! Thanks again for your wonderful blog!!!
Chef John, you mention you like to let the sauce sit overnight. What do you do the next day to reheat? Place the dutch oven on the stove top? Or do you put the dutch oven back in the oven for a period of time. Also, what level of heat? If stove top, medium high? if oven, 325? Thank you sir.
I bought some braising ribs at the store and figured my mentor Chef John would have an awesome recipe for them. I made these and served them over a soft herbed, parmesan polenta. It was one of the best meals I have eaten in a while. I recommend this recipe enthusiastically. 5 Stars.
This has to be the fanciest tasting dish I ever made and it is very simple. I've been making these for a few years now and they are always a hit.
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