Red Wine Braised Short Ribs with Mushrooms


This has become one of my favourite go-to comfort foods on a dreary day.  Of course, it’s also elegant enough to serve when dining with guests.  Pair with a lovely dry red wine. The beauty of these short ribs is the slow cooking process adding to the fall-off-the-bone tenderness.  This dish can be cooked in the oven in a dutch oven or done stove top with a deep skillet with lid.

However you choose to cook these delicious ribs will result in a delectable dish….AND well worth the wait!



  • 8 small beef short ribs, cut crosswise into 2″ pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 2 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons all-purpose flour
  • 1 small can tomato paste
  • 1/2 bottle of red wine  of your choice
  • 1 bunch fresh chopped parsley
  • 5 sprigs of fresh thyme or 1 tablespoon dried
  • 1 tsp oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 4 cloves of garlic, sliced
  • 1 tbsp brown sugar
  • 1 cup sliced mushrooms *Optional
  • 1 – 1 1/2 cups low-salt beef stock
  • 1 500 ml can of diced or stewed tomatoes
  • Sea Salt & ground black pepper to taste


  1. Season short ribs with salt and pepper. Heat oil in a large stove top deep skillet ( with lid ) over medium-high heat. Brown short ribs on all sides, about 8 minutes. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
  2. Add onions, carrots, garlic and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.  Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.  Stir in stock and add tomatoes. Bring to a boil, reduce heat medium low and cover. ( add mushrooms 1/2 hour before end of cooking time.) *Optional
  3. Cook until short ribs are tender, 2-2 1/2 hours. Ribs should almost fall off the bone.
  4. Serve with green buttered beans, new potatoes, slice and boiled or mashed.IMG_3020

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