Description

Four meaty English-cut beef short ribs browned and braised in broth, tomato, balsamic and thyme, with cremini mushrooms added during the last half hour.

Ingredients

Scale

4 ribs Meaty English-cut bone-in beef short ribs, about 4 lb total
1 teaspoon Fine salt
1/2 teaspoon Ground black pepper
2 tablespoons Neutral cooking oil
1 large onion Yellow onion, diced
4 cloves Garlic cloves, minced
2 tablespoons Tomato paste
2 cups Unsalted beef broth
2 tablespoons Balsamic vinegar
4 sprigs Fresh thyme sprigs
12 ounces Cremini mushrooms, halved or quartered

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Instructions

Heat oven to 325°F. Pat four similarly sized English-cut bone-in beef short ribs dry and season with 1 tsp fine salt and ½ tsp black pepper. Heat 2 tbsp oil in a large Dutch oven over medium-high heat; brown ribs in batches, approximately 3 minutes on each broad side, then transfer out.
Lower heat to medium. Cook diced onion in the pot until beginning to soften; stir in four minced garlic cloves and 2 tbsp tomato paste for a minute. Pour in 2 cups unsalted beef broth and 2 tbsp balsamic vinegar, scraping up browned bits. Add four thyme sprigs and return ribs, meaty sides partly above liquid.
Bring liquid to a gentle simmer, cover tightly and braise at 325°F. After approximately 2½ hours, turn ribs carefully, add 12 oz halved or quartered cremini mushrooms around them, re-cover and return to oven for approximately 30 minutes. Ribs should be fork-tender; if still firm, cook longer in covered increments and revise the total after testing.
Rest covered about 10 minutes. Remove thyme stems, skim excess fat from sauce, and serve one rib per portion with mushrooms and pan liquid. Do not promise a reduced thick gravy unless a separate reduction step is tested.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested estimate: 25-minute preparation, 25-minute sear/aromatics and 180-minute oven braise (mushrooms at final 30), then 10-minute rest/skim. Ribs may need longer.

Prep Time: 25 minutes
Chilling, resting or cooling: 10 minutes
Cook Time: 205 minutes

Nutrition

Serving Size: One meaty bone-in short rib with mushrooms and sauce; purchase four similarly sized ribs, cooked edible yield pending