Braised Short Ribs with Tomatoes and Mushrooms
Servings: 8
Calories: 467kcal
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Ingredients
- ¼ cup extra-virgin olive oil use 2 tablespoons if making in slow cooker
- 1 onion chopped
- 2 tablespoons fresh chopped garlic
- 5 pounds bone-in short ribs silver tip roast or french roast
- 1 pound button mushrooms sliced thick
- 1 29-ounce can diced tomatoes, with juice
- 1 cup red wine
- 1 cup beef broth
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish: fresh parsley optional
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion and garlic and cook until softened, about 4 minutes. Add meat and brown on both sides, about 6 minutes total. Remove meat from pan.
- Add mushrooms, tomatoes with juice, wine, broth, thyme, salt and pepper, and stir, scraping up browned bits from the bottom of the pan. Bring to boil and add meat back to pot, reduce heat to simmer and cook, partially covered 3 to 3 ½ hours, until meat is very tender. Serve warm with pan juices.
Notes
Best made a day or two ahead of time. Scrape off fat, before reheating and serving.
Nutrition
Calories: 467kcal | Carbohydrates: 5g | Protein: 42g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 122mg | Sodium: 542mg | Potassium: 1004mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 5mg