Short ribs with mushrooms & red wine

Season the short ribs well on all sides with salt, pepper and paprika.

Heat a Dutch oven or oven-safe pot and sear the short ribs until deeply browned. Remove and set aside.

In the same pot add the onion, garlic, mushrooms, thyme and rosemary and sauté until softened. Add the tomato paste and let it caramelize for 1–2 minutes.

Deglaze with the red wine and let the alcohol evaporate for 2–3 minutes.

Return the short ribs to the pot. Add the beef stock and the sautéed vegetables.

Cover well and bake at 150°C for 3.5–4 hours, until the meat is very tender and easily pulls away from the bone.

Remove the lid and bake for 15–20 minutes more to thicken the sauce. Add the pine nuts and serve with fresh chives.

Short ribs with mushrooms & red wine

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Short ribs with mushrooms & red wine

Servings

Preperation

Cooking

Waiting

See more recipes:

Chicken meatballs stuffed with mozzarella and honey-lemon glaze

Pan-seared ribeye with beetroot salad & goat cheese

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