Name: Short ribs with mushrooms & red wine
Prep time: 20 min
Cook time: 4 h
Yield: 6
Ingredients: 2 kg beef short ribs; 2 tbsp tomato paste; 2 white onions; 3 garlic cloves; 3 thyme sprigs; 2 rosemary sprigs; 500 ml beef stock (2 cups); 250 ml red wine (1 cup); 250 g portobello mushrooms; 1 tsp smoked paprika; 200 g pine nuts; salt; pepper; fresh chives, for serving

Short ribs with mushrooms & red wine

Servings

Preperation

20 minutes

Cooking

4 hours

Waiting

–

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.