- 4 Large Pieces Beef Short Ribs (About 1 ½ Lbs.)
- Salt & Pepper to taste
- 2 T Vegetable Oil
- 2 Cups Beef Broth
- 1 Cup White Wine
- 2 Medium Tomatoes, chopped
- 1 Small Onion, chopped
- 2 Cloves Garlic, chopped
- 8 Oz Fresh Mushrooms (morels, portabella, button, etc.)
- 2 Sprigs fresh Rosemary
- 2 Sprigs fresh Thyme
Preheat oven to 350 degrees.
To prepare beef ribs, pat dry with a paper towel and trim only the very thickest layer of fat – leaving the rest. Season with salt and pepper and set aside.
Place the broth, wine, tomatoes, onion, garlic, mushrooms, rosemary, thyme, salt, and pepper in a saucepan and bring to a simmer over medium heat.
Heat 2 T oil in a heavy Dutch oven over medium-high heat. Add the short ribs, and brown for 5-8 minutes, turning until all sides are seared. Remove from heat and pour the contents from the saucepan over the beef ribs.
Cover with a tight-fitting lid and transfer to oven. Bake for 2 ½ hours, or until beef is tender. If lid isn’t tight, you may need to add another cup of beef broth near the end of the baking process.
Remove from oven and place back on the stovetop. Remove beef ribs and set aside on a plate and cover with foil to keep warm. Make a slurry with 1 T flour and 2 T water or broth. Over medium heat, gradually whisk the slurry into the braising liquid. Continue to stir until reaching desired thickness.
To serve, I like to place beef rib on a helping of mashed potatoes. Cover with the thickened gravy, and top with French fried onions.