Beef Short Ribs With Mushrooms Recipes

SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES

Steps:

• Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
• Preheat oven to 325 degrees F (165 degrees C).
• Season short ribs all over with salt and black pepper.
• Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
• Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
• Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
• Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
• Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

BRAISED SHORT RIBS WITH MUSHROOMS

Steps:

• Preheat the oven to 300 degrees F. Bring the short ribs to room temperature. Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste. Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, about 7 minutes. Transfer the pancetta and all but 2 tablespoons drippings to a bowl.
• Add the shallot mixture to the pot and cook, stirring, until brown, about 6 minutes. Reduce the heat to medium and add 1/2 cup cognac, scraping up the browned bits. Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth. Add the porcini, thyme, bay leaves and 11/2 teaspoons salt.
• Season the short ribs with salt and pepper, place in the pot and add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
• Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, then skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 tablespoons cognac. Return the short ribs to the sauce and keep warm over low heat.
• Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop. Heat the pancetta and the reserved drippings in a skillet over medium-high heat. Add the oyster and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms.

BEEF SHORT RIBS WITH MUSHROOMS

Steps:

• Preheat oven to 325 degrees.
• Combine the flour, slat, and pepper and dredge the short ribs. Heat half the olive oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
• Add the onion and garlic and cook until brown and fragrant, about 2 minutes more.
• Add the stock, scraping up any bits stuck to the pan. Return the beef to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 2-1/2 to 3 hours.
• In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushroons and cook until golden, 6 to 8 minutes. Toss with the parsley and season with salt and pepper.
• Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid.

BRAISED MUSHROOM SHORT RIBS

Steps:

• Preheat the oven to 350°F (175°C, or gas mark 4).
• Soak the porcini mushrooms in warm water for about 15 to 20 minutes. Save about 1⁄3 cup (80 ml) of the water from the mushrooms and discard the rest. Use your hands to squeeze the excess liquid out of the rehydrated mushrooms, cut the larger pieces into two and set them aside.
• Pat the short ribs dry and season with salt and pepper on both sides.
• Heat the ghee in a large Dutch oven over medium-high heat and sear the ribs for 3 to 5 minutes on all sides. Remove the ribs from the pan and set them aside. Add the onion and garlic [and salt, as we mention above, if desired] and sauté for about 3 to 5 minutes. Add the tomato paste to the pot. Stir and cook for 1 to 2 minutes. Deglaze the pan by adding the broth along with the liquid you saved from the mushrooms. Stir and lift up all the brown bits from the bottom of the pan.
• Return the ribs to the pot and nestle them in the sauce along with the porcini and portobello mushrooms and bay leaf. Stir all the ingredients to combine and transfer the pot to the oven. Cover and cook for 2 hours, or until the ribs are tender and falling off the bone, stirring about halfway through cooking. Remove the ribs from the oven and skim off any extra fat from the top of the sauce.
• Discard the bay leaf and transfer the ribs to a serving dish. Season the sauce with salt and pepper to taste. Allow the ribs to cool for about 5 minutes and serve with the sauce.

BEEF SHORT RIBS & MUSHROOM PASTA

Steps:

• Heat 2 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat. Add mushrooms and onions; cook and stir 4 min. Reduce heat to medium; cook 6 min. or until onions are tender, stirring occasionally. Remove vegetables from pan with slotted spoon.
• Coat ribs with combined flour and Dry Rub. Heat remaining dressing in same pan on medium-high heat. Add ribs; cook 4 to 5 min. or until evenly browned, turning occasionally.
• Return vegetable mixture to pan along with the garlic and 2 tsp. thyme; cook and stir 1 min. Stir in broth; cover. Simmer on medium-low heat 2 hours or until ribs are tender. About 15 min. before ribs are done, cook pasta as directed on package, omitting salt.
• Remove ribs from pan with slotted spoon. Remove meat from bones; shred with 2 forks. Return meat to pan; stir to evenly coat.
• Drain pasta. Serve topped with meat mixture and remaining thyme.

PRESSURE COOKER BEEF SHORT RIBS AND MUSHROOMS

Steps:

• Gather the ingredients.
• Sprinkle the short ribs with salt and pepper.
• In the pressure cooker or in a separate skillet or sauté pan over medium-high heat, sear the beef ribs in the olive oil on all sides. Remove and set aside.
• Add the onions and mushrooms to the pan and cook until the onions are lightly browned and softened. Add the garlic and cook for 1 minute longer.
• Combine the onion mixture and ribs in the pressure cooker. Top with the potatoes and sprinkle lightly with salt and pepper.
• Combine the beef stock and wine; pour over all.
• Bring the pressure up to high and cook for 50 minutes. Unplug and let the pressure come down naturally before removing the cover, about 15 to 20 minutes.
• Transfer the ribs and vegetables to a platter and keep warm .
• Put the liquids in a gravy separator and discard the fat. Serve with the short ribs and potatoes or thicken the sauce.
• If a thicker sauce is desired, bring the liquids to a simmer in a saucepan or in the cooker.
• Combine 2 tablespoons of flour with 3 to 4 tablespoons of cold water and mix until smooth. Add to the simmering broth. Cook, stirring, until thickened. Serve the sauce with the short ribs.
• Follow the first 3 steps and arrange the ribs, onion mixture, and potatoes in a heavy Dutch oven .
• Cover and bring to a boil. Reduce heat to maintain a simmer; cook for about 2 1/2 to 3 1/2 hours, or until the short ribs are very tender.
• Continue with sauce, if desired.

SLOW COOKER SHORT RIBS AND MUSHROOMS

Steps:

• Coat slow cooker liner with nonstick cooking spray. (I use a 6 qt. size).
• Place ribs in bottom of liner. Top with mushrooms.
• Mix soups and water in a small bowl and pour of meat and mushrooms.
• Place lid on slow cooker and cook on high 5-6 hours.
• Remove meat to plate and stir gravy to mix. Serve meat with gravy over noodles, rice or potatoes.

BEEF SHORT RIBS WITH MUSHROOMS

Steps:

• Preheat oven 325° Combine flour salt and pepper and dredge the short ribs. Heat half the olive oil in a dutch oven over medium high heat. Sear the meat on all sides until golden brown, 3-4 minutes a side. Remove the beef and set aside. Add onion and garlic and cook until brown and fragrant, about 2 minutes. Add stock, scraping up bits stuck to pan. Return beef to pot and bring to a boil. Cover pot and transfer to oven. Cook until beef is fork tender, about 2 1/2 - 3 hours. In the last fifteen minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add mushrooms and cook until golden, 6-8 minutes. Toss with parsley and season with salt and pepper. Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid. Great over wide egg noodles.

GORDON RAMSAY'S BEEF SHORT RIBS RECIPE

Steps:

• Start by preheating the oven to 170℃.
• Then, take your beef short ribs and season them with salt and pepper.
• In a deep roasting tray, add some oil and place it over the heat. Fry the seasoned ribs in it for about 15 minutes until it is brown from all sides.
• In a pan, add the halved garlic head and the tomato puree and cook them for about 2 minutes. Then, add some wine to the pan to deglaze and scrape. Bring it to a boil and reduce it for 15 minutes.
• Add this wine mixture to the roasting tray. Cover the tray with foil and cook it in the oven for nearly 4 hours.
• Meanwhile, fry the pancetta lardons in a pan for 2 minutes. Then, fry the mushrooms for 4-5 minutes and set them aside.
• Take the roasting tray out of the oven and place the ribs on a plate.
• Now, squeeze the garlic out of its skins and put it in a pan after passing through a sieve. Remove the excess fat from the tray with the help of a spoon. Pour the juices from the roasting tray into a pan after passing through a sieve. Bring it to a boil and reduce it until thick.
• Serve the ribs with the pancetta lardons, mushrooms, and the sauce.