Braised Short Ribs
Ingredients
- 2lbs beef short ribs
- 1-2 TBSP Ghee
- 1/2 of a white or yellow onion, chopped
- 1-2 cloves of garlic, chopped (or use 2 frozen cubes)
- 1 lg package baby bella mushrooms, chopped
- 1 Jar of your favorite Port Wine Braising Sauce (We liked Williams Sonoma)
- Flour for dusting
- Salt & Pepper
- chopped green onion or parsley to garnish
- Braising pot with lid
- 4 baking potatoes (and butter and/or milk or heavy cream) : if serving with mashed potatoes
Instructions
- Preheat oven to 350F.
- Pat dry the short rib pieces, season heavily with salt, pepper, & dust with flour on both sides.
- Heat the Ghee in a braising pot on medium heat.
- Add short ribs to the pot to sear, don’t overcrowd, and don’t flip until they pull away easily.
- Sear both sides for 3-4 mins, set aside first batch, & sear any leftover pieces.
- Add the chopped onion to the pan and cook until translucent, then add the garlic.
- Add the seared short ribs back to the pan, cover in your Port Wine braising sauce, and place in the oven at 350 for 90 minutes.
- Meanwhile, about 30 mins until the timer goes off, heat the mushrooms in a separate pan, seasoning only once they’re good and hot. Set aside until short ribs are done.
- Prepare any other sides, such as mashed potatoes.
- Test the short ribs for tenderness and cook 20-30 more min if needed.
- Once finished, gently stir in the mushrooms & sprinkle with parsley or chopped green onion.
