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Short Ribs with Mushrooms

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Recipes posted a year ago:

We’ve done braised short ribs here at Purely Primal before, but the recipe required an extra day of preparation that we often neglect to plan for.  So, we came up with this new recipe that can be ready to eat in about 2-1/2 hours.

Short Ribs w Mushrooms_01Gather Up:

  • ~3 lbs beef short ribs
  • 2 tsp sea salt, divided
  • 1 tsp black pepper, divided
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 4 tbsp coconut oil
  • 1 cup red wine – merlot or cabernet
  • 1 cup water
  • 2 tbsp no-salt seasoning blend
  • 1 lb cremini mushrooms, sliced
  • 3 tbsp fresh cilantro, loosely chopped

Short Ribs w Mushrooms_02Preheat the oven to 350 degrees.  Cut the meat into individual ribs (note: this is not how I have them pictured above).  Sprinkle all sides of the ribs with salt and pepper – using roughly half of what is listed above.  In an oven-proof stock pot or dutch oven, melt two tablespoons of coconut oil over medium-high heat, then sear the short ribs on all sides.

Short Ribs w Mushrooms_03Remove the ribs to a plate and toss the onion and garlic into the pot.  Saute for a few minutes, until the garlic is fragrant and the onions have turned translucent and started to brown.

Short Ribs w Mushrooms_04Pour in the wine, water, no-salt seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.  Scrape loose any bits that have stuck to the bottoms or sides of the pan, then add in the short ribs with the fatty side up.  Press them down into the onions and garlic so they are completely covered in liquid.  Raise the temperature to bring to a boil, then cover and transfer the pot to the oven for 2 hours.

Short Ribs w Mushrooms_06After the ribs have braised for 2 hours, the meat should be tender and nearly falling off of the bone.  Remove the ribs to a plate and transfer the liquid from the pot to a heat-proof mixing or measuring bowl (we have an 8-cup Pampered Chef bowl that works well for this).  Let the bowl sit to separate for a few minutes while you trim the meat off the bones.  Then, carefully, decant the fat off the top of the remaining liquid before transferring to a small saucepan (I didn’t get a picture of this step).  Heat the liquid with the onions and garlic over medium heat for about 10 minutes to reduce and thicken.

Short Ribs w Mushrooms_05While the saucepan of liquid is reducing, heat a saute pan over medium heat with the remaining coconut oil.  Toss in the mushrooms and saute for 6 to 8 minutes until golden and soft.  Remove from heat and stir in the cilantro and remaining salt and pepper.

Short Ribs w Mushrooms_07To serve, slice the rib meat across the grain and arrange on your plate.  Pile up some mushrooms along side, then spoon the reduced braising liquid (with lots of onions and garlic) over the top.  Dig in!

Short Ribs with Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beef & Venison
Serves: 4
Ingredients
  • ~3 lbs beef short ribs
  • 2 tsp sea salt, divided
  • 1 tsp black pepper, divided
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 4 tbsp coconut oil
  • 1 cup red wine – merlot or cabernet
  • 1 cup water
  • 2 tbsp no-salt seasoning blend
  • 1 lb cremini mushrooms, sliced
  • 3 tbsp fresh cilantro, loosely chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut the meat into individual ribs. Sprinkle all sides of the ribs with salt and pepper – using roughly half of what is listed above.
  3. In an oven-proof stock pot or dutch oven, melt two tablespoons of coconut oil over medium-high heat, then sear the short ribs on all sides.
  4. Remove the ribs to a plate and toss the onion and garlic into the pot. Saute for a few minutes, until the garlic is fragrant and the onions have turned translucent and started to brown.
  5. Pour in the wine, water, no-salt seasoning, ½ teaspoon of salt, and ¼ teaspoon of pepper.
  6. Scrape loose any bits that have stuck to the bottoms or sides of the pan, then add in the short ribs with the fatty side up. Press them down into the onions and garlic so they are completely covered in liquid.
  7. Raise the temperature to bring to a boil, then cover and transfer the pot to the oven for 2 hours.
  8. After the ribs have braised for 2 hours, the meat should be tender and nearly falling off of the bone.
  9. Remove the ribs to a plate and transfer the liquid from the pot to a heat-proof mixing or measuring bowl.
  10. Let the bowl sit to separate for a few minutes while you trim the meat off the bones. Then, carefully, decant the fat off the top of the remaining liquid before transferring to a small saucepan.
  11. Heat the liquid with the onions and garlic over medium heat for about 10 minutes to reduce and thicken.
  12. While the saucepan of liquid is reducing, heat a saute pan over medium heat with the remaining coconut oil. Toss in the mushrooms and saute for 6 to 8 minutes until golden and soft.
  13. Remove from heat and stir in the cilantro and remaining salt and pepper.
  14. To serve, slice the rib meat across the grain and arrange on your plate. Pile up some mushrooms along side, then spoon the reduced braising liquid (with lots of onions and garlic) over the top.