Braised Short Ribs with Red Wine, Porcini & Root Vegetables

Slow braising turns sturdy short ribs fork-tender, a comfort long tied to French country cooking. Red wine and earthy porcini enrich the sauce while carrots and parsnips lend gentle sweetness.

Serves 4

Estimate for one serving

• 710 cal
• 52g protein
• 22g carbs
• 44g fat
• 5g fiber

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Ingredients

• 4 lb bone-in beef short ribs
• 1 oz dried porcini mushrooms
• 4 medium carrots
• 3 medium parsnips
• 3 celery stalks
• 1 large yellow onion
• 6 garlic cloves
• 3 tbsp tomato paste
• 2 cups dry red wine
• 3 cups beef stock
• 5 fresh thyme sprigs
• 2 bay leaves
• 3 tbsp avocado oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp unsalted butter

Instructions

1. 1Preheat oven to 325 °F. Rehydrate porcini in hot water for 20 minutes; chop mushrooms and reserve soaking liquid.
2. 2Pat short ribs dry and season generously with salt and pepper.
3. 3Heat avocado oil in a large Dutch oven over medium-high heat; brown short ribs in batches on all sides, about 4 minutes per side, then set aside.
4. 4Add diced onion, sliced carrots, parsnips, celery, and minced garlic to the pot; cook until vegetables begin to caramelize, stirring occasionally.
5. 5Stir in tomato paste and cook 2 minutes until darkened.
6. 6Pour in red wine, scraping up any browned bits; reduce by half.
7. 7Return short ribs to pot along with chopped porcini, reserved mushroom liquid, beef stock, thyme, and bay leaves.
8. 8Bring to a simmer, cover, and transfer to oven; braise until meat is fork-tender, about 2.75 hours.
9. 9Remove ribs to a platter; strain and reduce sauce over medium heat until thickened, then swirl in cold butter for gloss.
10. 10Spoon root vegetables and sauce over ribs and serve immediately.