Slow Roasted Beef Short Ribs with Mushroom Sauce

Slow Roasted Beef Short Ribs with Mushroom Sauce are the kind of cozy dinner that feels special without being complicated. The beef short ribs are seared first, then slowly braised in the oven with red wine, beef stock, carrots, celery, onion, garlic, and fresh herbs until the meat is fall-apart tender.

The mushroom sauce is rich, creamy, and simple to make. Roasted mushrooms get blended with heavy cream for a smooth sauce that tastes amazing spooned over the short ribs. Serve everything over mashed potatoes, buttered noodles, polenta, rice, or your favorite grain for a dinner that feels comforting, hearty, and a little elevated.

• Slow Roasted Beef Short Ribs cook low and slow until the meat is fork-tender.
• The red wine, beef stock, vegetables, and herbs create a rich braising liquid.
• The creamy mushroom sauce adds earthy, savory flavor.
• This recipe feels special enough for holidays or company.
• The steps are simple and beginner-friendly.
• Leftovers reheat well the next day.

For The Slow Roasted Beef Short Ribs

• Boneless beef short ribs
• Olive oil
• Kosher salt
• Black pepper
• Onion
• Carrots
• Celery
• Garlic
• Red wine
• Beef stock
• Water
• Bay leaves
• Fresh rosemary
• Fresh thyme

For The Mushroom Sauce

• Button mushrooms
• Olive oil
• Fresh or dried thyme
• Kosher salt
• Black pepper
• Heavy cream

• Preheat the oven to 325°F.
• Pat the short ribs dry with paper towels. Season them with kosher salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat, then sear the short ribs on all sides until browned. Remove them from the pot and set them aside.
• Reduce the heat to medium. Add the onion, carrots, and celery to the same pot. Cook until the onion starts to soften.
• Add the garlic and cook for about 1 minute. Pour in the red wine and scrape the bottom of the pot to lift up the browned bits. Let the wine simmer for about 10 minutes so the flavor can reduce slightly.
• Add the beef stock, water, bay leaves, rosemary, and thyme. Return the short ribs to the pot. The liquid should mostly cover the meat. If it does not, add a little more water.
• Bring the liquid to a boil, then cover the pot and transfer it to the oven. Cook for 3–5 hours, or until the short ribs are fork-tender.
• While the short ribs finish cooking, preheat the oven to 375°F. Add the sliced mushrooms to a baking dish with olive oil, thyme, salt, and pepper. Toss to coat, then roast until tender.
• Transfer the roasted mushrooms to a blender or food processor. Add the heavy cream and blend until smooth. Taste and add more salt or pepper if needed.
• Spoon the mushroom sauce over the slow roasted beef short ribs and serve warm over mashed potatoes, buttered noodles, polenta, rice, or your favorite grain.

Tips For Tender Beef Short Ribs

• Pat the short ribs dry before searing so they brown better.
• Do not rush the sear because the browned bits add flavor to the sauce.
• Keep the short ribs mostly covered with liquid while they braise.
• Cook until the meat is fork-tender, not just until the timer goes off.
• Let the short ribs rest for a few minutes before serving.

Storage

• Store leftover short ribs and mushroom sauce in separate airtight containers in the refrigerator for up to 4 days.
• Reheat the short ribs gently on the stovetop or in a covered baking dish in the oven. Reheat the mushroom sauce over low heat, stirring often. If the sauce thickens too much, add a splash of beef stock or cream.

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