Braised Beef Short Ribs with red wine and mushrooms

Name: Braised Beef Short Ribs with red wine and mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces Beef Short Ribs; 4 Tablespoons Olive Oil; 1 dash Salt and Pepper, to taste; 3 Tablespoons Real Butter; 6 cups Good Beef Stock (Penzy's If You Have It); 2 cups Red Wine (and I Add In 1 Cup For The Cook To Drink); 1 can Slice Mushrooms; 1 whole Medium White Onion, Diced; 3 cups Flour - You Can Season It With Salt And Pepper If You Want; 2 teaspoons Minced Or Chopped Garlic - Whatever You Want; 2 Tablespoons Cornstarch; 1/4 cups Very Cold Water

Servings: persons

8 pieces Beef Short Ribs
4 Tablespoons Olive Oil
1 dash Salt and Pepper, to taste
3 Tablespoons Real Butter
6 cups Good Beef Stock (Penzy's If You Have It)
2 cups Red Wine (and I Add In 1 Cup For The Cook To Drink)
1 can Slice Mushrooms
1 whole Medium White Onion, Diced
3 cups Flour - You Can Season It With Salt And Pepper If You Want
2 teaspoons Minced Or Chopped Garlic - Whatever You Want
2 Tablespoons Cornstarch
1/4 cups Very Cold Water

1
Salt and Pepper the short ribs generously or to your taste.
2
Dip in the flour and brown in the pressure cooker with the Olive Oil.
3
Medium Heat just enough to brown real good but not cook the meat.
4
Rest the ribs on a plate for this next part.
5
Turn the heat off the pressure cooker
6
Drop the butter into the pressure cooker and use a spoon to deglaze the bottom of the pan.
7
Add the wine with the butter and the crusty goodness.
8
Add the ribs back into the pot, top with the garlic, onion and beef stock.
9
Put lid on and bring to pressure at medium/high heat.
10
(for me this means when the pressure starts spurting steam) Cook for 20 minutes.
11
Reduce temperature and release pressure.
12
Once safely reduced, open lid and add in Mushrooms and check tenderness of meat.
13
I want it to only barely start to separate with a fork.
14
Return lid and return to med/high temp and bring back to pressure for another 5 minutes.
15
By adding the mushrooms at the end, you actually dont make them mush but only warm them up with the meat.
16
Reduce temperature and release pressure.
17
Once safely reduced, open lid and check for tenderness.
18
If it is where you like it.
19
I like to still have a little chew left in it but tender.
20
At this point if you want a thicker gravy/sauce, you can add the slurry (2 T of Cornstarch in a 1/4 c of very cold water mixed well).
21
Then with lid off bring to a boil for 1 minute on high heat and then remove from heat again.
22
This helps the chemical reaction of the corn starch to begin thickening the sauce.
23
Voila you are done.
24
I usually serve with white steamed rice or on an exotic night homemade risotto.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 pieces Beef Short Ribs, 4 Tablespoons Olive Oil, 1 dash Salt and Pepper, to taste, 3 Tablespoons Real Butter, and more.

Yes, Braised Beef Short Ribs with red wine and mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!