Imagine a dish so succulent and rich that it transforms an ordinary dinner into an extraordinary culinary experience. Our Tender Short Ribs with Mushroom Gravy over Rice is not just a meal – it's a journey of flavor that will transport you to a world of mouthwatering comfort. Slow-cooked to perfection, these melt-in-your-mouth short ribs are guaranteed to become your new favorite weekend indulgence that will have everyone at the table begging for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pounds beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Cooked rice for serving
Instructions
- Begin by preparing your ingredients. Make sure the beef short ribs are trimmed of excess fat and pat them dry with paper towels. This will help achieve a nice sear on the meat.
- Season the short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs in batches, if necessary, to avoid overcrowding. Sear the ribs for about 3-4 minutes on each side until they are nicely browned. Remove the ribs from the pot and set them aside on a plate.
- In the same pot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and begins to caramelize. Stir occasionally to prevent burning.
- Add the sliced mushrooms to the pot and cook for an additional 5-7 minutes, stirring frequently, until the mushrooms are browned and have released their moisture.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom. Bring the mixture to a gentle simmer.
- Return the seared short ribs to the pot, ensuring they are submerged in the liquid as much as possible. Cover the pot with a lid.
- Reduce the heat to low and let the short ribs cook for about 2 hours. During this time, the meat will become tender and the flavors will meld together. Check occasionally and stir gently to prevent sticking.
- After 2 hours, check the short ribs for tenderness. They should be fork-tender and easily pull away from the bone. If they are not quite tender, continue cooking for another 15-30 minutes.
- Once the short ribs are done, remove them from the pot and set them aside on a plate. If desired, you can skim off any excess fat from the surface of the gravy.
- To serve, place a generous scoop of cooked rice on each plate. Top with the tender short ribs and ladle the mushroom gravy over the top. Garnish with fresh herbs if desired.
- Enjoy your Tender Short Ribs with Mushroom Gravy over Rice!
Tips
- Choose the right cut: Look for well-marbled short ribs with good fat content for maximum tenderness.
- Pat the meat dry before searing to ensure a beautiful golden-brown crust that locks in flavor.
- Don't rush the cooking process - low and slow is the secret to incredibly tender meat that falls off the bone.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and better braising results.
- For extra depth of flavor, consider adding a splash of red wine to the braising liquid.
- Let the meat rest for 10-15 minutes after cooking to allow the juices to redistribute, ensuring maximum juiciness.
- If the gravy is too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water and stirring it into the sauce.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 15g
Protein: 55g
Fat: 42g
Saturated Fat: 18g
Cholesterol: 180mg
