When it comes to comfort food that feels like a luxurious treat, short ribs are at the top of the list. This recipe makes for the most mouth-watering, fall-off-the-bone short ribs, and the best part? They’re surprisingly easy to make.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 yellow onion, finely diced
• 1 package of baby bella mushrooms
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup bold red wine (optional)
• 2 cups beef stock
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 fresh bay leaves
• kosher salt1 package of baby bella mushrooms
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup bold red wine (optional)
• 2 cups beef stock
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 fresh bay leaves
• kosher salt
• freshly ground black pepper
• freshly ground black pepper

Instructions:

Preheat the oven to 350°.  In a pot add your olive oil. Pat the Season your short ribs with salt and paper and sear the beef on all sides (about 3 min on each side). You may need to do this in batches. Remove the beef from the pan. 

Decrease the heat to medium and add the butter. Add the diced onions and mushrooms and saute for 6-8 minutes, while stirring occasionally. Add the garlic and cook for another minute. Sprinkle in the flour and mix well.


In a measuring cup, whisk together the red wine (if using) and beef stock then pour it into the pot and stir well so that there aren’t any clumps of flour. Bring the liquid to a gentle simmer.

Add the short ribs into the pot. Add the thyme and rosemary in the middle of the meat. Tuck the bay leaves into the sauce around the short ribs. Cover and transfer to the oven.

Braise for 3 – 3 1/2 hours, until the beef is very tender. Remove from the oven and let it rest covered for 30 minutes. Season the short ribs to taste with additional salt and pepper. Discard the herbs and serve the short ribs drizzled with the braising liquid over mashed potatoes. Enjoy!