Short Ribs Braised with Mushrooms and Tomatoes Recipe

I adapted Chef John's Sherry Braised Beef Short Ribs recipe using boneless ribs and the result was absolutely incredible! After failing to find bone-in beef ribs at several local stores, I opted for a 2-pound package of boneless ribs. Following Chef John's method, I browned the ribs in bacon fat, then set them aside. I sautéed diced onions and garlic, added flour, bay leaf, cayenne, and rosemary as per Chef John's recipe, and deglazed with port instead of sherry. I poured in beef broth and tomato puree, then returned the bacon and ribs to the pot, bringing it to a low boil. Instead of using the oven, I simmered the dish on the stovetop in a covered cast iron Dutch oven for 2-2 1/2 hours. After chilling overnight, I skimmed the solidified fat, continued simmering on the stove for another 2 hours to reduce the sauce. Served with mashed potatoes and butter-braised Brussels sprouts, it was incredibly delicious! With plenty of leftovers, the dish was even better the next day paired with candied carrots and white rice.

This recipe turned out really tasty! Although I didn't have tomato sauce on hand, I improvised by using 1 tablespoon of tomato paste and a tomato bouillon. The dish ended up slightly salty, but the flavor was delicious! I plan to make it again. In the future, if I have to use bouillon instead of salt, I would skip adding salt initially and adjust the seasoning at the end. Additionally, I was short on mushrooms, so I supplemented with white mushrooms and it worked out perfectly. After cooking, I let it cool slightly to skim off excess grease. I served this dish over mashed potatoes, but I can imagine it would be fantastic over saffron risotto, similar to how osso buco is served.

This dish was fantastic! I only added a teaspoon of smoked paprika, in addition to the spices listed in the recipe. I recommend making it a day ahead, as the excess grease rose to the top and was easy to remove. Reheat it in a low oven. I will definitely be making this again and again - it was absolutely delicious and melted in your mouth!

Wonderful! The fresh sliced white mushrooms added a nice touch. I also layered lightly sautéed chopped carrots and celery at the bottom of the Dutch oven. A splash of red wine glazed the pan beautifully. Following the instructions, I arranged the meat and sauce in the pan. This recipe is definitely a keeper.

I tried Chef John's recipe for short ribs and they turned out amazing! I highly recommend making this dish ahead of time and letting the flavors develop overnight - the taste the next day was outstanding.

Fantastic! Came across the recipe at the last minute, didn't have all the ingredients. I substituted shallots for onion and button mushrooms for shiitake. The dish turned out incredibly delicious. It's definitely going to be a regular in my cooking rotation!

Absolutely delicious! We thoroughly enjoyed this dish. I added a touch of bacon grease to the frying pan when searing the ribs and opted for fresh rosemary over dried. Apart from these small tweaks, I stuck to the recipe completely, and the result was excellent.

I really enjoyed it! However, I found it to be quite greasy. Next time, I might try letting it sit overnight or skimming off the excess juice.

I prepared this dish and my husband exclaimed that it was the best thing I have ever cooked! The meat was incredibly tender and flavorful. I followed the recipe without making any modifications. Thank you, Chief John!