Beef short ribs are slow cooked in red wine, hearty beef broth and a rich tomato paste that's perfect over mashed potatoes, risotto, rice, or noodles! Full of tender, fall off the bone, beefy goodness.
Take the beef short ribs out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).
Preheat oven to 325F/162C degrees.
Heat a large dutch oven over high heat. Add tablespoon of olive oil and sear short ribs on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
Add onion and garlic to the pan and sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef stock, tomato paste, and thyme. Stir well and bring to a boil.
Return short ribs to pan, cover, and place in the preheated oven. Braise for 2 1/2-3 hours, or until beef is fork tender.
If using mushrooms, add them to the pot with the short ribs the last 30-45 minutes of cooking time.
Place cooked ribs on serving dish. Skim excess fat off top of the cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Spoon sauce over short ribs and sprinkle with chopped parsley.
If using boneless short ribs, braise for 2 1/2 hours, until fork tender.
Store leftovers in a tightly covered container in the refrigerator for up to 4 days.
Double the sauce ingredients for extra sauce.
Can make the day before and reheat the next day (In a covered dutch oven, reheat for 30 minutes over medium-low on the stove top or in a preheated 300F/149C degree oven)
Leftovers are even better the next day, so make a double batch!
Want to freeze the short ribs for later? Let completely cool, then put in a tightly covered, freezer proof container and store for up to 6 months. Defrost in the refrigerator for 1-2 days, then reheat as usual.