Sage & Shiitake Mushroom Braised Beef Short Ribs

Cold weather and cold-hearted chaos definitely had me reaching into the pantry for ingredients to make a comfort meal last weekend!

I am profoundly thankful to be nestled in the heart of Sonoma County’s temperate microclimate, and not back in the Midwest—where, on Sunday, Mama Obie reported it was -27 degrees without the wind. Let that sink in a little… In case anyone was wondering, that is an “It hurts to breathe” temperature.

Unlike the icy chill(s) sweeping across our nation, this meal will be belly- and soul-warming! As promised, a no pop-up, no nonsense recipe.

Now, what’s curated in our kitchen can be crafted in yours!

Happy cooking,

-Baybah Made

"If my Baybah made it, it's good" - Tom Tower

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"If my Baybah made it, it's good" - Tom Tower 〰️

Ingredients:

• 4-5 lbs Beef Short Ribs (Bone-In)

• Salt

• Fresh Ground Black Peppercorns

• 1 Cup Flour

• 4 Tbsp Olive Oil

• 1 Yellow Onion (Roughly Chopped)

• 12 oz Fresh Skiitake Mushrooms (Whole)

• 10-15 Fresh Sage Leaves (Whole)

• 1 Tbsp Fresh Thyme Leaves

• 2 C Beef Broth

• 2 Tbsp White Wine Vinegar

• 1 C Heavy Whipping Cream

• 2 Tbsp Salted Butter

Instructions:

1) Prep:

• Remove from refrigerator & pat short ribs dry with paper towel

• Salt & Pepper ribs generously on all sides

• Place seasoned ribs on a plate or tray and allow to come to room temperature (about 1-2 hrs)

2) Sear:

• Lightly dust your ribs in all purpose flour

• Drizzle 4 Tbsp of extra virgin olive oil into a 5 qt dutch oven

• Over medium heat, slowly brown all sides of your lightly floured beef short ribs

  • Low and slow is the key here; be patient and allow that lovely Maillard reaction to take place.

  • Once all sides of your short ribs are golden brown in color, transfer to a clean plate and set aside

3) Sauté :

• Preheat your oven to 325 degrees Fahrenheit

• In the same dutch oven, add onions, sage, thyme, and salted butter

• Sauté over medium heat until translucent (stirring occasionally)

• Add shiitake mushrooms and sauté until softened/shrinking in size

  • 5-10 min over medium heat

4) Combine & Braise:

• Nestle the browned beef short ribs into your sautéed vegetables

• Add beef broth and white wine vinegar to your dutch oven

• Cover & Braise for 3 hours until fork tender and falling off the bone

  • After 1 1/2 hours, check ribs to make sure there is still braising liquid in your vessel

    • If it appears to have evaporated significantly, add 1 C of water to your dutch oven.

    • If there is a lot of liquid in your vessel you can continue to braise without adding more liquid

5) Finish & Enjoy

• Increase oven temperature to 425 degrees fahrenheit

• Once oven comes to temperature, pour 1 C of heavy whipping cream over entire mixture

• Cook uncovered an additional 25 minutes, until exposed short ribs are golden brown and your cream mixture is bubbling

  • I love this recipe because it makes its own sauce!

• Remove short ribs from cream sauce mixture and set aside to cool

• Pull short rib meat from fat and bones and set aside for plating

• Serve cream sauce and beef short rib meat over mashed potatoes