Red Wine Braised Short Ribs with Mushrooms

braised short ribs with mushrooms, served over potatoes.

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5 from 7 reviews

Beef short ribs slowly braised in red wine until they are melt-in-your-mouth tender, finished with mushrooms for a delicious cold weather dinner.



For the marinade

  • 4 cloves garlic
  • 3 sprigs rosemary
  • 2 sprigs thyme or 1 tsp dried thyme
  • 10 white peppercorns
  • 6 cloves
  • 8 juniper berries
  • 1 tsp coarse salt
  • 3.5 cups dry red wine such as Chianti
  • 3.5 lbs beef short ribs

For braising the short ribs

  • 1 tbsp olive oil
  • 1 onions, finely diced
  • 2 carrots, finely diced
  • 1 parsnip, finely diced
  • 1 stalk celery, minced (optional)
  • 1 cup beef broth
  • 1 tsp minced rosemary (from the marinade)
  • 3 cloves garlic, minced (from the marinade)

For the mushrooms

  • 1 tbsp olive oil
  • 1 large portobello mushroom, stem removed and chopped
  • 10 oz package sliced button mushrooms
  • 1 shallot, chopped


  1. Make the marinade: Combine all the marinade ingredients–the garlic through the red wine–in a large pan. Bring the wine to a boil, simmer for 10 minutes, and then let it cool a bit before combining with the ribs. (see notes)
  2. Let the marinade get to work: Place the ribs in a plastic storage bag. Carefully pour the marinade in with the ribs. Squeeze the air out, and seal the bags tightly. Place in the refrigerator for at least 6 hours, or overnight.
  3. Prep the ribs: Preheat oven to 275 convection / 300 degrees conventional. When you’re getting ready to braise the ribs, remove the short ribs from the marinade, reserving the marinade. Scrape off large bits of marinade ingredients that may be sticking to the ribs. Find 3 garlic cloves and a sprig of rosemary from the marinade, and mince for later.
  4. Strain the marinade: Place a large bowl in the sink, and place a finely meshed sieve over the bowl. Pour the marinade through the
  5. Sauté vegetables: Heat 1 tablespoon of olive oil in a large oven safe dutch oven. Add the onions, carrots, celery, and parsnip to one dutch oven or skillet; add the other half of the veggies to your second cooking vessel, or hold aside to do in 2 batch. Cook the veggies until they soften, about 10 minutes, stirring occasionally.
  6. Brown the ribs: Add the short ribs to the veggie mixture. Turn the meat over every few minutes to brown the meat on each site.
  7. Braise the short ribs: Have the oven preheated to 275. Once the meat has browned in the dutch oven, add the broth, rosemary, minced garlic and 1.5 cups of reserved marinade. Bring to a boil, then cover and move from the stove top to the oven. Cook for at least 3 hours, until the meat is very tender. Check every hour or so to make sure you still have liquid in the dutch oven.
  8. Prepare the mushrooms: Start this as you get within 30 minutes of finishing the beef slow cooking process. Heat a tablespoon of olive oil in a skillet on medium. Add the shallot, sauté until softened, about 5 minutes. Add the mushrooms, cook until they sweat, about 5 minutes.
  9. Prepare the ribs: After the ribs have braised for 3 hours, remove the Dutch oven from the oven and place on the stove top. Remove the cover from the beef. You should have some excess liquid. Scoop a ladleful of the broth from the beef into the mushroom skillet. Cook the broth down until it is mostly absorbed. Remove the short ribs from the  dutch oven, and place on a platter. Cut the meat off the bones–it should slide off very easily and some meat will have come off the bone during the cooking. Cut the beef into smaller bite sized pieces, and removed large pieces of excess fat.
  10. Finish the dish: Put the chopped beef back into the cooking vessel, and stir it into the broth. Stir the mushrooms in with the beef. Simmer for 5 to 10 minutes to blend the flavors and reduce the sauce a bit. The beef can be served at this point, or kept warm on low heat until you are ready to serve.
  11. Serve: Serve the beef and mushrooms over buttered noodles or mashed potatoes. Scoop the beef and mushrooms out with slotted spoon, then scoop the desired amount of additional sauce to serve over the beef. And of course, serve it with a glass of red wine!


  • I have made this marinade without heating the marinade ingredients, but have seen heating the wine recommended a couple places, to best tenderize the meat, so am leaving the recipe that way. But it seems to come out fine if you want to skip heating the wine and mix the marinade at room temperature.

Tips for scaling up the recipe

  • You will need two bags to fit a double portion of short ribs. Double the marinade quantity, and divide it between two bags to marinate the ribs.

Slow Cooker Option

  • Marinate the short ribs as described in the instructions.
  • Brown the beef with the vegetables in a large skillet, as described above. Transfer the beef and veggie mixture from the skillet to the slow cooker. Add the broth, 2 cups of reserved marinade, rosemary, optional spice blend and minced garlic to the slow cooker. Cover and cook for 2 hours on high, 6.5 hours on low, or 10 hours on low.
  • When the short ribs have cooked in the slow cooker for the desired amount of time, remove the meat from the bones as described above. You can either put the meat back into the slow cooker with the liquid along with the cooked mushrooms, or finish the dish in a large pan — combine the liquid, meat and mushrooms and simmer for 5 to 10 minutes.
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