Diva Tasting: Braised Short Ribs and Mushrooms…

Braised Short Ribs and Mushrooms
1 Small Package Cremini Mushrooms; Sliced
3 Pounds Beef Short Ribs
Sea Salt And Freshly Ground Black Pepper To Taste
2 Tablespoons Vegetable Oil
1 White Onion, Chopped
3 Cloves Garlic, Minced
2 Cups Beef Broth
1 Cup Tomato Sauce
1 Teaspoon Dried Rosemary
½ Teaspoon Salt
1 Pinch Cayenne Pepper
1 Bay Leaf
1 Teaspoon Soy
1 Teaspoon Balsamic
1/4 Cup Water
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Season short ribs all over with salt and black pepper.
  3. Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a sprayed Dutch oven.
  4. Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
  5. Pour sauce liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
  6. Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
  7. Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.
  8. Serve with cornbread, fried potatoes, and salad.

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