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Le Creuset Porcini Slow Braised Beef Short Ribs Recipe With Garlic Herb Mushrooms
Savour slow‑braised, fall‑off‑the‑bone short ribs infused with rich porcini powder and red wine, crowned by a buttery garlic‑herb mushroom medley. This elegant yet effortless dish offers a single‑pot gourmet moment, ideal for an intimate night in or a dinner that dazzles.
Keep scrolling for the full recipe and how to make Slow Short Braised Beef Ribs.
Recipe Information
- Cooking: 3 hours 30 minutes
- Serves: 6-8
- Skill Level: Intermediate
Ingredients
- 3 lb bone‑in beef short ribs (approx 1.4 kg)
- 2 tbsp ground porcini mushrooms
- 1 diced onion
- 6 garlic cloves, peeled and sliced
- 1½ cups dry red wine
- 1 cup beef stock
- 1 tbsp tomato paste
- 1 bouquet garni
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, quartered
- 8 oz shiitake mushroom caps, sliced
- 8 oz oyster mushrooms
- ¼ cup chopped parsley leaves
- Olive oil
- All-purpose flour
- Salt and pepper
EQUIPMENT
Method
- Preheat your oven to 325°F (163 °C), Gas Mark 3. Season the short ribs generously with salt, pepper, and the porcini mushroom powder. Lightly coat in flour, shaking off any excess.
- Warm a Le Creuset Shallow Casserole over a medium heat with a slick of olive oil. Once it begins to shimmer (not smoke), brown 3–4 ribs at a time on all sides. Set them aside and repeat with the rest, adding oil if needed.
- Using the same pan, drop the heat to a medium-low and sauté the diced onion until it begins to caramelise, which should take around 5 minutes. Add half the garlic and cook just until fragrant; this will only take around 30 seconds. Pour in the red wine and let it reduce by half (roughly 5 minutes).
- Stir in beef stock, tomato paste, and the bouquet garni. Nestle the seared ribs back in, along with any juice accumulated while resting, cover with the lid, and transfer to the oven.
- Braise for 2–2½ hours or until the ribs are juicy, tender, and the meat can easily fall away from the bone, then remove the lid for the last 30 minutes to thicken the sauce a little.
- In a separate sauté pan, melt the butter over a medium heat and add the cremini, shiitake, and oyster mushrooms, cooking until golden brown (about 10 minutes). Season with salt, stir in the remaining garlic for 1 minute, toss in the parsley and keep warm.
- Pull the tender ribs from the oven, and adjust the sauce seasoning with salt and pepper to your taste. Plate the ribs and top them with the garlic mushrooms, then pour over the rich sauce left over from the pan.
- With the table set and the aromas filling the air, sit back, relax, and savour every bite!
Le Creuset Collection
Renowned for their legacy in crafting premium cookware, Le Creuset offer high-quality stoneware that seamlessly blends tradition with innovation. With generous handles for easy transport, they transition effortlessly from oven to table, adding a touch of sophistication to any setting. Available in a wide range of colours, their products embody Le Creuset's commitment to quality and timeless design, making them a cherished addition to your kitchen.
