Savor the Richness: Red Wine-Braised Short Ribs with Wild Mushrooms

Last Updated on January 22, 2024

Today, we’re diving into a recipe that’s perfect for those who love to take their time in the kitchen and enjoy the rich, comforting flavors of a well-cooked meal: Red Wine-Braised Short Ribs with Wild Mushrooms. This dish, a perfect blend of tender beef and earthy mushrooms, braised in a luscious red wine sauce, is a testament to the magic of slow cooking.

What Makes This Dish Special

There’s something undeniably special about Red Wine-Braised Short Ribs. It’s a dish that speaks to the soul, especially on those days when you crave comfort and warmth from your meal. The short ribs, known for their rich marbling, become incredibly tender and flavorful as they slowly braise in a bath of red wine and herbs. The wild mushrooms, with their own unique texture and earthy flavor, add an additional layer of complexity. This isn’t just food; it’s a culinary experience that turns an ordinary dinner into an extraordinary one. The key here is patience – as the dish slowly cooks, the flavors deepen and meld together, creating a symphony of taste that’s worth every minute of the wait.

Serving Suggestions

What’s a great dish without the perfect pairing? Serve these succulent ribs with a side of creamy mashed potatoes or buttery polenta to soak up that rich sauce. A fresh, crisp salad can add a nice contrast to the hearty meat. And of course, don’t forget a glass of the red wine you used in cooking – it’s the perfect way to complement the flavors of the dish.

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Chef’s Tip

Preparing this recipe a day in advance makes removing the fat from the gravy easier and allows the flavors time to meld.

Red Wine-Braised Short Ribs with Wild Mushrooms

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Protein: Beef
Cut: Short Ribs
Course: Main Course
Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Servings: 6


  • 4 lbs ButcherBox Bone-in Short Ribs
  • Kosher salt & freshly ground pepper
  • 1 tbsp extra-virgin olive oil
  • 3 sprigs fresh thyme
  • 3 sprigs fresh sage
  • 12 oz wild mushrooms maitake or oyster
  • 4 garlic cloves smashed & peeled
  • 1 medium onion sliced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups chicken stock plus more as needed
  • fresh flat-leaf parsley leaves for garnish


  • Preheat the oven to 300°F.
  • Thoroughly season the short ribs with salt & pepper.
  • In a large skillet, heat the olive oil over medium-high.
  • Working in batches, sear the short ribs on all sides until deeply browned, 8 to 10 minutes per batch. Transfer the browned short ribs to a wide baking dish. Nestle the sprigs of thyme and sage in between and under the short ribs.
  • Measure ¼ cup of drippings from the skillet and save the remaining fat for another use. Pour the drippings back into the skillet over medium-high heat.
  • Add the mushrooms and season with salt & pepper. As the mushrooms release moisture, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook the mushrooms until they are golden brown, about 10 minutes. Transfer the mushrooms to the baking dish with the short ribs.
  • Reduce the heat to medium and add the garlic and onions. Season with salt and pepper.
  • Cook until the onion mixture is just softened, 4 to 5 minutes. Add the tomato paste and cook, stirring frequently, until it caramelizes slightly, 2 to 3 minutes.
  • Add the red wine and bring to a simmer. Cook until the wine has reduced slightly, about 7 minutes. Add the chicken stock and bring to a simmer. Pour the hot liquid over the meat. Add more chicken stock or water as needed to ensure most of the meat is submerged.
  • Cover and transfer to the oven. Bake until the short ribs are tender, 3½ to 4 hours.
  • Transfer the short ribs to a platter, skim the fat off the braising juices, and spoon over the short ribs.
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Ashley Lonsdale is the chef at ButcherBox. Her big hope is for a world where everyone can access the joy of food. That hope is precisely why she spends her free time as an associate board member for the Food Education Fund and writing recipes for her newsletter FOODSTAR. Previously, she was the culinary director for Daily Harvest, a private chef, and a line cook in various New York City kitchens. She is a graduate of the French Culinary Institute.