Dinner at my house is fairly simple: casseroles, baked chicken, grilled meat and vegetables, or tacos. At least once a month, I will make a more elaborate meal –– splurging on an expensive cut of meat or spending more than an hour cooking. Last week my boyfriend told me he had never eaten short ribs – I was shocked. Louis is an adventurous eater and pretty well-versed in the kitchen. I took the opportunity to make a short rib dinner for our monthly “fancy” dinner. I prefer red wine-braised short ribs, and instead of celery I use mushrooms to add more depth to the sauce and create a dark, rich gravy. This recipe makes extra gravy than you will need; you can freeze what’s leftover gravy for a later meal. I always have strained tomatoes in my refrigerator and use them whenever I can, but you can use one tablespoon of tomato paste instead. This recipe is a generous meal for two but can easily be doubled for a larger family. 

Red Wine & Mushroom Braised Short Ribs
Serves 3

Ingredients
3 pounds bone-in beef short ribs, cut crosswise (between bones) into 2-inch piece
Salt and ground black pepper, to taste
3 tablespoons vegetable oil
2 medium onions, chopped
2 medium carrots, peeled and chopped
8-ounces crimini mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons strained tomato
½ bottle dry red wine
2 tablespoons dried parsley
2 teaspoons dried oregano
2 dried bay leaves
4 large sprigs thyme
1 head of garlic, halved crosswise
4 cups low-sodium beef stock
2-3 teaspoons cornstarch

Directions

1. Preheat the oven to 350 degrees. Pat short ribs with a paper towel to remove excess moisture, then season both sides with salt and pepper. 
2. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown short ribs on all sides, about 2-4 minutes per side. Transfer short ribs to a plate. 
3. Add onions, carrots, and mushrooms to pot and cook over medium-high heat, stirring often, until onions are browned, about 8 minutes. Add flour and tomato and stir constantly until well combined and vegetables thicken, about 2-3 minutes. 
4. Add wine, then add the short ribs and bring to a boil. Lower heat to medium and simmer, uncovered, until wine is reduced by half, about 20 minutes. 
5. Add herbs and garlic and stir in stock. Bring to a boil, cover, and transfer to the pre-heated oven.
6. Cook until short ribs are tender, about 2 hours. Transfer short ribs to a platter, then strain remaining sauce into a measuring cup. Discard vegetables and herbs. 
7. Transfer sauce, reserving 2 tablespoons, into a small saucepan over medium heat. Whisk together reserved sauce and 2-3 teaspoons cornstarch to make a slurry. Whisking continuously, add slurry to the sauce and whisk until thick and well combined. Adjust seasoning if needed. Remove from heat. 
8. Serve short ribs over mashed potatoes topped with gravy.

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