Short Ribs with Mushrooms

Hiver 2015
food and drink

BY: Lucy Waverman

These excellent short ribs have a rich sauce with mushrooms added at the end for flavour and texture. They are a treat to eat. I use nebrodi or nebrodini (large fat oyster-type mushrooms) as they are white and I like the colour contrast, but you could use any kind.

1 tbsp (15 mL) chopped garlic
½ cup (125 mL) Carménère or other red wine
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) chopped fresh oregano
1 tbsp (15 mL) chopped fresh thyme
1 tbsp (15 mL) chopped fresh rosemary
¼ cup (60 mL) olive oil
4 short ribs on the long bone, about 9 oz (275 g)
Salt and freshly ground pepper
1 cup (250 mL) chopped Spanish onion
2 cups (500 mL) beef stock
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) soy sauce
2 tbsp (30 mL) butter
3 oz (90 g) mushrooms, thinly sliced

1 Combine garlic, wine, Dijon, oregano, thyme, rosemary and 2 tbsp (30 mL) olive oil in a bowl. Arrange short ribs in a large dish so they are in one layer. Pour marinade over ribs and let sit for 2 hours. Pat ribs dry and reserve any marinade. Season ribs with salt and pepper.

2 Preheat oven to 225°F (110°C).

3 Heat remaining 2 tbsp (30 mL) oil in a skillet or Dutch oven over high heat. Working in batches, brown meat well, about 2 to 3 minutes per side. Set meat aside.

4 Remove all but 1 tbsp (15 mL) oil. Reduce heat to medium. Add onion and sauté until softened, about 2 minutes. Stir in beef stock, Worcestershire, soy sauce and reserved marinade. Bring to boil, scraping up any little pieces on base of pot.

5 Return short ribs to skillet and cover. Bake for 3 to 5 hours or until ribs are fork-tender.

6 Heat butter in a pan over high heat and add mushrooms. Sauté until tender, about 7 minutes. Season with salt and pepper and reserve. Remove ribs from skillet and keep warm.

7 Skim any fat from short rib sauce. Place over medium heat and reduce until very flavourful and slightly thickened, about 5 minutes longer. Serve ribs over Mashed White Sweet Potatoes (recipe follows) with sauce on the side and sprinkled with the mushrooms.

Serves 4


A different flavour profile than mashed potatoes but with the same creaminess. White sweet potatoes have a purple skin. If unavailable, use regular sweet potatoes.

2 lbs (1 kg) white sweet potatoes, peeled, diced
1 cup (250 mL) milk
Salt and freshly ground pepper
½ cup (125 mL) whipping cream
2 tbsp (30 mL) butter

1 Peel and dice sweet potatoes. Place in pot and add enough water to reach the top of the vegetables. Add milk and season with salt. Bring to boil and boil for about 20 minutes or until tender.

2 Drain, reserving 1 cup (250 mL) cooking liquid. Return sweet potatoes to pot and place back over turned-off heat to allow to dry off, shaking them.

3 Mash with a potato masher. Beat in ½ cup (125 mL) cooking liquid and cream. Add more cooking liquid if too thick. Season with salt and pepper and finish with butter.

Serves 4

What to Serve