Oven-Braised Red Wine Short Ribs with Mushrooms (Bistro-Style)

A classic wine-lover’s dish: seared beef short ribs braised low and slow in red wine until spoon-tender, with earthy mushrooms and a velvety sauce. This is built to match structured reds (Cabernet/Syrah) and feels special without being fussy.

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Ingredients

Beef Choice Bone-In Short Ribs (on sale) 1.25 lb (2–3 ribs) $9.59/lb
Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, halved or sliced $4.49 (8 oz)
Fresh Cut Carrots Celery and Onions Chopped Soup Base 12 oz (use it all) $5.00 (12 oz)
Simple Truth Organic® Garlic Bulbs 3 cloves, smashed or minced $2.79 (3 ct)
Red wine (dry) 1 1/2 cups (Cabernet/Syrah blend preferred)
Beef broth 1 cup
Tomato paste 1 tbsp
Bay leaf 1
Fresh thyme or dried thyme 4 sprigs or 1 tsp dried
Olive oil 1 tbsp
Salt & black pepper to taste
Optional: butter (finish sauce) 1 tsp

Instructions

Season + sear: Pat short ribs dry. Season aggressively with salt and pepper. Heat 1 tbsp oil in a heavy pot/Dutch oven on the stove over medium-high. Sear ribs until deep brown on all sides, 8–12 minutes total. Remove to a plate.
Sauté aromatics: Reduce heat to medium. Add the 12 oz soup base; cook 5–7 minutes until softened and lightly browned. Add garlic and 1 tbsp tomato paste; cook 1 minute.
Deglaze: Pour in 1 1/2 cups red wine, scraping up browned bits. Simmer 5 minutes to reduce slightly.
Braise: Add 1 cup broth, bay leaf, and thyme. Return ribs (and juices) to pot. Cover and cook in a 300°F oven for 2.5–3 hours (or stovetop on very low) until fork-tender.
Add mushrooms: In the last 30 minutes, stir in 8 oz mushrooms so they absorb sauce and stay meaty.
Finish sauce: Remove ribs. Simmer sauce uncovered 5–10 minutes to thicken; taste for salt/pepper. Optional: whisk in 1 tsp butter for gloss.
Serve (for 2): Plate ribs with lots of mushrooms and sauce. Best with a simple side (mashed potatoes/polenta) if you want, but the wine pairing is the star.

Health notes: Rich and higher-calorie (~850–1100 kcal/serving). Healthiness: Indulgent. To lighten: skim fat after braise, use more mushrooms and less meat per plate, and serve with extra greens.

Drink pairing: Wine (maximum pairing): - Cabernet Sauvignon (Washington State, Bordeaux-style blends) - Syrah (Walla Walla/Columbia Valley) - Red blend (Bordeaux blend / Meritage) Why it works: the wine-braised sauce mirrors the wine in the glass; tannin + collagen-rich short ribs = perfect smoothing effect. Tip: Use the same wine to cook and drink.

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