Go Back
Print

Mushroom Balsamic Braised Short Ribs

Author Jacqueline

Ingredients

  • 5.5 lbs short ribs
  • 3 cups beef stock
  • 1 cup dry red wine
  • 3 T balsamic vinegar
  • 1 package brown gravy mix
  • 1 package onion gravy mix
  • 3 - 4.5 oz jar whole mushrooms

Instructions

  • Preheat oven to 350F.
  • Season the short ribs with salt and pepper. Add 1 T olive oil to a dutch oven set over medium high heat. Add the short ribs and brown, working in batches if necessary. Remove the browned ribs to a plate and set aside.
  • Add the stock, wine and vinegar to the pot. Use a wooden spoon to scrape any browned bits on the bottom of the wine. Bring to a simmer.
  • Whisk in the two gravy packets and the mushrooms. Return the short ribs (and any accumulated juices) to the pot, nestling them in the liquid as much as possible.
  • Cover the pot and place in preheated oven. Cook for 2 hours.
  • Skim off as much fat as possible and serve over polenta.