Some of my favorite dishes begin with beef short ribs…Momma’s Vegetable Beef Soup and Maggiano’s Braised Beef Cannelloni immediately come to mind!  Today’s recipe is just simply braised beef short ribs with mushroom gravy.  All done in one pot and served over mashed potatoes, it’s comfort food at it’s best.

Look for large short ribs with more meat than bone or fat…trim excess fat.

Rub with seasoning

Dust lightly with flour

All browned and ready for braising.

Beef Short Ribs
Serves 4

4 Beef Short Ribs
1 teaspoon seasoned salt, I used Lawry’s
1 teaspoons black pepper
2 teaspoons onion powder
1/2 teaspoon hot paprika
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium onion, sliced into rings
4 cloves garlic, chopped
2 bay leaves
4 cups vegetable stock, low sodium
2 cups sliced mushrooms
1/4 cup white wine

Thickener(Optional):
1 tablespoon all-purpose flour
1/4 cup sauce from the pot

Mix  flour and hot liquid until completely smooth and thick.  Stir into pot and allow to simmer until thickened.

Preheat oven to 325 degrees.  In a small dish, combine seasoned salt, black pepper, onion powder, and paprika.  Trim and discard excess fat from short ribs, and rub all over with seasoning mixture.  Heat olive oil and butter in a dutch oven on medium-high heat until butter begins to sizzle and pop.  Lightly dust short ribs with flour before transferring to the dutch oven.  Brown short ribs on all sides, about 2 minutes per side.  Transfer browned short ribs to a plate and reduce heat to medium.  Add half of the sliced onion, half of the chopped garlic, and both bay leaves to the dutch oven.  Saute until onions begin to soften, about 2 minutes, before adding stock to the pot.  Add short ribs, bone side up, and when the stock begins to boil, cover and transfer to the oven.  Allow to braise for 2 hours. Add sliced mushrooms, remaining onion, garlic, and white wine.  Cover and cook for an additional 30 minutes.

If you want a thicker sauce, prepare the thickener and return dutch oven to the stove top.  Stir in thickener and allow to simmer for about 5 minutes