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Red wine braised short ribs with mushrooms and pancetta.
5 from 2 votes

Red Wine Braised Short Ribs with Pancetta and Mushrooms

Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Servings: 4 servings
Red wine braised short ribs, a delicious dish that's bound to impress. Beef short ribs braised in a red wine sauce and topped with mushrooms and pancetta.
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Ingredients

  • 6-8 short ribs, bone in
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 cup flour
  • 1 1/2 tablespoons tomato paste
  • 1/3 cup shallots, minced
  • 1 head garlic, halved lengthwise
  • 1 bottle red wine, dry
  • 2 cups beef broth, low sodium
  • 2 cups mushroom broth
  • 3 sprigs fresh rosemary
  • 2 cups chestnut mushrooms, halved
  • 3/4 cup pancetta, sliced
  • fresh parsley, for garnish

Instructions

  • Preheat oven to 325°F. Season each side of the short ribs generously with salt and pepper.
  • Dredge each short rib in flour on all sides, shaking off any excess flour as you go. 
  • Heat olive oil in a dutch oven over high heat. Once the pan is hot, add the short ribs and sear on all sides to brown them, about 10 minutes.
  • Remove the short ribs from the dutch oven. Add shallots, tomato paste, and garlic halves facing down into the pan. Cook until fragrant, about 1 minute.
  • Deglaze the dutch oven with red wine, scraping up the bits on the bottom of a pan with a spatula. Return the short ribs to the pan, and reduce the red wine until only about a cup remains. 
  • Pour beef broth and mushroom broth in until the short ribs are about half covered. Add rosemary to the sauce and bring to a boil. 
  • Place the lid or tin foil over the dutch oven. Place it in the oven for 2 1/2 hours or until meat is tender, basting the short ribs several times during cooking. 
  • Meanwhile, add pancetta to a saucepan. Cook over medium heat for 5 minutes or until slightly crisp. Add the mushrooms and continue to cook for 5-10 minutes or until pancetta is crisp and mushrooms are tender. 
  • When the short ribs are ready, remove from pan and cover them with foil. Run the sauce through a sieve and press the garlic into the sauce. 
  • Serve the red wine braised short ribs over mashed potatoes. Top with mushrooms and sauce. Garnish with parsley.
Calories: 497kcal