Step 1

Heat oven to 250 degrees Fahrenheit.

Step 2

Heat oil in a dutch oven (I love my Le Creuset) over medium heat.

Step 3

Generously season all sides of the short ribs with salt and pepper.

Step 4

Add short ribs to hot oil and sear for 3-4 minutes per side until browned. Try not to move the short ribs once you put them down!

Step 5

Remove short ribs from dutch oven and set aside. They won’t be fully cooked yet – that’s ok!

Step 6

Return dutch oven to stovetop over medium heat. Add onion and garlic. If the pan looks too dry, add another splash of olive oil. Sauté 2-3 minutes until onion is translucent.

Step 7

Add mushrooms to dutch oven and stir to combine. Cook 5-7 minutes more, until mushrooms have reduced and onions have begun to caramelize.

Step 8

Add salt and pepper to taste.

Step 9

Add tomato paste and stir to combine.

Step 10

Add red wine to dutch oven to deglaze. Make sure to scrape any browned bits off the bottom of the pan with a wooden spoon!

Step 11

Bring the mixture up to a simmer, then turn off the heat.

Step 12

Add short ribs back to the dutch oven, nestling them in with the onions and mushrooms.

Step 13

Cover dutch oven with a tight fitting lid. Bake at 250 degrees F for 4-5 hours until short ribs easily pull apart with tongs or a fork.

Step 14

Remove short ribs from oven and let cool for 10-15 minutes. Skim off any fat that’s risen to the top.

Step 15

If the broth looks too watery, you can bring it to a simmer over medium heat on the stovetop and cook it until it’s reduced to a consistency you like.

Step 16

Serve immediately over White Cheddar Mashed Potatoes (optional – recipe below). Garnish with a bit of fresh chopped parsley if desired.

Step 17

Cook potatoes in lightly salted water (I use 1 Tablespoon of Kosher salt per 6-8 cups of water) until they are easily pierced with a fork, about 30-45 minutes.

Step 18

Drain potatoes and set aside.

Step 19

Return pot to stove over medium heat. Add butter, salt, pepper, and half and half to pot and cook, stirring frequently, until barely simmering. Turn off the heat.

Step 20

Return potatoes to pot and mash with a potato masher.

Step 21

Add shredded white cheddar cheese and stir until cheese has melted fully into the mashed potatoes. Taste and add seasoning if necessary. If the potatoes are too dry, add another splash of half and half or a little more butter.

Step 22

Top mashed potatoes with wine braised short ribs and fresh chopped parsley (optional) and serve immediately.