1. Heat oil in a large pan over medium-high heat. Working in batches to not crowd the pan, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate and allow them to cool. 2. Combine wine, beef broth, rosemary, thyme, and garlic in a large bowl. Place short ribs in marinade and cover with plastic wrap or aluminum foil and refrigerate overnight. 3. Preheat oven to 350 degrees F. 4. Place ribs in the bottom of an oven-safe Dutch oven or a deep oven-safe dish. 5. Add salt and pepper to marinade and stir to combine. Pour marinade over ribs. Add water, if needed, until ribs are mostly covered with liquid. 6. Cover pan and roast 2 hours. 7. Remove pan from oven and add pearl onions. Then return pan, uncovered, to oven and roast for 30 minutes more. 8. 5 minutes before the short ribs are almost about to be pulled out of the oven. Combine mushrooms and oil in a large saute pan over high heat. 9. Cook mushrooms, stirring constantly, 5 minutes or until golden brown. 10. Take the short ribs out of the oven. The meat should will be very tender and sauce is slightly reduced. 11. Stir mushrooms into short rib mixture and serve over bed of mashed potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
