This mushroom onion braised short ribs recipe is a delicious way to bring warmth and comfort to the table. Tender beef short ribs simmer slowly with savory mushrooms, sweet onions, and a rich broth, creating a deep, flavorful dish perfect for cozy dinners. Everything comes together in one pot, making it a favorite for both taste and ease.
Whether you’re hosting friends or making a Sunday dinner for family, this recipe delivers on richness, simplicity, and that soul-satisfying feeling only a slow-cooked meal can bring.
Table of Contents
Why You’ll Love This Recipe
- Incredible flavor with minimal steps. The cooking method builds complex flavor from simple ingredients.
- Tender beef every time. The meat becomes perfectly soft after hours of braising.
- Simple cleanup. Made in just one pot, so there’s less to wash afterward.
It’s ideal for cool weather, weekend meals, or when you want to impress with something that feels luxurious without being difficult.
Ingredients You’ll Need
Here’s a breakdown of what you’ll need and how each item contributes to the final flavor.
Beef Short Ribs (4 lbs)
Choose bone-in for maximum flavor or boneless for easier serving. Either type will work, but the bones help enrich the sauce as the meat cooks.
Cooking Oil (2 tablespoons)
Used for searing the ribs and softening the vegetables. A neutral oil like avocado or vegetable oil is best.
Yellow Onion (1 large)
Adds natural sweetness and depth to the base of the sauce when slowly sautéed.
Garlic (4 cloves, minced)
Provides a savory, aromatic punch that enhances the richness of the dish.
Cremini Mushrooms (8 ounces, sliced)
These mushrooms keep their shape and soak up the sauce beautifully. They’re a flavorful match for braised beef.
Tomato Paste (2 tablespoons)
Thickens the sauce and deepens the savory flavor, adding a subtle acidity.
Brown Sugar (2 tablespoons)
Adds balance by cutting through the bitterness of the beer and bringing out the sweetness in the onions.
Stout Beer (18 ounces)
Infuses the sauce with roasted malt flavor. The alcohol cooks off, leaving behind a deep richness.
Beef Broth (2 cups)
Forms the base of the braising liquid and supports the bold flavors.
Thyme (3 sprigs or 1 teaspoon dried)
Herbal and earthy, it enhances the complexity of the dish without overpowering it.
Bay Leaf (1)
Provides a subtle background flavor and rounds out the dish during the long cook.
How to Make Mushroom Onion Braised Short Ribs
This dish requires just a few simple techniques. You’ll start with browning the ribs for flavor, then build a savory base with vegetables and liquids. After that, everything cooks slowly in the oven until the beef becomes fall-apart tender.
Step-by-Step Instructions
Step 1: Preheat Your Oven
Set the oven to 375°F so it’s ready to braise the ribs after everything is assembled.
Step 2: Sear the Beef Ribs
In a large Dutch oven, heat the oil over medium-high. Season the short ribs well with salt and pepper, then brown each side in batches until nicely crusted. Remove and set aside once browned.
Step 3: Cook the Onion and Garlic
In the same pot, add the sliced onion and cook until softened and golden, about 5 to 7 minutes. Add the garlic and sauté for another minute, stirring often.
Step 4: Add the Mushrooms
Toss in the sliced mushrooms and cook for 2 to 3 minutes, or until they begin to release moisture and darken slightly.
Step 5: Stir in Tomato Paste and Brown Sugar
Add the tomato paste and sugar, stirring to coat the vegetables. Let it cook for 1 minute to deepen the flavors.
Step 6: Deglaze with Beer
Pour in the stout beer, using a spoon to scrape any browned bits off the bottom of the pot. This adds a ton of flavor to the sauce.
Step 7: Add Broth and Herbs
Pour in the beef broth, then return the browned ribs to the pot. Tuck in the thyme sprigs and bay leaf.
Step 8: Braise Until Tender
Cover the pot and transfer it to the oven. Let it cook for 2 ½ to 3 hours, or until the beef is very tender and easily falls apart. When done, remove the herbs and serve with the rich mushroom-onion sauce.
Helpful Tips
- Use well-marbled ribs for better tenderness and richness.
- Don’t skip searing. This step adds a ton of flavor that carries through the whole dish.
- Deglaze properly. Be sure to scrape up every bit from the bottom of the pot when adding the beer.
- Plan ahead. This meal tastes even better the next day, so it’s great to make in advance.
- Skim the fat after chilling if you prefer a leaner sauce.
Details
Flavor: Savory, rich, and slightly sweet with deep earthy notes
Texture: Juicy, tender beef in a velvety sauce
Occasion: Best for cold-weather dinners, entertaining, or weekend cooking
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours
Notes (Optional Variations or Substitutions)
- Mushrooms: You can replace cremini with portobello or baby bella for a stronger taste.
- Alcohol-free option: Use additional beef broth with a splash of balsamic vinegar if avoiding beer.
- Different herbs: Rosemary or sage can replace thyme for a different aromatic profile.
- Sweetness level: Adjust the sugar if you prefer a less sweet sauce.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 757 kcal |
| Carbohydrates | 20 g |
| Protein | 68 g |
| Fat | 41 g |
| Saturated Fat | 15 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 19 g |
| Trans Fat | 0.03 g |
| Cholesterol | 195 mg |
| Sodium | 523 mg |
| Potassium | 1819 mg |
| Fiber | 1 g |
| Sugar | 10 g |
| Vitamin A | 160 IU |
| Vitamin C | 7 mg |
| Calcium | 71 mg |
| Iron | 8 mg |
Frequently Asked Questions (FAQ)
What type of mushrooms work best for braised short ribs?
Cremini mushrooms are best because they keep their texture and soak up the flavors of the braising liquid.
Should mushrooms and onions be added at the beginning or end of braising?
They should be added early. Sautéing them before braising builds flavor and gives them time to blend into the sauce.
Can mushroom onion braised short ribs be made ahead of time?
Yes. This dish is perfect for making ahead. The flavor improves after resting overnight in the fridge.
What wine or broth pairs best with mushroom onion braised short ribs?
A dry red wine or dark beer like stout pairs well. If avoiding alcohol, a rich beef broth with a dash of vinegar works beautifully.
Storage Instructions
Let the ribs cool fully before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze with sauce for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm slowly in a covered pot over low heat or in a 300°F oven until heated through.
Mushroom Onion Braised Short Ribs | Comfort in One Pot
- Total Time: 3 hours
- Yield: 4 servings 1x
Description
Mushroom onion braised short ribs are a one-pot comfort dish with fork-tender beef, rich stout beer sauce, and deep mushroom flavor. Perfect for cozy nights or make-ahead dinners.
Ingredients
4 lbs Beef Short Ribs (bone-in or boneless)
2 tablespoons Oil
1 large Yellow Onion, sliced
4 Garlic Cloves, minced
8 ounces Cremini Mushrooms, sliced
2 tablespoons Tomato Paste
2 tablespoons Brown Sugar
18 ounces Stout Beer
2 cups Beef Stock
3 sprigs Fresh Thyme (or 1 teaspoon dried thyme)
1 Bay Leaf
Instructions
1. Preheat the oven to 375°F.
2. Heat oil in a large Dutch oven over medium-high. Season ribs with salt and pepper. Sear on all sides in batches until browned. Remove and set aside.
3. Add onions to the pot and cook for 5–7 minutes until softened. Add garlic and cook 1 more minute.
4. Add mushrooms and sauté for 2–3 minutes until softened.
5. Stir in tomato paste and brown sugar. Cook for 1 minute to develop flavor.
6. Deglaze the pot with stout beer, scraping up browned bits from the bottom.
7. Add beef stock and stir to combine.
8. Return ribs to the pot, submerging in liquid. Add thyme and bay leaf.
9. Cover and transfer to oven. Braise for 2 ½ to 3 hours until meat is tender and falling off the bone.
Notes
You can substitute portobello mushrooms for cremini.
Replace stout beer with beef broth and a splash of balsamic for an alcohol-free version.
This recipe can be made a day ahead. Store in the fridge and skim off excess fat before reheating.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 757
- Sugar: 10g
- Sodium: 523mg
- Fat: 41g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0.03g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 68g
- Cholesterol: 195mg
Conclusion
If you’re craving a cozy meal that feels special but doesn’t require hours of hands-on work, mushroom onion braised short ribs are the answer. This one-pot wonder fills your kitchen with amazing aromas and your plate with incredible flavor. Whether served for a weeknight comfort dinner or as the centerpiece of a special gathering, this dish always delivers.
Take your time, follow the steps, and enjoy the rewarding results. Once you’ve tasted how good this is, it’ll become part of your regular recipe lineup