This recipe for Red Wine Braised Short Ribs with Mushrooms has been my cold-weather anchor for years. I first experimented with this combination on a rainy weekend when I pulled a cheap bottle of Chianti out of the pantry and decided short ribs deserved more than a quick sear. What started as happy improvisation became a tradition: the slow-braised ribs turn meltingly tender and soak up the savory, herb-scented wine while the mushrooms add an earthy counterpoint. The texture is a wonderful contrast — fork-tender beef, silky reduced braising liquid, and mushrooms that soak up every bit of the sauce.

I often make this for dinner parties because the aroma fills the house and guests begin to gather in the kitchen long before the meal is served. It’s a forgiving technique for home cooks: a long, low braise rewards patience with deep flavor, and much of the hard work is passive. Serve it on buttered egg noodles or creamy mashed potatoes, and you’ll understand why this dish reliably gets asked for again. I find a medium-bodied dry red such as Chianti or Sangiovese gives the right acidity and structure without overpowering the beef.

Ingredients

• Beef short ribs (3.5 pounds): Choose meaty English-cut ribs with a good balance of fat and connective tissue; the fat renders and the collagen converts to gelatin during the low, slow braise for velvety mouthfeel. Local butcher-prioritized cuts or USDA Choice work well.
• Dry red wine (3.5 cups): Use a medium-bodied wine like Chianti or Sangiovese. It provides acidity and depth; avoid sweet wines. A bottle labeled 'dry' with bright cherry notes is ideal.
• Fresh herbs and aromatics: Fresh rosemary and thyme, garlic and shallot sharpen the sauce; whole spices in the marinade (juniper berries, whole cloves, white peppercorns) add an aromatic backbone you won’t get from dried alone.
• Root vegetables: Onion, carrots, parsnip and optional celery create a flavorful braising base and a natural thickening body when reduced with the cooking liquid.
• Mushrooms: A mix of sliced button mushrooms (10 ounces) and a chopped portobello brings earthiness and a meaty texture that complements the short ribs.
• Liquid and seasoning: Beef broth (1 cup) for savory depth, plus coarse salt to taste. Olive oil for browning; reserve some marinade liquid for braising and finishing the mushrooms.

Instructions

Make the marinade: Combine garlic, rosemary sprigs, thyme, white peppercorns, whole cloves, juniper berries, coarse salt and 3.5 cups of dry red wine in a large pan. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow the spices to infuse. Let cool slightly before adding the ribs so the meat doesn’t begin to cook prematurely. Marinate the ribs: Place the short ribs in a heavy-duty plastic storage bag or nonreactive container and pour in the cooled marinade. Remove excess air, seal, and refrigerate at least 6 hours or preferably overnight to let the flavors penetrate. Prep for braising: Preheat oven to 275 degrees F for convection (300 degrees F conventional). Remove ribs from the marinade and reserve the liquid. Scrape off large herbs or spices clinging to the meat. Find three garlic cloves and one rosemary sprig from the marinade and mince them for the braise. Strain the marinade: Set a fine-mesh sieve over a large bowl in the sink and pour the marinade through, discarding solids. Reserve the strained wine for braising — you will use about 1.5 cups in the pot and keep the rest to reduce with the mushrooms later. Sauté the vegetables: In a large oven-safe Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the finely diced onion, carrots, parsnip and optional celery. Cook, stirring occasionally, until softened and beginning to caramelize, about 8 to 10 minutes — this builds deep flavor in the finished sauce. Brown the ribs: Increase heat to medium-high, nestle the short ribs into the vegetables and brown on all sides, turning every few minutes until a rich brown crust forms. Proper browning creates Maillard flavor that intensifies the sauce. Braise: Add 1 cup beef broth, the minced rosemary, minced garlic and 1.5 cups of the reserved wine. Bring to a simmer, cover, and transfer to the preheated oven. Cook for at least 3 hours, checking every hour to ensure the ribs remain partially submerged; braising low and slow converts connective tissue into silk-like gelatin. Prepare mushrooms: About 30 minutes before the ribs finish, heat 1 tablespoon olive oil in a skillet. Sauté the chopped shallot until softened, then add the portobello and sliced button mushrooms. Cook until the mushrooms begin to sweat and lose their raw moisture, about 5 to 7 minutes. Reserve until finishing. Finish and serve: When ribs are fork-tender, remove the Dutch oven from the oven and skim off excess fat from the surface. Ladle a portion of the braising liquid into the mushroom skillet and reduce until mostly absorbed, then return mushrooms to the pot with the carved beef pieces. Simmer together for 5 to 10 minutes to marry flavors. Serve over buttered noodles or mashed potatoes with extra sauce spooned over the top.

Storage Tips

Cool the pot liquids to room temperature, then transfer meat and sauce to airtight containers. In the refrigerator, use within 3 to 4 days. For longer storage, freeze in portioned containers up to 3 months — leave a little headroom, because liquids expand. To reheat, thaw overnight in the refrigerator, then warm gently in a saucepan over low heat with a splash of beef broth to revive the sauce. Avoid boiling vigorously when reheating; that can tighten the meat fibers and dry the dish.

Ingredient Substitutions

If Chianti is not available, substitute another medium-bodied dry red such as Merlot, Cabernet Franc, or a Grenache-based wine. For a non-alcohol version, use additional beef broth and a tablespoon of red wine vinegar for acidity, though the depth won’t fully match a wine braise. Swap parsnip for turnip or additional carrots. If you prefer different mushrooms, cremini are a direct substitute for button mushrooms and will add a richer flavor.

Serving Suggestions

This pairs beautifully with creamy mashed potatoes, buttered egg noodles, or soft polenta that soak up the sauce. Bright sides like charred broccolini or roasted Brussels sprouts provide contrast; a crisp green salad with lemon vinaigrette also helps cut the richness. For finishing, a scattering of chopped parsley or a light grating of fresh Parmesan adds color and a bright bite when serving to guests.

Cultural Background

Slow-braised beef is a technique beloved across European cuisines. This particular approach — wine, aromatic herbs, root vegetables — echoes Italian and French braising traditions. Chianti and other Italian reds contribute acidity and bright tannins that balance rendered fat and gelatin from the beef. Historically, braising was a way to turn tougher, inexpensive cuts into celebratory dishes; the long simmer breaks down connective tissue, turning humble ribs into a festive centerpiece.

Seasonal Adaptations

In winter, use robust root vegetables and hearty mushrooms for an earthy, warming profile. In spring, lighten with a handful of fresh peas or chopped spring onions at the end of cooking. For holiday menus, braise ahead and reheat on the day of service, finishing with quick-sautéed wild mushrooms for a luxe touch. Switching to porcini or dried mushrooms in autumn intensifies umami and adds a cozy seasonal note.

Meal Prep Tips

Make the ribs two days ahead: braise, cool, and refrigerate. On service day, remove fat, reheat slowly, and add freshly sautéed mushrooms for brightness. Portion into individual containers for freezer meal prep — vacuum-sealed bags work well. For faster weeknight enjoyment, reduce marinating to 6 hours and start the braise early in the afternoon so dinner is ready after work with minimal last-minute steps.

This dish rewards patience and thoughtful seasoning. Invite friends, pour a glass of the same wine used in cooking, and savor a meal that celebrates slow food and good company.