Tested till perfect Short Ribs with Mushrooms and Red Wine Sauce
Short Ribs with Mushrooms and Red Wine Sauce
Photography by Matthew Kimura

Short Ribs with Mushrooms and Red Wine Sauce

Mushrooms add earthy flavour to this slow-cooked dish. Dried shiitakes are a good substitute for the porcini.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2006

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1 pkg 1pkg(14 g) dried porcini mushroomdried porcini mushrooms
  • 3 lb 3lbbeef simmering short ribs
  • 1 tbsp 1tbspvegetable oil
  • 2 cups 2cupsbutton mushroombutton mushrooms
  • 2 2oniononions, chopped
  • 3 3cloves garlic, minced
  • 2 2carrotcarrots, diced
  • 1 tbsp 1tbspcrumbled dried rosemary
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 3/4 cup 3/4cupred wine, (or beef stock and 1 tbsp/15 mL wine vinegar)
  • 2 tbsp 2tbsptomato paste
  • 1/4 cup 1/4cupall-purpose flour
  • 2 tbsp 2tbspbalsamic vinegar or wine vinegar
  • 2 tbsp 2tbspchopped fresh parsley
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In 1-cup (250 mL) measuring cup, pour boiling water over dried porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. Set mushrooms and liquid aside.

Cut ribs into 2-bone pieces. Broil, turning once, until well browned, about 5 minutes. Place in slow cooker.

In large skillet, heat oil over medium-high heat; saut?orcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.

Whisk together reserved soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat.

In small bowl, whisk together flour, vinegar and 1/3 cup (75 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley.

Additional information :

Small Batch Short Ribs with Mushrooms and Red Wine Sauce:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 6 to 7 hours. Makes 2 to 4 servings.

Stove-Top Short Ribs with Mushrooms and Red Wine Sauce: Follow recipe as directed except use Dutch oven instead of slow cooker; cover and simmer over medium-low heat until ribs are tender, about 2 hours. Skim off fat.

Reduce flour to 2 tbsp (25 mL) and water to 1/4 cup (50 mL), simmering until thickened, about 5 minutes. Stir in parsley.

Nutritional Information Per each of 8 servings: about

cal 468 pro 20g total fat 36g sat. fat 15g
carb 17g fibre 3g chol 69mg sodium 441mg

% RDI:

calcium 6 iron 21 vit A 53 vit C 33
folate 14
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