Oven-Braised Boneless Beef Short Ribs with Root Vegetables and Mushrooms
There are days when all you want is to breathe in the aroma of a deep, slow-cooked boneless beef short rib stew, gently simmering in the oven, like a warm hug slowly seeping into every cell of the body.A dish like this doesn’t just nourish, it calms, grounds, and awakens memories of home, patience, and love.I prepare this dish on cold winter days and on Saturdays, when I crave something especially comforting.
Equipment
- 1 Wide shallow pot (oven-safe)
- Aluminum foil
- 1 Wooden Spoon
- 1 Table Spoon
- 1 Knife
- 1 Oven Pre Heated to-175°C
Ingredients
- 1.5 Kg Beef short ribs Boneless, cut into cubes
- 3 Pieces onion Large, sliced into thick strips
- 2 Pieces Sweet potato peeled and cut into large cubes
- 1 Package Potato package baby potatoes, whole, skin on
- 3 Stalks Celery chopped
- 2 containers button mushrooms sliced
- 1.5 tbsp Garlic minced and mixed with 1 tablespoon olive oil
- 7 tbsp Olive oil 4 for the beef, 3 for the vegetables
For the sauce:
- 3 tbsp Soy sauce preferably gluten-free
- 2 tbsp Teriyaki sauce for cooking
- 1.5 tbsp Raw honey
- Salt to taste
- Black pepper to taste
- 2 Pieces Tomato fresh, crushed (or 1 can crushed tomatoes)
- 1 teaspoon sriracha or chili sauce, to taste
Instructions
- Preheat the oven to 175°C (350°F) on regular bake mode.
- While the oven heats, heat a wide, shallow, oven-safe pot and add 4 tablespoons of olive oil.
- Sear the beef cubes in a single layer until nicely browned on all sides.
- Once browned, remove the beef from the pot and set aside.
- In the same pot, using the remaining juices and fat from the beef, add the onions, sweet potatoes, and baby potatoes along with the remaining 3 tablespoons of olive oil.
- Sauté over medium heat until the onions become translucent and begin to soften.
- Add the celery and mushrooms, gently stir, and continue sautéing for about one minute, just until the mushrooms begin to soften.
- Return the beef to the pot and add the crushed tomatoes mixed with the sriracha.
- Add water until the stew is almost covered, then season with garlic, soy sauce, honey, teriyaki sauce, salt, and black pepper to taste.
- Bring to a gentle boil on the stovetop, cover the pot, turn off the heat, and transfer it to the oven.
- Cover the pot tightly with aluminum foil and bake for 1½ hours.
- At this stage, the stew softens, the beef becomes tender, and the flavors slowly deepen.
- After 1½ hours, carefully remove the pot from the oven, remove the foil, and return the pot uncovered to the oven for another 30 minutes.
- At this stage, you may switch to convection mode to allow excess liquid to evaporate and the sauce to concentrate.
- At the end, check tenderness and seasoning.
- The sauce should be deep, glossy, and reduced, and the beef tender and gently falling apart, with small crispy edges.
Notes
Tip 💛
This is not a dish to rush.It improves after a short rest, and even more so the next day.
If there are leftovers, refrigerate overnight and reheat gently the next day, the flavors deepen and mellow beautifully.
- For deeper flavor, the water can be replaced with chicken or beef stock.
Dried plums may also be added for a richer, subtly sweet note.
Serving Ideas
A fresh green salad with lemon and olive oil to balance the richnessLightly steamed green vegetables such as broccoli or green beans
Good bread or challah to soak up the sauce, for those who like
Or simply… a spoon and a plate. That’s enough.
Nutrition
Serving: 580gCalories: 620kcalCarbohydrates: 38gProtein: 50gFat: 45gCholesterol: 160mgSodium: 750mgFiber: 6gSugar: 8gVitamin A: 450IUVitamin B6: 0.6mgVitamin B12: 2.5µgVitamin K: 40µgFolate: 80µgIron: 4.5mgMagnesium: 80mgPhosphorus: 850mgZinc: 5.5mg
Tried this recipe?Let us know how it was!
