Cookwith

Name: Syrah-Braised Short Ribs with Mushrooms & Baby Potatoes
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless beef short ribs (about 6 oz each); 1 tbsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp olive oil; 1 large yellow onion, sliced; 3 cloves garlic, minced; 2 cups cremini mushrooms, sliced; 1 tbsp tomato paste; 1 cup beef broth; 1/2 cup Syrah wine (for braising, not the bottle for drinking); 2 sprigs fresh thyme; 1 bay leaf; 1 lb baby potatoes, halved; 2 tbsp unsalted butter; 2 tbsp chopped fresh parsley (for garnish)

Syrah-Braised Short Ribs with Mushrooms & Baby Potatoes

miradugm

Inspired by the bold, peppery notes of Sonoma Coast Syrah, this dish pairs beautifully with your glass of red wine. The beef short ribs are seared to a deep brown, then slowly braised with onions, mushrooms, and a splash of Syrah for rich, savory depth. Baby potatoes soak up the luscious sauce, making every bite comforting and luxurious. This meal is perfect for a cozy evening—elevated, yet approachable, and guaranteed to impress your guests or make a weeknight feel special. Don’t forget to pour yourself a generous glass of Syrah to enjoy alongside!

Ingredients

Instructions

Preheat oven to 325°F (165°C). Pat the short ribs dry and season all over with kosher salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 8 minutes total. Remove to a plate.
Add sliced onion to the pot and sauté until softened, about 4 minutes. Add garlic and mushrooms, cooking until mushrooms release their juices and begin to brown, 5 minutes.
Stir in tomato paste and cook for 1 minute. Pour in Syrah wine and beef broth, scraping up any browned bits from the bottom.
Return short ribs to the pot. Add thyme sprigs and bay leaf. Nestle halved potatoes around the meat.
Cover and transfer to the oven. Braise for 2 hours, until the beef is fork-tender and potatoes are cooked through.
Remove thyme and bay leaf. Swirl in butter for a silky sauce. Taste and adjust seasoning.
Serve short ribs and potatoes topped with the mushroom-onion sauce. Garnish with fresh parsley and enjoy with a glass of Syrah.