Main Dish

Braised Short Ribs of Beef with Porcini Mushrooms over Buttered Egg Noodles

Rued Winery

3850 Dry Creek Road
Healdsburg, CA 95448

A wonderful savory dish for any gathering, these braised short ribs can be made ahead and taste just as great the following day. You can omit the mushrooms and substitute other vegetables, such as fennel or parsnips.

  • 5 pounds boneless beef short ribs
  • 2 tablespoons kosher salt, plus more, to taste
  • 1 cup all-purpose flour
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 1/2 cups dry red wine
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, peeled but left whole
  • 5 peppercorns
  • 3 medium yellow onions, thinly sliced
  • 1 cup dried porcini mushrooms, soaked and chopped, soaking liquid reserved
  • 3 fresh thyme sprigs
  • 1 package (10 to 12 ounces) egg noodles or other pasta
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup chopped fresh flat-leaf parsley


Sprinkle the ribs evenly with the 2 tablespoons salt. Cover and refrigerate for at least 4 hours or up to 3 days before cooking.

Preheat the oven to 275°F.

Dredge the short ribs in the flour and shake off the excess. In a large Dutch oven or other heavy pot over medium-high heat, warm 2 tablespoons of the olive oil. Working in 2 batches to avoid overcrowding, add the ribs and brown evenly on all sides. Transfer to a plate.  

Pour out the fat and check the pot for burned bits of meat. If the pot looks scorched, deglaze it with 1/4 cup water, dislodging any browned bits. Strain the liquid through a fine-mesh sieve and taste. If it tastes appealing, reserve it to add to the braising liquid. If not, discard it. Reserve the pot for the sauce.

Pour the wine into a small saucepan, set over medium-high heat and simmer until reduced to about 1/2 cup, about 15 minutes. Set aside.

In the reserved pot over medium-low heat, warm the remaining 2 tablespoons olive oil. Add the carrot and celery and cook slowly, stirring occasionally, until the vegetables begin to soften, about 5 minutes; lower the heat if needed to prevent them from burning or browning too quickly. Stir in the garlic and peppercorns and cook until the garlic begins to soften, about 3 minutes. Add the onions and a pinch of salt (the short ribs have been seasoned, so go light with seasoning the vegetables). Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Stir in the mushrooms, reserved soaking liquid and the reduced wine. Remove the pot from the heat.

Return the short ribs to the pot and add the thyme sprigs. Cover the pot tightly with aluminum foil or a lid. Transfer to the oven and cook until the short ribs are tender when pierced with a fork, about 2 hours.

Cook the egg noodles according to the package instructions. Drain the noodles, transfer to a bowl and toss with the butter to prevent clumping. Keep warm until you are ready to serve the short ribs.  

To serve, adjust the seasoning of the short ribs and sauce with salt. Remove any of the thyme sprigs you can find. Transfer the ribs and sauce to a platter with the buttered noodles, or divide among individual serving bowls. Garnish with the parsley, drizzle with a little olive oil and serve.

Rued Winery

3850 Dry Creek Road
Healdsburg, CA 95448