When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms. These pickle-y mushrooms would also be delicious piled on top of toast. Just sayin’.
Recipe information
Yield
4 Servings
Ingredients
1
1
½
1½
5
1¼
1
5
½
Preparation
Step 1
Pat short ribs dry with paper towels; season all over with kosher salt and pepper. Let sit at room temperature at least 10 minutes and up to 1 hour (go the full time if you can).
Step 2
Whisk hot cherry peppers, brine, honey, and 1 Tbsp. oil in a small bowl to combine; season vinaigrette with kosher salt.
Step 3
Heat a large heavy skillet over medium-high 5 minutes. Pat meat dry again and rub all over with 1 Tbsp. oil. Cook meat, turning occasionally, until deeply browned and crusty, 6–8 minutes. Transfer to a cutting board and let rest while you cook mushrooms.
Step 4
Wipe out skillet and return to medium-high heat. Add mushrooms and remaining 3 Tbsp. oil and toss well to coat. Sprinkle in 1 tsp. kosher salt, toss to incorporate, and cook, undisturbed, until mushrooms are golden brown and crisp underneath, about 5 minutes. Stir mushrooms and continue to cook until golden brown all over, about 5 minutes longer. Remove skillet from heat and add shallot, garlic, and dill; stir until shallot is softened, about 1 minute. Season with more kosher salt if needed.
Step 5
Slice short ribs against the grain; transfer to a platter. Pile mushrooms on top, spoon vinaigrette over, and season with sea salt.
How would you rate Seared Short Ribs With Mushrooms?
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Reviews (48)
Back to TopWe...were not a fan of this recipe. I was encouraged by the many positive reviews, but ended up finding the flavor combinations were just not to our taste. The elements on their own were delicious. The elements combined over-powered the steak flavor. I can't help but wondering if this would maybe be better with a pork sausage or chicken? I'm not sure I'm interested enough to find out.
Erika
Michigan
3/17/2021
I made this with bone in short rib steak and it turned out delicious. I cooked it a little longer than the recommended times, just using a thermometer to make sure I got it up to medium rare/rare. Very simple but high impact flavor combination. Had it with a side of escarole salad, would have also liked broccolini or some dark green.
Jane E.
Minneapolis, MN
3/1/2021
My New Year resolution was to try a new recipe each week, and this made it to the menu tonight. It was so easy (although next time I will add cook time to the beef) and so delicious! We usually make seared mushrooms for steaks, and this was a great upgrade. My husband boldly declared ownership of the leftovers...Ha!
Joann F.
Waterford, CT
3/1/2021
I made this with Cod instead of ribs. It was a really enjoyable dish. And there are so many ways to play with it. I.e. Cod. :-) And also what peppers you use in the "sauce." And what fresh herb you add at the end. I did parsley sparsely. I sautéed the alliums for a minute because i'm not that keen on raw garlic. I'll def make this again. in some from.
Clay P
ATL
2/26/2021
Loved this dish, I find myself thinking all day about how I can't wait for dinner, even if it is reheated. The heat from the vinaigrette is excellent and the mushrooms go very well with the short rib. I will be making this again soon, very delicious and super east to make.
E King
Raleigh, NC
2/24/2021
I used a different cut of steak, and also subbed parsley for dill. Nevertheless, this recipe rocked my world. The vinaigrette and shroom topping gave this dish a little kick, a bit of sweetness, and some extra texture. P.S. give that salt the full amount of time to penetrate the meat!!
Leigh
Baltimore, MD
2/24/2021
Can this be done with bone-in short ribs as well? How much longer would they have to cook?
Marianne
Norway
2/21/2021