This short rib dish is brimming with umami-rich flavor thanks to the addition of cremini and porcini mushrooms. Creminis add texture while porcinis pack tons of savory flavor. Slow cooking the short ribs in the mushroom soaking liquid, red wine, and garlic makes them tender, rich, and irresistibly delicious. We reduce the cooking liquid on the stove top for a rich sauce to top our egg noodles. 

Mushroom Braised Short Rib

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 6 hours and 30 minutes
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  • 24 oz short ribs
  • ½ oz dried porcini mushrooms
  • 8 oz cremini mushrooms, quartered and stemmed 
  • 1 cup dry red wine
  • 4 garlic cloves, peeled 
  • 6 oz egg noodles


1) Place 1/2 oz dried porcini mushrooms in a 2-cup measuring cup and fill with 2 cups boiling water. Let mushrooms soak for 5 minutes to rehydrate.

2) Season 24 oz short ribs liberally with kosher salt and pepper and divide between 2 Suvie pans. 

3) Transfer porcinis to a cutting board and finely chop, reserving mushroom soaking liquid. Divide porcini and cremini mushrooms, 1 cup red wine, 1 cup water, 4 cloves garlic, and porcini soaking liquid between both pans. Input settings, and Cook Now or Schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook Low, 6 hours

4) Place 6 oz egg noodles in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Setting

Pasta, 3 cups, 8 minutes

5) Remove pans from your Suvie, remove short ribs, and skim and discard any residual fat from the pans. Transfer liquid to a small saucepan and bring to a boil over high heat. Cook down liquid until just beginning to thicken, about 6 minutes.

6) While the sauce reduces, shred short ribs and season to taste with salt and pepper. Divide pasta between plates and top with short ribs and reduced sauce.


Nutritional Information per serving (4 servings per recipe): Calories 530, Total Fat 19g, Total Carbohydrates 36g, Total Sodium 420mg, Total Protein 40g

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