Braised Short Ribs with Mushroom Broccoli Onion Shallot Medley

1.Preheat the oven to 325°F (163°C).

2.Season the short ribs with salt and pepper on all sides.

3.In a large oven-safe Dutch oven, heat oil over medium-high heat.

4.Brown the short ribs on all sides, about 3 minutes per side. Remove and set aside.

5.In the same pot, add more oil if needed. Sauté the onion and shallot until translucent.

6.Add the mushrooms and cook until they release their juices and start to brown.

7.Place the short ribs back in the pot, nestling them among the vegetables.

8.Pour in enough water to cover the ribs halfway; cover the pot with a lid.

9.Transfer the pot to the preheated oven and cook for 2 to 2.5 hours, until the short ribs are fork-tender.

10.In the last 30 minutes of cooking, add the broccoli to the pot and continue cooking until the broccoli is tender.

11.Season with salt and pepper to taste before serving.