Classic Braised Beef Short Ribs over White Bean Mash and Sautéed Mushrooms finished with Mole Sauce and Fresh Herbs

Classic Braised Beef Short Ribs over White Bean Mash and Sautéed Mushrooms finished with Mole Sauce and Fresh Herbs

Serving Size: 2-4


  • 1 pouch Le Sauce & Co.® Mole de Puebla Gourmet Finishing Sauce 
  • 4-6 Bone-In Beef Short Ribs 
  • Salt and Pepper
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves, chopped
  • 1 cup Beef Stock
  • ½ cup White Onion
  • 1 tsp Worcestershire Sauce
  • 1 tbsp Crushed Rosemary
  • 1 tbsp Fresh Rosemary Sprigs
  • 1 cup Baby Portobello Whole Mushrooms (or button mushrooms)
  • 1 tbsp Butter
  • 1 tbsp Fresh Italian Parsley (or dried)
  • 1 tbsp Dried Crushed Thyme
  • 1 can Canned Cannellini Beans
  • 1 tbsp Lemon Zest



- Dutch Oven or Ceramic Casserole Dish

- Foil

- Skillet

- Cutting Board

- Small Sauce Pan


  1. Preheat oven to 350.
  2. Season all sides of beef short ribs generously with salt and pepper.
  3. Heat Dutch oven or skillet over high heat and drizzle with olive oil. Sear ribs 1-2 minutes per side and place in separate dish or casserole dish and set aside.
  4. Saute diced white onion in the Dutch oven or skillet until translucent then add garlic and saute an additional 1-2 minutes.
  5. Add 1 cup of beef stock and 2 tablespoons of Worcestershire sauce. Mix.
  6. If using Dutch oven add ribs to the sauteed onion and garlic.  If using a casserole dish pour stock with sautéed onions and garlic over short ribs and turn ribs to coat evenly.
  7. Place short ribs bone down and sprinkle with crushed rosemary. Place fresh rosemary sprigs on top of short ribs.
  8. Cover tightly with foil and cook in oven for 2 and a half hours.
  9. When there is about 20 minutes left of cook time on ribs, wash mushrooms and cut them in half if desired.
  10. Add butter, oil, and mushrooms to skillet. Season with salt and pepper and sauté 5-7 minutes.
  11. Add garlic, dried thyme, and fresh parsley to skillet with the mushrooms and sauté an additional 1-2 minutes. Set aside.
  12. Add olive oil and garlic to skillet and heat while mixing 1-2 minutes.
  13. Add Cannellini beans, beef stock, lemon zest and mix. Simmer until beans start to mash easily.
  14. Transfer beans to a bowl, season with salt and pepper and mix. Add more stock if needed to achieve desired consistency.
  15. Uncover ribs and remove cooked rosemary sprigs and any easily visible fat from the top of ribs.
  16. Heat Le Sauce & Co. Mole de Puebla sauce on low in a small sauce pan.
  17. Plate white bean mash and mushrooms then add short ribs to plate.
  18. Pour warmed Mole de Puebla sauce over entire plate.
  19. Top ribs with fresh rosemary and sprinkle white bean mash and mushrooms with fresh chopped Italian Parsley.

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