Description
The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they’ll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.
Ingredients
- ½ cup dried porcini mushrooms
- ½ cup water
- 2 ½ pounds beef short ribs
- salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup tomato sauce
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- 1 pinch cayenne pepper
- 1 bay leaf
Instructions
- Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated
- about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
- Preheat oven to 325 degrees F (165 degrees C).
- Season short ribs all over with salt and black pepper.
- Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides
- 7 to 12 minutes. Transfer ribs to a Dutch oven.
- Return skillet to heat and saute onion with a pinch of salt in hot pan until softened
- about 3 minutes. Add garlic and saute until fragrant
- about 1 minute more. Stir mushrooms into onion mixture.
- Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth
- tomato sauce
- rosemary
- 1/2 teaspoon salt
- cayenne pepper
- and bay leaf into onion mixture.
- Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
- Cook short ribs in the preheated oven until short ribs are fork-tender
- about 2 hours.
Prep Time: 15 mins
Cook Time: 2 hrs 15 mins
Total Time: 3 hrs
Servings: 8