Braised Short Ribs with Mushrooms

Name: Braised Short Ribs with Mushrooms
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 118 milliliters cognac or brandy; 283 grams cremini mushrooms, trimmed and halved; 7 grams dried porcini mushrooms; 79 milliliters all-purpose flour; 59 milliliters chopped fresh parsley; 4 sprigs fresh thyme; 11 cloves garlic; 8 servings Kosher salt and freshly ground pepper; 283 grams oyster mushrooms, trimmed; 170 grams pancetta, diced; 473 milliliters red wine; 8 shallots; 3 kilograms short ribs each), trimmed and tied by a butcher; 59 milliliters tomato paste

You can never have too many main course recipes, so give Braised Short Ribs with Mushrooms a try. This recipe serves 8. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains about 42g of protein, 99g of fat, and a total of 1211 calories. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes. If you have kosher salt and pepper, shallots, short ribs, and a few other ingredients on hand, you can make it. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert.

Instructions

Preheat the oven to 300 degrees F. Bring the short ribs to room temperature. Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste. Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, about 7 minutes.

Ingredients you will need

Whole Garlic Cloves

Tomato Paste

Beef Short Ribs

Pancetta

Shallot

Equipment you will use

Food Processor

Oven

Pot

Transfer the pancetta and all but 2 tablespoons drippings to a bowl.

Ingredients you will need

Pancetta

Equipment you will use

Bowl

Add the shallot mixture to the pot and cook, stirring, until brown, about 6 minutes. Reduce the heat to medium and add 1/2 cup cognac, scraping up the browned bits.

Ingredients you will need

Shallot

Cognac

Equipment you will use

Pot

Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth.

Ingredients you will need

All Purpose Flour

Wine

Add the porcini, thyme, bay leaves and 11/2 teaspoons salt.

Ingredients you will need

Bay Leaves

Thyme

Salt

Season the short ribs with salt and pepper, place in the pot and add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Water

Meat

Equipment you will use

Baking Paper

Oven

Pot

Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, then skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 tablespoons cognac. Return the short ribs to the sauce and keep warm over low heat.

Ingredients you will need

Salt And Pepper

Bay Leaves

Beef Short Ribs

Cognac

Sauce

Water

Meat

Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop.

Ingredients you will need

Parsley

Garlic

Clove

Salt

Equipment you will use

Knife

Heat the pancetta and the reserved drippings in a skillet over medium-high heat.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Add the oyster and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms.

Ingredients you will need

Mushrooms

Beef Short Ribs

Parsley

Oysters

Sauce

Photograph by Con Poulos

Equipment

Ingredients

Servings:

bay leaves 118milliliters

cognac or brandy 283grams

cremini mushrooms, trimmed and halved 7grams

dried porcini mushrooms 79milliliters

all-purpose flour 59milliliters

chopped fresh parsley 4sprigs

fresh thyme 11cloves

garlic 8servings

Kosher salt and freshly ground pepper 283grams

oyster mushrooms, trimmed 170grams

pancetta, diced 473milliliters

red wine 8

shallots 3kilograms

short ribs each), trimmed and tied by a butcher 59milliliters

tomato paste

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.