Braised Beef Short Ribs with Mushrooms
- Active Time 30m
- Total Time 2h
A braise is a worry-free technique whose long, slow simmering allows the serious cook ample time to prepare other menu components, and gives the casual cook a relaxing afternoon and a substantial one-pot meal. Serve the short ribs over some creamy polenta and pair with a hearty red wine.
- For Bouquet Garni:
- 1 leek, trimmed and well-rinsed
- 1 celery stalk
- 5 sprigs fresh Italian parsley
- 5 sprigs fresh thyme
- 2 bay leaves
- For Ribs:
- 2 tablespoons olive oil
- 4 pounds meaty beef short ribs
- 2 white onions, quartered
- 1 cup peeled and diced carrot
- 2 celery stalks, diced
- 1 tablespoon chopped garlic
- 1 1/2 cups dry red wine
- 1 cup peeled, seeded and diced tomato
- 5 cups beef stock
- 2 teaspoons salt
- 1 teaspoon whole peppercorns
- For Mushrooms:
- 1/4 cup unsalted butter
- 1 pound fresh mushrooms such as morel, chanterelle, or porcini, brushed clean and sliced
- 1 teaspoon chopped fresh Italian parsley
- 1 teaspoon chopped fresh thyme
FOR BOUQUET GARNI: Gather together the leek, celery, parsley, thyme and bay leaves and tie securely with kitchen string. Set aside.
FOR RIBS: In a large, heavy saucepan over high heat, warm the olive oil. Place enough of the short ribs in the pan to cover the entire bottom. Cook, turning once, until well-browned on both sides, about 3 minutes per side. Transfer to a platter and repeat with the remaining ribs, transferring them to the platter as well.
Reduce the heat to medium and add the quartered onions. Sauté to color lightly on all sides, about 5 minutes, then transfer to the platter. Add the carrot, celery and garlic and sauté until lightly colored, about 5 minutes. Drain off any excess grease and add the red wine. When the wine boils, deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Add the tomato and return the onions to the pan. Pour in the beef stock, add the bouquet garni, salt and peppercorns and return to a boil. Return the short ribs to the pan, reduce the heat to low, cover and cook until the meat falls easily from the bones, about 1 1/2-2 1/2 hours.
FOR MUSHROOMS: While the ribs are cooking, place a large frying pan over medium heat. Add the butter and when it melts, add the mushrooms. Sauté until very tender, about 4-5 minutes. Remove from the heat and set aside.
TO SERVE: When the meat is ready, using tongs, transfer the ribs to a warmed deep platter. Transfer the onions to the platter as well, arranging them around the meat. Keep warm.
Strain the cooking liquid through a fine-mesh sieve into a clean saucepan and place over medium-high heat. Skim off any oil from the surface and reduce the liquid by 1/3. Add the mushrooms and any accumulated juices, the parsley and thyme and bring to a boil. Boil for 5 minutes, then pour over the ribs and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
757 calories; 44g total fat; 199mg cholesterol; 1073mg sodium; 16g carbohydrates; 3g fiber; 65g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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