Short Ribs Braised With Mushrooms And Tomatoes

Ingredients

• Servings: 8
• 1/2 cup dried porcini mushrooms
• 1/2 cup water
• 2 1/2 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
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ready Time: 3 hrs


• 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.