Beef Short Ribs With Mushrooms

Total Time: 3 hrs 30 mins Preparation Time: 10 mins Cook Time: 3 hrs 20 mins

Ingredients

• Servings: 4
• 1/4 cup flour
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon fresh ground black pepper, plus more to taste
• 3 1/2 lbs meaty beef short ribs, cut flanken style
• 4 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups good-quality beef stock
• 1 lb button mushroom, trimmed and thinly sliced
• 6 sprigs fresh flat-leaf parsley, chopped

Recipe

• 1 preheat oven to 325 degrees.
• 2 combine the flour, slat, and pepper and dredge the short ribs. heat half the olive oil in a dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side. remove the beef and set aside.
• 3 add the onion and garlic and cook until brown and fragrant, about 2 minutes more.
• 4 add the stock, scraping up any bits stuck to the pan. return the beef to the pot. bring to a boil. cover pot and transfer to the oven. cook until the beef is fork-tender, 2-1/2 to 3 hours.
• 5 in the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. add the mushroons and cook until golden, 6 to 8 minutes. toss with the parsley and season with salt and pepper.
• 6 remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. serve with the mushrooms and cooking liquid.