Beef & Mushroom Ragu

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 cup hot water
• 2 cups porcini mushrooms, dried (about 2 ounces)
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 1/2 lbs beef short ribs, trimmed
• 1 tablespoon all-purpose flour
• 2 teaspoons olive oil
• 4 cups cremini mushrooms, thinly sliced (about 8 ounces)
• 2 cups thinly sliced onions (about 1 medium)
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh thyme
• 4 garlic cloves, crushed
• 1 cup dry red wine
• 1 cup nonfat beef broth

Recipe

• 1 preheat oven to 350°. combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes.
• 2 drain mushrooms through a fine sieve into a bowl, reserving liquid. chop mushrooms; set aside.
• 3 sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. heat oil in a large dutch oven over medium-high heat. add ribs to pan; cook 12 minutes, browning on all sides. remove ribs from pan. add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. add wine, scraping pan to loosen brown bits. add mushroom liquid and broth; bring to a boil. add ribs to pan; cover. place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. let stand 10 minutes. remove meat from bones; discard bones, fat, and gristle. shred meat with 2 forks; return meat to pan.
• 4 stir in remaining 1/4 teaspoon salt. cool completely. place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
• 5 thaw meat mixture overnight in refrigerator. place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.