BRAISED SHORT RIBS WITH MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- 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. Transfer the pancetta and all but 2 tablespoons drippings to a 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. Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth. Add the porcini, thyme, bay leaves and 11/2 teaspoons 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.
- 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.
- 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. Heat the pancetta and the reserved drippings in a skillet over medium-high heat. 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.
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Mahfuzur Rahman
mrahman@yahoo.comI'm going to try this recipe, but I'm going to make a few changes.
YAM BAHADUR LIMBU ABIRAL
a86@hotmail.comI don't have a Dutch oven.
Legabe Thobejane
thobejane-l57@gmail.comThis recipe is too complicated for me.
MD Rifatul Islam
md95@yahoo.comI'm not sure where to find short ribs.
Adamu Muhammad
adamum@gmail.comThis recipe is too expensive for me.
Hansika madushani
hansika_madushani10@hotmail.co.ukI'm allergic to mushrooms. Can I substitute another vegetable?
Sunita Thapa
s-t62@gmail.comI'm not sure about this recipe. It seems like it would be a lot of work.
Roy Smasha
rsmasha35@hotmail.comThis recipe looks delicious. I'm going to make it this weekend.
Ben Mela
m-ben12@gmail.comI can't wait to try this recipe.
Zac Chambers
c_zac77@aol.comThis is a great recipe for a special occasion.
Rikto Hasan
hasanrikto3@gmail.comI'm not a big fan of mushrooms, but I loved them in this dish.
Sasha Rahga Poo
poo.s@gmail.comThe meat was a little tough, but the sauce was delicious.
Blake Damm
blakedamm99@hotmail.comI added some red wine to the sauce and it gave it a nice depth of flavor.
Ghulam Tayyab
g.tayyab43@aol.comI used a cheaper cut of beef and it still turned out great. This is a great recipe for a weeknight meal.
Wonder Land
land_w22@gmail.comThe instructions were easy to follow and the dish turned out perfectly. I will definitely be making this again.
Rethabile Beauty Pheko
pr@gmail.comThese short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.