Short Ribs Braised with Mushrooms and Tomatoes recipe
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Ingredients
- ½ cup dried porcini mushrooms ½ cup water 2 ½ 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 ½ teaspoon salt 1 pinch cayenne pepper 1 bay leaf
Nutrition Info
- 362.4 caloriescarbohydrate: 6.3 gcholesterol: 58.3 mgfat: 29.9 gfiber: 1.7 gprotein: 16.5 gsaturatedFat: 11.6 gservingSize: -sodium: 556.9 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Short Ribs Braised with Mushrooms and Tomatoes
Directions
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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.