Beef Short Ribs Braised With Wild Mushrooms And Tomato
Instructions
In a small bowl, soak the porcini in the water for 30 minutes or until soft. Remove the mushrooms (reserve the liquid) and chop into small pieces.
Season the beef short ribs generously with salt and freshly ground black pepper to taste. Preheat a large skillet on high heat; add the oil and brown the beef short ribs very well on all sides. Transfer into a Dutch oven or some other oven-safe deep casserole with a tight fitting lid.
In the same skillet, over medium heat, saut the onions until soft, about 5 minutes, add the garlic and reserved porcini mushroom, and cook for one minute more. Pour in the liquid from the mushrooms into the skillet to deglaze (be careful to pour slowly as there may be a few grains of sand at the bottom of the bowl). Use a spoon to scrap any browned bits from the bottom of the pan. Pour this mixture over the short ribs.
Add the beef broth, tomato sauce, bay leaf, rosemary and salt. Stir to distribute everything evenly. Preheat oven to 325 degrees F. Cover tightly and slowly braise in the oven for 2 hours, or until the short ribs are fork tender. Remove lid, skim any excess fat from the surface, taste for salt and pepper and adjust if needed. Additional beef broth can be added if the mixture has dried out too much in the oven. Serve hot over mashed potatoes.
