BRAISED BEEF SHORT RIBS With SHERRY & SHIITAKE

Submitted by clubfoody

"These short ribs are moist, juicy, tender and incredibly delicious! This is a perfect dish to serve anytime! VIDEO https://www.youtube.com/watch?v=z23_LMboIxU"

 

• Ready In: 2hrs 10mins
• Ingredients: 17
• Serves: 4

ingredients

• 2 1⁄2 lbs beef short ribs (about 8 to 10 pieces)
• 1 teaspoon sea salt (or as needed)
• 1 teaspoon black pepper (or as needed)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon clarified butter
• 2 1⁄2 cups red onions, sliced
• 2 1⁄2 cups shiitake mushrooms, sliced
• 3 large garlic cloves, pressed
• 1 tablespoon all-purpose flour
• 3 1⁄2 beef broth, divided (or as needed)
• 1⁄2 cup cooking sherry
• 2 tablespoons tomato paste
• 1 sprig rosemary
• 1 tablespoon balsamic vinegar
• 1⁄4 teaspoon cayenne pepper
• 2 teaspoons cornstarch (mixed with 1/2 cup cold water)
• 1 tablespoon parsley, chopped (for garnish)

directions

1. Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
2. In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
3. Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
4. Remove from heat and transfer short ribs on a plate while working on sauce.
5. Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.