BRAISED BEEF SHORT RIBS With SHERRY & SHIITAKE

Name: BRAISED BEEF SHORT RIBS With SHERRY & SHIITAKE
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 serving(s)
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)

Recipe 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

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
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.
Remove from heat and transfer short ribs on a plate while working on sauce.
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.