Savoury, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender. Before serving, they are topped with a buttery mixture of garlic and sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
Short ribs:
- 1,4kg bone-in beef short ribs
- Salt & freshly ground black pepper
- 2 tablespoons ground porcini mushrooms
- Plain flour
- Olive oil
- 1 onion, diced
- 6 cloves garlic, peeled and sliced, divided
- 360ml dry red wine
- 240ml beef stock
- 1 tablespoon tomato paste
- 1 bouquet garni
Garlic Herb Mushroom:
- 30g unsalted butter
- 225g button mushrooms, cut into quarters
- 225g shitake mushroom caps, sliced
- 225g oyster mushrooms
- 15g parsley leaves, chopped
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Method
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1Preheat oven to 160˚C. Season the short ribs all over with salt, pepper and the porcini powder. Toss in enough flour to lightly coat the ribs, shaking off any excess.
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2Add enough olive oil to coat the bottom of the pan. Heat an enamelled cast iron Shallow Casserole set over low to medium heat. Heat the oil until it shimmers but does not smoke. Add 3-4 of the short ribs to the pot and brown on all sides. Remove from the pan and set it aside on a plate. Add more oil to the pot if needed and repeat the browning process with the remaining short ribs.
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3Reduce heat to medium-low. Add the onions and cook until starting to brown and caramelise, about 5 minutes. Add half of the garlic and cook just until fragrant, about 30 seconds. Add the wine and simmer until reduced by half, about 5 minutes.
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4Add the stock, tomato paste, and bouquet garni to the pot, stirring to combine. Return the short ribs and any accumulated juices to the casserole, nestling them into the sauce. Cover with the lid and place in the preheated oven. Cook for about 2 to 2 1/2 hours until the meat is tender and starting to fall off the bone. Remove the lid for the final 30 minutes of cooking to allow the sauce to reduce slightly.
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5Meanwhile, heat a frying pan over medium heat. Add the butter to the pan and let it melt. Add all the mushrooms and sauté until they are browned, stirring occasionally, for about 10 minutes. Season with salt, then add the remaining garlic and cook 1 minute longer. Add the parsley to the pan and toss to combine. Set mushrooms aside, covered, to keep warm.
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6Remove the short ribs from the oven and season the sauce to taste with additional salt and pepper if desired. Serve the short ribs with the mushrooms and the pan sauce drizzled on top.
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