Braised Short Ribs with Mushrooms
Category
Meat-Based Recipes
Servings
6
Meaty short ribs, braised slowly with mushrooms in red wine and our savory Glace de Viande Gold, make the perfect cold-weather feast. Serve them up with a side of mashed potatoes, some hearty roasted root vegetables, and a glass of your favorite Cabernet.
Ingredients
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12 pieces (3-4 inches each) meaty beef short ribs
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Salt and ground black pepper
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Flour for dredging
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2 tablespoons vegetable oil
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1 1/2 cups thickly sliced mushrooms
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1 1/3 cups diced onion
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2/3 cup diced peeled carrots
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2/3 cup diced celery
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3 tablespoons minced garlic
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3/4 cup canned diced tomatoes with basil
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2 whole dried bay leaves
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1 1/2 teaspoons dried thyme
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1 3/4 cups dry red wine
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3/4 ounce Glace de Viande Gold® dissolved in 2 cups hot water
Methods/Steps
Preheat the oven to 350 degrees. Season the ribs with salt and pepper and dredge them in flour. Heat the oil in a large braising pan over medium heat, until the oil faintly smokes. Add the ribs and brown them, turning to cook all sides, 8-10 minutes. Remove the ribs from the pan and set them aside.
Discard all but 1 tablespoon of drippings from the pan. Add the mushrooms and cook 2-3 minutes. Add the onions, carrots, and celery, and cook, stirring frequently, 2-3 minutes. Add the garlic and cook another minute.
Stir in the tomatoes, bay leaves, and thyme and simmer for 3 minutes. Add the wine, stirring to loosen the browned bits from the bottom of the pan. Cook 8-10 minutes, until the liquid is reduced by one-third, to a syrupy consistency.
Return the ribs to the pan and add the Glace de Viande Gold®. Bring the liquid to a simmer, cover the pan, and transfer it to the center rack of the oven. Braise the ribs for 2 hours, then remove the lid and cook 30 minutes longer, or until the ribs are fork-tender and the braising liquid has thickened slightly.
Skim the fat from the surface and discard it. Transfer the ribs to a platter, discarding the bay leaves. Season the braising liquid to taste with salt and pepper and serve the ribs with the braising liquid ladled over the top.
Additional Tips
Wine Pairing: Zinfandel or Rioja