Braised Short Ribs
Author: unknown
Prep time:
Cook time:
Total time:
Ingredients
- Olive Oil
- 4 short ribs
- 2 carrots (chopped)
- 2 shallots (chopped)
- 2 celery stalks (chopped)
- 5 garlic cloves (smashed)
- 1 cup red wine
- 2 quarts veal stock
- 1 quart vegetable stock
- 6 thyme sprigs
- 8 large shiitake mushrooms (stem off)
- Salt and pepper to tase
- 4 Tbsp chives (minced, for decoration)
Instructions
- Place olive oil in a pot and heat over high heat.
- Season the ribs with salt and pepper, add ribs to pot, and sear on all sides. Remove the ribs and set aside.
- Add carrots, shallots, celery, garlic and cook until vegetables are browned. Add wine and reduce until almost dry.
- Return ribs to the pot and cover with the stocks. Bring to a boil Add thyme and reduce the heat to a simmer.
- Cover and cook for 4 hours or until meat is tender.
- Transfer the meat to a plate, shred it and reserve. Strain the cooking liquid through a sieve into another pot, place it over high heat and let it reduce to a sauce-like consistency.
- Saute the mushrooms in olive oil, seasoned with salt and pepper. Reheat the meat with some of the sauce. Check the seasoning and add salt and pepper if necessary.
- Place two mushrooms on each plate, put the shredded short ribs on top and spoon more sauce over the meat. Decorate with chives. Serve with mashed potatoes.
John is an engineer that loves to cook. This website is a collection of his families favorite receipes to make and eat.
