BEEF SHORT RIBS With SHERRY & SHIITAKE

READY IN: 3hrs 10mins

INGREDIENTS

  • 3lbsbeef short ribs (about 8 to 10 pieces)
  • 1teaspoonsea salt, to taste
  • 12 teaspoonblack pepper, to taste
  • 2tablespoonsolive oil
  • 1tablespoonclarified butter
  • 2 12 cupsred onions, sliced
  • 2 12 cupsshiitake mushrooms, sliced
  • 3largegarlic cloves, pressed
  • 1tablespoonunbleached all-purpose flour
  • 3 12 cupslow sodium beef broth, divided(or as needed)
  • 12 cupcooking sherry
  • 2tablespoonstomato paste
  • 1large sprigs rosemary
  • 1tablespoonbalsamic vinegar
  • 14 teaspooncayenne pepper (or more to taste)
  • 2teaspoons cornstarch mixed with 1/2 cup cold water
  • 1tablespoonparsley, chopped(for garnish)
  • NUTRITION INFO

    Serving Size: 1 (690) g

    Servings Per Recipe:4

    Calories: 1591.5

    Calories from Fat 1199 g 75 %

    Total Fat 133.3 g 205 %

    Saturated Fat 56.5 g 282 %

    Cholesterol 266.6 mg 88 %

    Sodium 825.8 mg 34 %

    Total Carbohydrate18 g 5 %

    Dietary Fiber 2.3 g 9 %

    Sugars 7 g 28 %

    Protein 51.1 g 102 %

    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 and cook 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.
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