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BEEF SHORT RIBS With SHERRY & SHIITAKE
READY IN:3hrs 10mins
3lbsbeef short ribs (about 8 to 10 pieces)
1teaspoonsea salt, to taste
1⁄2teaspoonblack pepper, to taste
2 1⁄2cupsred onions, sliced
2 1⁄2cupsshiitake mushrooms, sliced
3largegarlic cloves, pressed
1tablespoonunbleached all-purpose flour
3 1⁄2cupslow sodium beef broth, divided(or as needed)
1large sprigs rosemary
1⁄4teaspooncayenne pepper (or more to taste)
2teaspoons cornstarch mixed with 1/2 cup cold water
1tablespoonparsley, chopped(for garnish)
Serving Size: 1 (690) g
Servings Per Recipe:4
Calories from Fat 1199 g75 %
Total Fat 133.3 g205 %
Saturated Fat 56.5 g282 %
Cholesterol 266.6 mg 88 %
Sodium 825.8 mg 34 %
Total Carbohydrate18 g 5 %
Dietary Fiber 2.3 g9 %
Sugars 7 g28 %
Protein 51.1 g 102 %
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.