Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Short Ribs Braised with Mushrooms




Source of Recipe


Cucina & Co, MetLife Center, NYC


List of Ingredients




2 tbs. neutral oil, such as canola or grapeseed
4 tbs. butter
4 pounds short ribs
Salt and freshly ground black pepper
1 large onion, peeled and roughly chopped
1 large carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
4 large cloves garlic, peeled and smashed
1 bottle fruity but sturdy red wine, such as Cotes du Rhone or Zinfandel
3 branches thyme
4 stems parsley
1 bay leaf
8 ounces pearl onions, peeled
1 tsp. sugar
1 tbs. extra-virgin olive oil
8 oz. small mushrooms, trimmed
Minced chives for garnish

Recipe



# Put a tablespoon each of the oil and butter in a deep heavy skillet or casserole and turn the heat to high. A minute later, brown the ribs well on all sides, seasoning well with salt and pepper as they cook; this will take about 20 minutes (work in batches if necessary to avoid crowding). Remove the ribs, pour out and discard the fat, and wipe out the pan.
# Preheat the oven to 350°F. Put the remaining canola oil and another tablespoon of butter in the pan, turn the heat to medium-high, and add the onion, carrot, celery, garlic, and a large pinch of salt and pepper to taste. Cook, stirring until the onions are soft, about 10 minutes.
# Add the red wine, thyme, parsley stems, and bay leaf to the pan and bring to a boil; add the ribs, cover, and put in the oven. Cook until the meat is very tender and falling from the bone, about three hours; turn the meat once or twice an hour.
# While the meat is cooking, put the bacon in the skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Drain on paper towel.
# Put the pearl in a small saucepan with another tablespoon of the butter, water to cover, a pinch of salt, and the sugar and cook over high heat until most of the water evaporates. Reduce the heat to medium and cook until a nice glaze forms; continue to cook, stirring occasionally, until the onions brown a little. Set aside.
# Put the olive oil in a skillet and turn the heat to medium. Add the mushrooms with a little salt and cook, stirring occasionally, until the onions brown a little. Set aside.
# When the ribs are done, transfer them to a platter. Strain the vegetables and liquid, pressing hard on the vegetables to extract all their juices, into another large pan and refrigerate (see Keys to Success) or reheat. Bring to a boil and stir in the remaining 1 tablespoon butter, whisk until slightly thickened, then add the ribs and heat through. Adjust the seasoning as necessary, then stir in the bacon, pearl onions, and mushrooms; cook for another minute or two to reheat. Serve, garnished with chives.
# Time: as long as 4 hours, largely unattended.


Serves 4.