These short ribs are moist, juicy, tender and incredibly delicious! This is a perfect dish to serve anytime!
VIDEO https://www.youtube.com/watch?v=z23_LMboIxU
Ingredients: [‘beef short ribs’, ‘sea salt’, ‘black pepper’, ‘extra virgin olive oil’, ‘clarified butter’, ‘red onions’, ‘shiitake mushrooms’, ‘garlic cloves’, ‘all-purpose flour’, ‘beef broth’, ‘cooking sherry’, ‘tomato paste’, ‘rosemary’, ‘balsamic vinegar’, ‘cayenne pepper’, ‘cornstarch’, ‘parsley’]
Quantity of Ingredients: [“2 1/2 lbs beef short ribs (about 8 to 10 pieces)”,”1 teaspoon sea salt (or as needed)”,”1 teaspoon black pepper (or as needed)”,”2 tablespoons extra virgin olive oil”,”1 tablespoon clarified butter”,”2 1/2 cups red onions, sliced “,”2 1/2 cups shiitake mushrooms, sliced “,”3 large garlic cloves, pressed “,”1 tablespoon all-purpose flour”,”3 1/2 beef broth, divided (or as needed)”,”1/2 cup cooking sherry”,”2 tablespoons tomato paste”,”1 sprig rosemary”,”1 tablespoon balsamic vinegar”,”1/4 teaspoon cayenne pepper”,”2 teaspoons cornstarch (mixed with 1/2 cup cold water)”,”1 tablespoon parsley, chopped (for garnish)”]
Number of Servings: 4
Steps: [‘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 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.’]