Porcini Braised Short Ribs with Garlic Herb Mushrooms

Savory, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender, then before serving they are topped with a buttery mix of garlic sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.

3 pounds bone-in beef short ribs

Salt

Freshly ground black pepper

2 tablespoons ground porcini mushrooms

All purpose flour

Olive oil

1 onion, diced

6 cloves garlic, peeled and sliced, divided

1 1/2 cups dry red wine

1 cup beef stock

1 tablespoon tomato paste

1 bouquet garni

2 tablespoons unsalted butter

8 ounces cremini mushrooms, cut into quarters

8 ounces shitake mushroom caps, sliced

8 ounces oyster mushrooms

1/4 cup parsley leaves, chopped

Preheat oven to 325˚F. Season the short ribs all over with salt, pepper and the porcini powder. Toss in enough flour to lightly coat the ribs, shaking off any excess.

Heat an enameled cast iron Braiser set over medium heat, and add enough olive oil to coat the bottom of the pan. Heat the oil until shimmering but not smoking. Add 3-4 of the short ribs to the pot and brown on all sides. Remove from the pan and set aside on a plate. Add more oil to the pot if needed and repeat browning with the rest of the short ribs.

Lower heat to medium-low. Add the onions and cook until starting to brown and caramelize, about 5 minutes. Add half of garlic and cook just until fragrant, about 30 seconds. Add the wine and simmer until reduced in half, about 5 minutes.

Add the stock, tomato paste, and bouquet garni to the pot and stir to combine. Return the short ribs and any accumulated juices to the pan, nestling the short ribs into the sauce. Cover with the lid and place in the preheated oven. Cook for about 2 to 2 1/2 hours until the meat is tender and starting to fall off the bone. Remove the lid for the final 30 minutes of cooking to allow the sauce to reduce slightly.

Meanwhile, heat a wide sauté pan over medium heat. Add the butter to the pan and let melt. Add all of the mushrooms and sauté until browned, stirring occasionally, about 10 minutes. Season with salt, then add the remaining garlic and cook 1 minute longer. Add the parsley to the pan and toss to combine. Set mushrooms aside covered to keep warm.

Remove the short ribs from the oven and season the sauce to taste with additional salt and pepper if desired. Serve the short ribs with the mushrooms and the pan sauce drizzled on top.