Ingredients
1.4kg bone-in beef short ribs
Salt and freshly ground black pepper
2 tbsp chopped porcini mushrooms
Plain 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 tbsp tomato paste
1 bouquet garni
2 tbsp unsalted butter
225g button mushrooms, cut into quarters
225g shitake mushroom caps, sliced
225g oyster mushrooms
1/4 cup parsley leaves, chopped
Method
Preheat oven to 160˚C. 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
Add enough olive oil to coat the bottom of the pan. Heat an enamelled cast iron Shallow Casserole set over low to medium heat. Heat the oil until it shimmers but does not smoke. Add 3-4 of the short ribs to the pot and leave to caramelise on all sides. Remove from the pan and set it aside on a plate. Add more oil to the pot if needed and repeat the browning process with the remaining short ribs.
Reduce heat to low. Add the onions and cook until starting to brown and caramelise, about 5 minutes. Add half of the garlic and cook just until fragrant, about 30 seconds. Add the wine and simmer until reduced by half, about 5 minutes.
Add the stock, tomato paste, and bouquet garni to the pot, stirring to combine. Return the short ribs and any accumulated juices to the pan, nestling them 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 frying pan over medium heat. Add the butter to the pan and let it melt. Add all the mushrooms and sauté until they are browned, stirring occasionally, for 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.
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