I'm not really sure how I made it to the ripe old age of (_____), no I just can't say it yet, without having Short ribs. We have my husband's Baby Back Ribs January 1st post, several times a year and Short Ribs are a "completely different animal", literally a cow and a pig. This could be my new favorite dish! I made this for Jess and I for the Anniversary of our Engagement and we loved it, I mean really loved it! It requires hot French Bread to be served with it, you won't want to miss a drop of this amazing sauce, hot mashed potatoes would work for the same purpose. Enjoy!Braised short ribs with Mushrooms adapted from Food Network Magazine
8 Short Ribs (12 ounces each), trimmed and tied individually
8 shallots
11 cloves garlic
1/4 C. tomato paste
6 ounces pancetta, diced
1/2 C. plus 2 Tbls. cognac or brandy
1/3 C. all-purpose flour
2 C. red wine (I used a Pinot Nior)
1/4 ounce porcini mushrooms
4 sprigs fresh thyme
2 bay leaves
1 tsp. Tony's creole seasoning
Kosher salt and freshly ground pepper
1/4 C. chopped fresh parsley
10 ounces shitake mushrooms, trimmed
10 ounces cremini mushrooms, trimmed and halved
1. Preheat the oven to 300 degrees. Bring the short ribs to room temperature. Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste (I had to add a little water to the shoot to get it moving). Cook the pancetta in a large pot (I used a large Braiser) over med-high heat until crisp, about 7 minutes. Transfer the pancetta and all but 2 Tbls. drippings to a bowl.
2. Add the shallot mixture to the pot and cook, stirring until brown, about 6 minutes. Reduce the heat to medium and add 1/2 C cognac, scraping up the browned bits. Sprinkle in the flour and cook stirring, about 5 more minutes. Gradually, stir in the wine until smooth. Add the porcini, thyme, Tony's, bay leaves and 1 1/2 tsp salt.
3. Season the short ribs with salt and pepper, place in the pot, add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
4. Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, thin skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 Tbls cognac. Return the short ribs to the sauce and keep warm over low heat.
5. Chop the remaining 1 clove garlic, then mash with 1/2 tsp salt; add the parsley and chop. heat the pancetta and the reserved drippings in a skillet over med-high heat. Add the shitake and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms.
8 Servings.
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