This video recipe for beef short ribs braised with porcini mushrooms and tomato is so comforting, so satisfying, and so deeply warming that when I make it, I'm actually disappointed if it's not storming outside.
I mean, why waste a dish like this on a nice day? I haven't quite mastered controlling the weather yet (although, from what I hear, many of my old habits have raised the globe's temperature a little), but this time of year you can usually count on Mother Nature blessing you with some cold, wet weather in which to enjoy these ribs.
The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness.
I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try. Enjoy!
1/2 cup dried porcini mushroom
1/2 cup water
2 1/2 to 3 pounds beef short ribs (about 8-10 pieces)
salt and freshly ground black pepper to taste
2 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup tomato sauce
1/2 tsp salt
pinch of cayenne
1 bay leaf
1 tsp dried rosemary