Beef Short Ribs With Mushrooms

Beef Short Ribs With Mushrooms
Caren Alpert
Serves 4
preparation
20
minutes
cooking
210
minutes
other
0
minutes

Ingredients

3 1/2
pounds
meaty short ribs, cut flanken style
1/4
cup
flour
1
teaspoon
kosher salt, plus more to taste
1/2
teaspoon
freshly ground black pepper, plus more to taste
4
tablespoons
olive oil
1
large onion, diced
3
cloves garlic, minced
2
cups
good-quality beef stock
1
pound
button mushrooms, trimmed and thinly sliced
6
sprigs fresh flat-leaf parsley, chopped

Directions

  1. Preheat oven to 325° F.
  2. Combine the flour, salt, and pepper and dredge the short ribs. Heat half the olive oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side.  Remove the beef and set aside. 
  3. Add the onion and garlic and cook until brown and fragrant, about 2 minutes more. Add the stock, scraping up any bits stuck to the pan. Return the beef to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 2 1/2 to 3 hours.
  4. In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushrooms and cook until golden, 6 to 8 minutes. Toss with the parsley and season with salt and pepper. Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid.
     
Francine Maroukian
September 2004

Nutritional Information

  • Per Serving
  • Calories 511
  • Calcium 42 mg
  • Carbohydrate 16 g
  • Cholesterol 95 mg
  • Fat 33 g
  • Fiber 2 g
  • Iron 5 mg
  • Protein 39 mg
  • Sat Fat 10 g
  • Sodium 880 mg
What does this mean? See Nutrition 101.