Ingredients Jump to Instructions ↓

  1. 1/4 cup flour

  2. 1 tsp Kosher salt (add to taste)

  3. 1/2 tsp freshly ground black pepper (add to taste)

  4. 3 1/2 lbs meaty short rib s, flanken style

  5. 4 Tbs olive oil

  6. 1 Large onion diced

  7. 3 cloves garlic minced

  8. 2 cups good quality beef stock

  9. 1 lb button mushroom s, thinly sliced

  10. 6 sprigs chopped parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven 325° Combine flour salt and pepper and dredge the short ribs. Heat half the olive oil in a dutch oven over medium high heat. Sear the meat on all sides until golden brown, 3-4 minutes a side. Remove the beef and set aside. Add onion and garlic and cook until brown and fragrant, about 2 minutes. Add stock, scraping up bits stuck to pan. Return beef to pot and bring to a boil. Cover pot and transfer to oven. Cook until beef is fork tender, about 2½ - 3 hours. In the last fifteen minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add mushrooms and cook until golden, 6-8 minutes. Toss with 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. Great over wide egg noodles.


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