- 1 cup hot water
- 2 cups dried porcini mushrooms (about 2 ounces)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 4 beef short ribs, trimmed (about 1 1/2 pounds)
- 1 tablespoon all-purpose flour
- 2 teaspoons olive oil
- 4 cups thinly sliced cremini mushrooms (about 8 ounces)
- 2 cups thinly sliced onion (about 1 medium)
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh thyme
- 4 garlic cloves, crushed
- 1 cup dry red wine
- 1 cup fat-free, less-sodium beef broth
- calories 331
- caloriesfromfat 46 %
- fat 17 g
- satfat 6.8 g
- monofat 7.9 g
- polyfat 0.7 g
- protein 30.4 g
- carbohydrate 11.1 g
- fiber 3.1 g
- cholesterol 79 mg
- iron 5.1 mg
- sodium 366 mg
- calcium 29 mg
How to Make It
Preheat oven to 350°.
Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes. Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan. Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.