1/2 teaspoon freshly ground black pepper, plus more to taste 3 ½ pounds
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
How to Make It
Preheat oven to 325° F. 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. 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 ½ to 3 hours. 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.
wonderful... simple and absolutely delicious! I added 2 inch chunks of carrots toward the end- (about 30 minutes before the dish was to be done) and then let the juices just seep into them when I reduced the liquid. The sweetness from the carrots gave the dish an added depth and were a huge hit.
Fantastic! I actually made the beef the night before and reheated it in its sauce then added the mushrooms the next night and it turned out great. I also had a little red wine on hand so I used that with the beef broth to scrape the pan. I would definitely make this again- it's great for a casual family Sunday dinner but passes the test for a night with guests.