Yield
6 servings (serving size: 3/4 cup)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.

Ratings & Reviews

JimMarltonNJ's Review

kldimond
November 24, 2011
I added an extra ounce of beef broth and wine, and I am glad I did. Shop around for the porcini's, one place was twice the price of another. I served over egg noodles.

kldimond's Review

JimMarltonNJ
June 20, 2010
Really tasty. I added about a tablespoon or worcestershire sauce and pasta to the finished product. It is really good the next day when the pasta has absorbed some of the sauce. Very freezer friendly.