Short Ribs Braised with Mushrooms & Tomatoes Pairing: 2017 Kiona Vineyard Red Mountain Cabernet Sauvignon

Short Ribs Braised with Mushrooms & Tomatoes Pairing: 2017 Kiona Vineyard Red Mountain Cabernet Sauvignon

INGREDIENTS:

½ cup dried porcini mushrooms

½ cup water

2 ½ pounds beef short ribs

salt and freshly ground black pepper to taste

2 tablespoons vegetable oil

1 onion, sliced

2 cloves garlic, minced

2 cups beef broth

1 cup tomato sauce

1 teaspoon dried rosemary

½ teaspoon salt

1 pinch cayenne pepper

1 bay leaf

INSTRUCTIONS:

  1. Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Season short ribs all over with salt and black pepper.
  4. Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
  5. Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
  6. Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
  7. Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
  8. Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

Recipe Credit: allrecipes.com