SHORT RIBS WITH MUSHROOMS RECIPES

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BEEF SHORT RIBS WITH MUSHROOMS RECIPE - FOOD.COM



Beef Short Ribs With Mushrooms Recipe - Food.com image

Make and share this Beef Short Ribs With Mushrooms recipe from Food.com.

Total Time 3 hours 30 minutes

Prep Time 10 minutes

Cook Time 3 hours 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
3 1/2 lbs meaty beef short ribs, cut flanken style
4 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2 cups good-quality beef stock
1 lb button mushroom, trimmed and thinly sliced
6 sprigs fresh flat-leaf parsley, chopped

Steps:

  • Preheat oven to 325 degrees.
  • Combine the flour, slat, 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, 2-1/2 to 3 hours.
  • In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushroons 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.

Nutrition Facts : Calories 1740.8, FatContent 158.1, SaturatedFatContent 64.6, CholesterolContent 301.6, SodiumContent 1231.1, CarbohydrateContent 14.2, FiberContent 2.2, SugarContent 3.9, ProteinContent 63.5

BEEF SHORT RIBS WITH MUSHROOMS RECIPE | MYRECIPES



Beef Short Ribs with Mushrooms Recipe | MyRecipes image

Provided by Francine Maroukian

Yield Makes 4 servings

Number Of Ingredients 10

3?½ pounds meaty short ribs, cut flanken style
¼ cup flour
1 teaspoon kosher salt, plus more to taste
½ 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

Steps:

  • 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.

Nutrition Facts : Calories 511 calories, CarbohydrateContent 16 g, CholesterolContent 95 mg, FatContent 33 g, FiberContent 2 g, ProteinContent 39 mg, SaturatedFatContent 10 g, SodiumContent 880 mg

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