Beef Short Ribs

This is a classic, with a twist by using the liquid from the reconstituted dried mushrooms adding a deep, earthy flavor.

Ingredients:

4 short ribs

Hand full of dried porchini (or other) mushrooms (1 package)

2 cups beef stock

1 cup good red wine

1 medium onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 clove garlic, minced

2 sprigs rosemary and one bunch thyme, tied together

Flour

Olive oil

Salt and pepper

Directions:

Heat up the stock and the wine to a boil and remove from heat. Rinse the dried mushrooms and put into the stock/wine mixture to steep for 30 minutes.

Dry the ribs and salt, pepper and flour the ribs and over medium-high heat, sear each side to get a nice browning. When done, remove ribs to a plate and add a few tablespoons of olive oil and sautee garlic, onion, carrot and celery until soft.

Remove mushrooms and chop finely. Add mushrooms to vegetables mixture along with the ribs, stock mixture (being careful not to let any sediment on the bottom go into the pan) and rosemary/thyme bouquet and bring to a boil. Cover and put into 350 oven for about 2 hours.