- 1 (1ounce) package dried portobello mushrooms
- 4 pounds beef short ribs
- 1 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 (3 ounce) package shallots, sliced
- 1 cup chopped carrots
- 2 ribs celery, sliced
- 1 1/2 ounce prosciutto, finely chopped
- 2 teaspoons Minced Garlic
- 1 cup dry red wine
- 2 cup Chicken Broth
- 2 teaspoons snipped fresh rosemary
- 1 bay leaf
- 1 cup panko bread crumbs
- 2 tablespoons Butter or Margarine, melted
The long, slow cooking by braising creates deep flavor and meat that is succulent and ultra-tender.
- Soften mushrooms according to package directions using 1 1/2 cups water. Drain, reserving liquid. Coarsely chop mushrooms; reserve 1/2 cup. Season ribs with salt and pepper. In ovenproof Dutch oven, heat oil over medium heat. Working in batches, cook ribs until well browned on all sides (about 10 minutes per batch). Transfer with tongs to bowl. Pour off all but 2 tablespoons fat from Dutch oven. Add shallots, carrots, celery, prosciutto and garlic; saute until vegetables begin to soften (5 minutes). Stir in mushrooms, mushroom liquid, wine, broth, rosemary and bay leaf. Add ribs; bring to a boil. Place in oven. Braise, covered, in a preheated 350 F oven until ribs are tender (1 1/2-2 hours).
- To Serve: Remove ribs and bay leaf. Remove fat from sauce; place sauce in large casserole or 9x13-inch baking dish. Top with ribs. In small bowl, combine reserved mushrooms, panko crumbs and butter; sprinkle over ribs. Bake in a preheated 450 F oven, uncovered, until bubbly and topping is golden brown (about 20-25 minutes).
- Tip: Ribs may be braised several days ahead up to step of placing in casserole. Refrigerate, covered.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.