Short Ribs with Mushrooms and Red Wine Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Short Ribs with Mushrooms and Red Wine Sauce

Short Ribs with Mushrooms and Red Wine Sauce
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info

Per each of 8 servings: about -
cal 468
pro 20 g
total fat 36 g
sat. fat 15 g
carb 17 g
fibre 3 g
chol 69 mg
sodium 441 mg
% RDI: -
calcium 6
iron 21
vit A 53
vit C 33
folate 14
  • Portion size: 6 to 8

Mushrooms add earthy flavour to this slow-cooked dish. Dried shiitakes are a good substitute for the porcini.

Ingredients

  • 1 pkg 1pkg(14 g) dried porcini mushroomdried porcini mushrooms
  • 3 lb 3lbbeef simmering short ribs
  • 1 tbsp 1tbspvegetable oil
  • 2 cups 2cupsbutton mushroombutton mushrooms
  • 2 2oniononions, chopped
  • 3 3cloves garlic, minced
  • 2 2carrotcarrots, diced
  • 1 tbsp 1tbspcrumbled dried rosemary
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 3/4 cup 3/4cupred wine, (or beef stock and 1 tbsp/15 mL wine vinegar)
  • 2 tbsp 2tbsptomato paste
  • 1/4 cup 1/4cupall-purpose flour
  • 2 tbsp 2tbspbalsamic vinegar or wine vinegar
  • 2 tbsp 2tbspchopped fresh parsley

Preparation

In 1-cup (250 mL) measuring cup, pour boiling water over dried porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. Set mushrooms and liquid aside.

Cut ribs into 2-bone pieces. Broil, turning once, until well browned, about 5 minutes. Place in slow cooker.

In large skillet, heat oil over medium-high heat; saut?orcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.

Whisk together reserved soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat.

In small bowl, whisk together flour, vinegar and 1/3 cup (75 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley.

Additional information :

Variations
Small Batch Short Ribs with Mushrooms and Red Wine Sauce:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 6 to 7 hours. Makes 2 to 4 servings.

Stove-Top Short Ribs with Mushrooms and Red Wine Sauce: Follow recipe as directed except use Dutch oven instead of slow cooker; cover and simmer over medium-low heat until ribs are tender, about 2 hours. Skim off fat.

Reduce flour to 2 tbsp (25 mL) and water to 1/4 cup (50 mL), simmering until thickened, about 5 minutes. Stir in parsley.

Source : Canadian Living Magazine: February 2006

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