Short Ribs with Mushrooms and Red Wine Sauce
Mushrooms add earthy flavour to this slow-cooked dish. Dried shiitakes are a good substitute for the porcini.
Servings: 6 to 8
Ingredients:
| 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% |
-
1 pkg (14 g) dried porcini mushrooms
3 lb (1.5 kg) beef simmering short ribs
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) button mushrooms
2 onions, chopped
3 cloves garlic, minced
2 carrots, diced
1 tbsp (15 mL) crumbled dried rosemary
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
3/4 cup (175 mL) red wine (or beef stock and 1 tbsp/15 mL wine vinegar)
2 tbsp (25 mL) tomato paste
1/4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) balsamic or wine vinegar
2 tbsp (25 mL) chopped 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; sauté porcini 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »