Short Ribs with Mushrooms and Red Wine Sauce

By The Canadian Living Test Kitchen

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

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	468468 cal
pro	20 g20g pro
total fat	36 g36g total fat
sat. fat	15 g15g sat. fat
carb	17 g17g carb
fibre	3 g3g fibre
chol	69 mg69mg chol
sodium	441 mg441mg sodium
% RDI:	-
calcium	66 calcium
iron	2121 iron
vit A	5353 vit A
vit C	3333 vit C
folate	1414 folate

More great recipes from this menu:

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

Ingredients

1 pkg (14 g) dried porcini mushrooms 1 1pkg pkg(14 g) dried porcini mushroomdried porcini mushrooms
3 lb beef simmering short ribs 3 3lb lbbeef simmering short ribs
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 cups button mushrooms 2 2cups cupsbutton mushroombutton mushrooms
2 onions , chopped2 2oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
2 carrots , diced2 2carrotcarrots, diced
1 tbsp crumbled dried rosemary 1 1tbsp tbspcrumbled dried rosemary
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
3/4 3/4cup cupred wine, (or beef stock and 1 tbsp/15 mL wine vinegar)
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
2 tbsp balsamic vinegar 2 2tbsp tbspbalsamic vinegar or wine vinegar
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped 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