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
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
