Ingredients
- 1 oz Porcini Mushrooms, dried
- 1 tbsp Olive Oil
- 3 lb Beef Short Ribs, Bone-In 2-3 inches long
- 2 cups Onion diced
- 1 cup Celery diced
- 1 cup Carrot diced
- 4 cloves Garlic chopped
- 1 tbsp Anchovy Paste
- 1 cup Red Wine
- 1 cup Tomato Puree
- 2 tbsp Tomato Paste
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 tsp Dried Oregano
- 1 tbsp Thyme, Fresh chopped
- 1 tbsp Rosemary chopped
1/2 tsp Fennel Seeds ground- 1 piece Parmigiano-Reggiano rind, optional
- 2 medium Bay Leaves
- 3 cups Beef Stock
1/4 cups Parsley, Flat-Leaf chopped
Steps
- 1 Soak the mushrooms in 1/2 cup boiling water.
- 2 Meanwhile, heat the oil in a pan over medium-high heat.
- 3 Sear the short ribs until brown on all sides and set aside.
- 4 Drain all but 2 tablespoons of the oil and fat from the pan and reduce to medium heat.
- 5 Add the onions, celery and carrots and saute until tender, about 10-15 minutes.
- 6 Add the garlic and anchovy paste and saute until fragrant, about a minute.
- 7 Add the red wine and deglaze the pan.
- 8 Add the ribs, the mushrooms and their liquid, tomato puree, tomato paste, Dijon mustard, Worcestershire sauce, oregano, thyme, rosemary, fennel, parmigano reggiano rind, bay leaves, salt and pepper and enough beef stock to cover the ribs.
- 9 Bring to a boil, cover, and transfer to a preheated 350F/180C oven and cook until the meet is falling off the bones, about 3 hours.
- 10 Remove the beef from the pan, set aside to cool
- 11 Puree the sauce.
- 12 Pull the beef from the bones, shred it, return it to the sauce and simmer to thicken if desired.