Ingredients

• 0.5 cups dried porcini mushrooms
• 0.5 cups water
• 2.5 pounds beef short ribs
• salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 1 onion , sliced
• 2 cloves garlic , minced
• 2 cups beef broth
• 1 cup tomato sauce
• 1 teaspoon dried rosemary
• teaspoon salt
• 1 pinch cayenne pepper
• 1 bay leaf

Instructions

1. 1 Soak mushrooms in water in a bowl until rehydrated, about 30 minutes. Drain and reserve liquid; dice mushrooms.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Season short ribs all over with salt and black pepper.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Add short ribs; cook until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
5. 5 Cook onion with a pinch of salt in the same skillet until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in mushrooms.
6. 6 Add reserved mushroom liquid to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in beef broth, tomato sauce, rosemary, ½ teaspoon salt, cayenne pepper, and bay leaf.
7. 7 Pour beef broth mixture over short ribs. Cover the Dutch oven with a lid.
8. 8 Cook in the preheated oven until short ribs are fork-tender, about 2 hours.

Nutrition per serving