By / Photography By Jennifer Bakos | August 30, 2016

Ingredients

  • 12 cloves garlic, divided
  • 4 sprigs rosemary, roughly chopped
  • 1 bottle drinkable red wine
  • Kosher salt and cracked black peppercorns
  • 3 pounds bone-in short ribs
  • 1 ounce dried wild mushrooms
  • Vegetable oil
  • 2 large onions, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 1 fennel bulb, chopped
  • ¼ cup tomato paste
  • 3-4 cups beef broth
  • 4 sprigs thyme
  • 2 bay leaves

Preparation

Peel and roughly chop garlic. Place half in a non-reactive container big enough to hold the ribs. Set the other half of the garlic aside. Add wine, rosemary, and one teaspoon each of salt and pepper. Nestle ribs (meat-side down) into the marinade and let sit for at least four hours.

Remove ribs from marinade, pat dry. Strain the marinade, keeping the liquid and composting the solids.

Heat the oven to 325°F. Place dried mushrooms in a large measuring cup with 1 ½ cups hot water for 20 minutes. Lift the reconstituted mushrooms out of the liquid with a slotted spoon and roughly chop. Reserve the liquid.

Brush each short rib with vegetable oil, then sprinkle generously with salt and pepper.

Heat a deep, wide Dutch oven over medium high heat. Working in batches, add the short ribs in single layer, taking care not to crowd them. Sear the short ribs for several minutes on each side, letting them brown deeply. Remove the ribs from the pan to a plate.

Turn the heat down to medium and add 2 tablespoons of oil, onions, carrots, parsnips and fennel and cook for five minutes. Add reserved garlic and mushrooms and cook for one minute. Stir in tomato paste and cook, stirring constantly for five minutes. Add reserved marinade liquid. Pour in mushroom water, taking care not to add the grit that may have accumulated at the bottom of the measuring cup during the mushroom-soaking process.

Nestle the ribs into the Dutch oven, adding any liquid that has accumulated in the plate. Add enough broth so that the ribs are just completely covered. Tie the thyme sprigs and bay leaves together with twine. Bring the liquid to a simmer, add the herb sprigs, place a layer of parchment over the liquid and cover. Bake for 2 to 2 ½ hours until the meat is very tender and coming away from the bone and the sauce has thickened.

The ribs can be served after a 20-minute rest, but if you have the luxury of time, cool completely and refrigerate overnight. Skim the solidified fat (and use it to make empanada dough, recipe 3) and reheat gently.

Serve one rib and a ½ cup sauce per person.

To proceed with the next two recipes, remove the remaining ribs from the sauce. Pull the meat from the bones, discarding the latter. Roughly chop the meat. Place half in a container to be used to make the empanadas. Stir the remainder back into the sauce to be used in mushroom sauce.

Ingredients

  • 12 cloves garlic, divided
  • 4 sprigs rosemary, roughly chopped
  • 1 bottle drinkable red wine
  • Kosher salt and cracked black peppercorns
  • 3 pounds bone-in short ribs
  • 1 ounce dried wild mushrooms
  • Vegetable oil
  • 2 large onions, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 1 fennel bulb, chopped
  • ¼ cup tomato paste
  • 3-4 cups beef broth
  • 4 sprigs thyme
  • 2 bay leaves
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