Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 kilograms of beef short ribs dry and season them liberally with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper, then dredge the seasoned ribs lightly in 0.25 cup of all-purpose flour.

2. 2

   Melt 2 tablespoons of butter in a large Dutch oven or oven-safe pot over medium-high heat, and sear the short ribs in batches until deeply browned on all sides, then remove them and set aside.

3. 3

   Add the remaining 1 tablespoon of butter to the pot, then add 2 chopped large yellow onions, 2 diced large carrots, and 2 diced celery stalks, cooking until softened for about 8-10 minutes.

4. 4

   Stir in 4 minced garlic cloves and 2 tablespoons of tomato paste, cooking for 2 minutes until fragrant, then add the rehydrated and chopped 28 grams of dried porcini mushrooms along with their reserved liquid.

5. 5

   Pour in 4 cups of beef broth, bring to a simmer while scraping up any browned bits from the bottom of the pot, then add 100 grams of chopped dried prunes, 2 bay leaves, 6 allspice berries, and 1 teaspoon of dried marjoram.

6. 6

   Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid, then cover tightly and braise in a preheated 160°C (325°F) oven for 2.5 to 3 hours, or until the meat is fork-tender.

7. 7

   Remove the short ribs from the oven, skim any excess fat from the surface of the sauce, and remove the bay leaves and allspice berries before garnishing generously with 0.25 cup of chopped fresh parsley or dill.