Thursday, October 18, 2012

Braised Short Ribs with Porcini Mushrooms and White Truffle Oil

The deep, earthy flavor of dried porcini mushrooms was a perfect match to rich, meaty short ribs. Red wine is my go-to braising liquid, balsamic vinegar added bright acidity, and touches of soy sauce and truffle oil sent the umami rocket into orbit!

Braised Short Ribs with Porcini Mushrooms and White Truffle Oil
by Gary Gee

¾ ounce Marx Foods Dried Wild Porcini Mushrooms
1 cup warm water
2 pounds meaty short ribs
Freshly ground black pepper
Flour for dredging
3 Tablespoons olive oil, divided
1 onion, sliced
3 cloves garlic, chopped
½ cup crimini or white mushrooms, sliced
1 bay leaf
½ cup red wine
½ cup mushroom soaking liquid, strained
2 cups beef broth
1 teaspoon balsamic vinegar
1 teaspoon soy sauce
1 teaspoon tomato paste
6 sprigs fresh thyme
½ teaspoon dried oregano
1 teaspoon corn starch
1 teaspoon water
½ teaspoon white truffle oil
Freshly chopped parsley

Preheat the oven to 325 degrees. Rinse the dried porcini mushrooms under cool water; place in a small bowl and soak in warm water. Set aside, undisturbed, for 30 minutes. Remove the mushrooms from the liquid, gently squeezing out the liquid. Chop coarsely. Strain the soaking liquid, reserving ½ cup. Set aside.

Season the short ribs liberally with salt and pepper. Dredge in flour.

In a large Dutch oven, heat half the oil over medium-high heat. Sear the short ribs, turning to brown on all sides. Remove from the pot. Add the remaining oil and heat to simmering. Add the onion, stirring occasionally, until just fragrant. Add the garlic, mushrooms, and bay leaf. Cook, stirring, for about 30 seconds, until the garlic is fragrant.

Return the short ribs to the pot. Add the wine, mushroom soaking liquid, broth, balsamic vinegar, soy sauce, tomato paste, thyme, oregano. Bring to a boil. Cover the pot and bake at 325 for 2 hours, or until the short ribs are fork tender.

Remove the short ribs to a platter, cover to keep warm. Skim the fat from the sauce; remove the thyme sprigs. Heat the sauce to boiling. Dissolve the corn starch in water; pour into the sauce and return to a boil until thickened.

Spoon the sauce over the short ribs, drizzle with the truffle oil and sprinkle with parsley. Serve immediately.

1 comment:

  1. Houston,
    As always, I love your food. Delicious and the most beautiful presentation. I love your voice as well.
    Carry on.