Drew got this recipe from girlgonegourmet and tweaked it.
This is another great dutch oven recipe.
Drew says he normally doubles this recipe.
This recipe takes a long time to cook. It would be great to start it at lunch time on a cold winter day and have it ready by dinner. I am more impatient so I revamped this recipe to work in a pressure cooker, here.
- 1 Tablespoon olive oil
- 1 pound boneless beef short ribs, seasoned with 3/4 teaspoon kosher salt
- 1/4 cup unsalted butter
- 8 oz whole cremini mushrooms, quartered
- 1 yellow onion, roughly chopped
- 4 cloves of garlic, roughly chopped
- 1 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 Tablespoon all-purpose flour
- 1 cup crushed tomatoes
- 4 sprigs fresh parsley (do not chop)
- 10 sprigs fresh thyme (do not chop)
- 1 Tablespoons roughly chopped fresh tarragon
- 2 cups red wine
- 8 oz pappardelle or linguini pasta (I prefer homemade, see the recipe, here)
- Preheat oven to 350 degrees.
- Brown the short ribs in the olive oil (about 5 minutes per side) then set aside.
- Melt the butter in the olive oil.
- Add the mushrooms, onion, and garlic and cook until the onions are translucent. NOTE: if using minced garlic from a jar, add it towards the end so it does not burn.
- Add the salt and pepper
- Add the flour gradually while stirring the vegetables to avoid lumps.
- Add the tomatoes, parsley, thyme, tarragon, and wine. Stir to combine.
- Place the short ribs back in the pot and add enough water to the pot to cover them.
- Bring the pot to a boil. Turn the heat off and cover the pot with a lid slightly askew to allow steam to escape. Transfer the pot to the oven for two and a half to three hours, or until the short ribs shred easily with a fork.
- Remove the short ribs from the pot.
- Using a fine mesh strainer, strain the sauce into a large bowl, pressing down on the vegetables to extract all the juice. NOTE: A Chinous (chinese strainer) would be great for this process.
- Pour the strained liquid back into the pot and bring it to a boil.
- Reduce the heat to simmer and cook for an additional thirty minutes or until the sauce thickens enough to coat the back of a spoon.
- While the sauce reduces, cook the pasta.
- Shred the short ribs and place them back in the sauce.
- Season to taste.
- Simmer for a few minutes to warm the beef through.
- Serve over the pasta.