Braised Short Rib Mushroom Sauce Over Pasta

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.

INGREDIENTS:

  • 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)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Brown the short ribs in the olive oil (about 5 minutes per side) then set aside.
  3. Melt the butter in the olive oil.
  4. 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 doesn’t burn.
  5. Add the salt and pepper
  6. Add the flour gradually while stirring the vegetables to avoid lumps.
  7. Add the tomatoes, parsley, thyme, tarragon, and wine. Stir to combine.
  8. Place the short ribs back in the pot and add enough water to the pot to cover them.
  9. 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.
  10. Remove the short ribs from the pot.
  11. 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.
  12. Pour the strained liquid back into the pot and bring it to a boil.
  13. 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. 
  14. While the sauce reduces, cook the pasta.
  15. Shred the short ribs and place them back in the sauce.
  16. Season to taste.
  17. Simmer for a few minutes to warm the beef through.
  18. Serve over the pasta.
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