Braised Beef Short Ribs With Sherry & Shiitake - cooking recipe

Ingredients

2 1/2 lbs beef short ribs (about 8 to 10 pieces)
1 teaspoon sea salt (or as needed)
1 teaspoon black pepper (or as needed)
2 tablespoons extra virgin olive oil
1 tablespoon clarified butter
2 1/2 cups red onions, sliced
2 1/2 cups shiitake mushrooms, sliced
3 large garlic cloves, pressed
1 tablespoon all-purpose flour
3 1/2 beef broth, divided (or as needed)
1/2 cup cooking sherry
2 tablespoons tomato paste
1 sprig rosemary
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons cornstarch (mixed with 1/2 cup cold water)
1 tablespoon parsley, chopped (for garnish)

Preparation

Preheat oven to 325\u00b0F. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
In the same pot, add onion, reduce heat to medium and saute until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and saute for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
Remove from heat and transfer short ribs on a plate while working on sauce.
Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.