Beef Short Ribs With Mushrooms - cooking recipe

Ingredients

1/4 cup flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
3 1/2 lbs meaty beef short ribs, cut flanken style
4 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2 cups good-quality beef stock
1 lb button mushroom, trimmed and thinly sliced
6 sprigs fresh flat-leaf parsley, chopped

Preparation

Preheat oven to 325 degrees.
Combine the flour, slat, and pepper and dredge the short ribs. Heat half the olive oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
Add the onion and garlic and cook until brown and fragrant, about 2 minutes more.
Add the stock, scraping up any bits stuck to the pan. Return the beef to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 2-1/2 to 3 hours.
In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushroons and cook until golden, 6 to 8 minutes. Toss with the parsley and season with salt and pepper.
Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid.