This is a great dish, simple to make, requires only one cut of beef and can be ready to eat in about 2 hrs.
For this you need: 1 ½ c of beef broth, dried porcini mushrooms, olive oil, 1 lg onion diced fine, 2 garlic cloves – smashed, 1 tblspn of tomato paste, ½ c of red wine, 1 can of kitchen ready tomatoes, 2 lbs of boneless short ribs – trimmed, s&p.
Heat the oven to 350 degrees.
In the microwave – heat up ½ c of the beef broth and add the dried porcini mushrooms for 1 min. Remove and let stand for 5 mins. Now remove the mushrooms, press between two spoons to squeeze out all of the water – over the cup with the broth. Save broth.
Chop the mushrooms. Set aside.
Now in an over proof pot – heat the olive oil on medium heat and add the diced onions. Saute for 5 mins or so. Add the garlic, saute for a couple of mins. Add the tomato paste, season with s&p and stir until the mixture turns darker – maybe 3 – 4 mins. Add the wine, raise the heat to med high – when it boils, reduce to simmer and – continue to cook until the wine is reduced and the pot is almost dry….4 mins max. Add the tomatoes, 1 cup of beef broth and the mushroom broth and the mushrooms – allow to simmer.
Now season the beef with s&p – add to the pot, cover and transfer to the oven. Cook for 1 hr.
Now – uncover and cook for another hour until the meat is tender.
Remove from the oven and remove the beef from the pot. Let it rest for 5 mins… Now the fun part – using two forks – shred the beef – (discard any tough connective tissue). Return the shredded beef to the pot. Taste and adjust with s&p.
Now you can put this over rigatoni (something robust) or you can make a nice creamy parmegiana polenta and serve it over that. Either way – you can’t go wrong.
Buon Appetito.
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