Sunday, October 11, 2015

Braised Bone-in Short Ribs with Mushrooms

Yesterday, I celebrated my 5th anniversary to one of the most hardworking and thoughtful men that I know...my Dr. Man.  At our 1 year anniversary, I prepared a meal for him at home that has become a big hit at family gatherings like Thanksgiving and Christmas.

As always, I season my bone-in short ribs from Whole Foods Market with salt, pepper, Worcestershire sauce, garlic powder, and parsley...



My mother gave me a huge Dutch oven from Le Creuset for my birthday and I use it quite often.  I heat up some olive oil in the pan and brown each short rib.  Each short rib is placed aside...




While each short rib is browning, I chop up some garlic, scallions, and button mushrooms, and pre-heat the oven to 375 degrees...



With the drippings still remaining from the short-ribs, I place the garlic and scallions in the dutch oven.  I add the short ribs back to the dutch oven and add 2 boxes (32 fluid ounces) of beef stock.  Before I place the dutch oven into the oven, I add the chopped mushrooms with some additional salt, pepper, and one bay leaf...



After waiting 3-4 hours and torturing myself with the aroma filling the house, I remove the dutch oven from the oven.  They should be falling off the bone at this point.  Serve with polenta (with shredded gruyere) or simple homemade mashed potatoes...and enjoy!