Name: Braised Short Ribs with Porcini
Yield: 4 Servings
Cuisine: American
Ingredients: Salt and freshly ground black pepper; 8 cups beef or veal stock; ⅔ pound yellow onions, peeled and cut into 1-inch pieces, plus ⅓ pound yellow onions, thinly sliced, divided; 1 bottle (25 fluid ounces) red wine; 1 ounce dried porcini mushrooms; ½ ounce fresh thyme; 2 bay leaves; 10 black peppercorns; 8 ounces cremini or button mushrooms, quartered; 1 whole head of garlic, peel on, plus 1 minced garlic clove; 4 stalks celery, cut into 1-inch pieces; 4 tablespoons duck fat or olive oil, divided; 8 ounces carrots, cut into 1-inch pieces (about 4 medium carrots); 3 pounds beef short ribs, cut into 4-inch chunks

Preparation info

4
Servings

Difficulty
Medium

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

Hunting porcini is one of my favorite things to do. Some people call me Steinpilz (German for porcini) because I am so good at finding them. I think maybe they like me. And I have spent a lot of time in the mountains in Colorado in the summer; it’s beautiful at 10,000 feet, where we find the Boletus rubriceps. They are so meaty, they are like vegan beef. But like the late Gary Lincoff said, dried porcini