Braised Short Ribs with Porcini

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

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

Ingredients

Americas
Europe
United States
Germany
Washington
Colorado
Main course
Summer
Gluten-free
Mediterranean

Ingredients

Method