- 3 lbs bone-in short ribs
- 1/2 large onion, diced
- 1 large carrot, sliced
- 1 stalk of celery, sliced
- 1/2 oz dried porcini mushrooms
- 1 large clove garlic, minced
- 1 cup fire-roasted diced tomatoes with juice
- 1 tbsp tomato paste
- 1/2 tbsp anchovy paste
- 1/2 tbsp Dijon mustard
- 1-2 qt low-sodium chicken broth
- 1 cup good, full-bodied red wine
- 1/2 tbsp olive oil
- 1-2 dashes of Worcestershire sauce
- 1 tbsp chopped fresh rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- chopped fresh parsley for garnish
- Preheat the oven to 350 degrees
- In a bowl, rehydrate the porcini mushrooms with 1 cup of warm water
- Heat the olive oil in a large, heavy pot over medium heat. Cook the short ribs for about 2 minutes per side, until all sides are browned. Remove from the pot and set aside on a plate
- Leave 1 tbsp of fat in the pot and add in onions, carrot and celery. Cook, stir occasionally, until softened, about 5 minutes. Stir in the garlic to cook for 1 more minute. Add the tomato and anchovy paste. Stir to coat all the vegetables thoroughly
- Add the tomatoes, wine, mustard, Worcestershire sauce, herbs along with the porcini mushrooms and their soaking liquid (top 75% only as the bottom contains grit from the mushrooms). Stir to combine
- Add the ribs back into the pot and pour in enough chicken broth to cover the ribs. Bring the mixture to a boil, cover the pot then transfer it to the oven. Cook for 3 hours, or until the meat is very tender and falling off the bones.
- Remove from the oven and transfer the meat to a cutting board to cool slightly. Skim off as much fat as possible from the mixture that remains in the pot and puree the mixture in a blender or food processor until sauce becomes mostly smooth
- When the meat is cool enough to handle, pull all the meat off the bones and shred it into bite-sized pieces
- Transfer the meat to a serving platter and coat with the sauce.
- Bon appétit!
Serving suggestions: salad, mashed potatoes, egg noodles, polenta, rice, bread, red wine, …
NOTES: Excusez moi for the crappy photo, this dish is definitely a keeper. It’s meat falls-off-the-bone tender and taste even better the second day!! 🙂 Perfect for warming and filling up your stomach in the wintry months! Note that this recipe doesn’t call for salt or pepper because anchovy paste, mustard, chicken broth and Worcestershire sauce sufficiently round up the flavors and it’s definitely got a more aromatic than heavy taste. If you crave a bit of the saltiness in dishes, feel free to add salt and pepper to your liking!