Porcini Short Ribs4 bone in beef short ribs about 2-3 in thick
1 Carrot Chopped in ½ in pieces
1 Bag Porcini Mushrooms, rehydrated and chopped
1 can beef broth / stock
Olive oil
1 cups boiling water
4 cloves of garlic, minced
1 small yellow onion, diced
1 long box of white mushrooms, sliced
1 beet, sliced
Salt
Pepper
1) Boil water and add to mushrooms to rehydrate, reserve liquid
2) Salt and Pepper the short ribs liberally
3) In a large dutch oven or soup pot, add some olive oil and brown the ribs on all sides (about 3-5 min per side)
4) Add the garlic and onions, cook til translucent, add some salt and pepper
5) Add the carrots, beets and mushrooms and let cook for 3-4 minutes, add some salt and pepper
6) Add the beef broth and mushroom water and bring to a boil
7) Let boil for 3 minutes then bring back to a simmer and season to taste.
8) Add the ribs back in and simmer on low for about an hour or so. You might need to add some more broth if the sauce gets too thick
9) Once done, remove the ribs again, try and spoon off some of the rendered oil and bring the sauce to a boil and let reduce til a nice consistency.
10) Mix some potato starch and hot water together in a bowl, drizzle into the sauce to make it thick. Bring back up to a simmer.
11) At this point the bones should be falling off the short ribs. Remove all the bones and tear apart the short rib meat until they're bite sized.
11) Add the rib meat back in and serve.
Basil Infused Mashed Potatoes8 medium sized Red potatoes
2 tbsp butter
Handful of fresh basil leaves, slivered
1/2 cup milk
Salt
Pepper
1) Peel potatoes, cut into cubes, boil for 20 minutes
2) In separate pot, melt butter and throw in basil leaves and let it bubble for about a minute. Don't overcook!
3) Drain potatoes and in the same pot, drizzle the melted basil butter onto boiled potatoes. Add salt and pepper. Add milk.
4) Mash away.
To Serve:Put a huge dollop of Mash in a plate, ladle on the Porcini Short Ribs, and dig in.
