You can now read 5 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

Red Sox Live

0

0

▲  5th Inning 1 outs

Sunday Supper

Recipe for braised short ribs with mushrooms and rosemary

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

12beef short ribs (about 4 pounds)
Salt and pepper, to taste
2tablespoons olive oil
2shallots, finely chopped
8ounces white mushrooms, thinly sliced
3ounces shiitake mushrooms, stemmed and thinly sliced
1cup dry red wine
2tablespoons tomato paste
1tablespoon red wine vinegar, or more to taste
2tablespoons chopped fresh
rosemary
1cup water
2tablespoons chopped fresh parsley

1. Sprinkle the short ribs generously with salt and pepper.

2. In a large flameproof casserole over medium-high heat, heat the olive oil. Add half the short ribs and brown them for 3 minutes on a side. Remove from the pan and brown the second batch over medium heat. Remove from the pan.

Continue reading below

3. Add the shallots to the pan and cook, stirring, for 1 to 2 minutes or until lightly browned. Add the white and shiitake mushrooms, sprinkle with salt, and cook, stirring, for 2 minutes or until they start to brown.

4. Add the wine, turn the heat to high, and bring to a boil. Cook, stirring, for 2 minutes, or until the wine reduces to a thin layer in the bottom of the pan.

5. Add the tomato paste, vinegar, rosemary, and water. Bring to a boil, lower the heat, and return the ribs and any juices around them to the pot. Cover and cook for 2 hours, occasionally skimming the fat from the top of the broth. The meat should be so tender that it is starting to fall off the bone.

Continue reading it below

6. Remove the ribs from the pan and skim off any fat remaining on the broth. Taste for seasoning and add more salt, pepper, or vinegar, if you like. Set aside 4 ribs and ½ cup cooking juices for the pappardelle. Divide the remaining ribs among 4 deep bowls and spoon the cooking juices on top. Sprinkle with parsley and serve with mashed potatoes. Tony Rosenfeld

Loading comments...
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.