Braised and Grilled Beef Short Ribs

Yield: 6-8 Servings

Ingredients

* 8 short ribs
* 8 cups chicken stock
* 2 sweet onions, such as Vidalia, chopped
* 1 celery stalk, chopped
* 3 carrots, peeled and chopped
* 1 1/2 pounds maitake mushrooms (hen-of-the-woods mushrooms)
* 1/4 cup olive oil
* 2 teaspoons salt, plus more for seasoning
* 1 teaspoon pepper, plus more for seasoning

Directions

Heat oven to 300 degrees.

Heat 2 tablespoons olive oil in a large ovenproof heavy-bottomed pot with a tight fitting lid. Add short ribs and brown on all sides over medium-high heat. Remove short ribs to a plate.

Add onions, carrots, celery, salt and pepper to the pot. Cook over medium-low heat until vegetables are golden brown and tender. Return short ribs to pot with vegetables. Add stock to pot and bring to a boil. Remove from heat and cover with lid.

Place pot in oven and cook for 4 hours.

Before serving, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add maitake and cook until tender. Season to taste with salt and pepper.

To Plate:
Divide maitake between plates. Arrange short ribs and vegetables on top of maitake. Garnish with any remaining sauce from short ribs. Serve immediately.

© 2009 Ilan Hall