Braised Beef Short Ribs

• 79
  3 lb beef short ribs, trimmed of excess surface fat

  Short Ribs79$14.99Buy from The Farmhouse Meats & Cheese
• 1 1/2 tsp salt
• 1/2 tsp black pepper, freshly cracked
• 95
  2 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 81
  8 oz lion's mane mushrooms, trimmed and torn into bite-sized clusters

  Organic Lion's Mane Mushroom 6 oz.81$6.49Buy from Farm to My Neighborhood-Magaña
• 90
  2 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 92
  2 tbsp tomato paste

  Bionaturae, Organic Tomato Paste, 7 oz (200 g)92$3.29Buy from Vitacost
• 87
  1/4 cup red wine vinegar

  Napa Valley Naturals, Organic Red Wine Vinegar, 12.7 oz (375 ml)87$5.95Buy from Vitacost
• 86
  4 cups beef broth

  Organic Halal Beef Broth86$13.99Buy from One Stop Halal
• 84
  1 tsp dried whole thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics

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1. 1

   Preheat your oven to 325°F (165°C). Pat the beef short ribs completely dry with paper towels, then season all sides thoroughly with the salt and freshly cracked black pepper.

2. 2

   Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat. Place the beef short ribs in the pot in a single layer and sear undisturbed until a dark golden crust forms, turning to brown evenly on all sides, about 10 to 12 minutes total. Transfer the seared ribs to a plate.

3. 3

   Reduce the heat to medium. Add the torn lion's mane mushrooms to the rendered drippings in the pot and sauté until lightly browned and tender, about 5 minutes. Add the minced garlic and stir constantly for 1 minute until fragrant.

4. 4

   Stir in the tomato paste, coating the mushrooms and garlic evenly, and cook for 2 minutes to caramelize and deepen its flavor.

5. 5

   Pour in the red wine vinegar to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom, and let it simmer for 2 minutes until slightly reduced.

6. 6

   Pour in the beef broth and dried whole thyme, stirring well and bringing the braising liquid to a gentle simmer. Return the browned beef short ribs and any pooled meat juices back into the pot, nestling them deep into the liquid.

7. 7

   Cover the Dutch oven tightly with its lid and transfer to the preheated oven. Braise undisturbed until the meat is fork-tender and pulling away easily from the bone, about 120 minutes.

8. 8

   Remove the pot from the oven and let rest covered for 10 minutes. Skim any excess rendered fat from the surface and ladle the savory mushroom and garlic braising sauce over the ribs before serving.