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