BRAISED BEEF SHORT RIBS With SHERRY & SHIITAKE

• beef short ribs (about 8 to 10 pieces)↗2 1⁄2 lbs
• sea salt (or as needed)↗1 teaspoon
• black pepper (or as needed)↗1 teaspoon
• extra virgin olive oil↗2 tablespoons
• clarified butter↗1 tablespoon
• red onions, sliced↗2 1⁄2 cups
• shiitake mushrooms, sliced↗2 1⁄2 cups
• large garlic cloves, pressed↗3
• all-purpose flour↗1 tablespoon
• beef broth, divided (or as needed)↗3 1⁄2
• cooking sherry↗1⁄2 cup
• tomato paste↗2 tablespoons
• sprig rosemary↗1
• balsamic vinegar↗1 tablespoon
• cayenne pepper↗1⁄4 teaspoon
• teaspoons cornstarch (mixed with 1/2 cup cold water)↗2
• tablespoon parsley, chopped (for garnish)↗1

Step-by-step instructions

1. 1

   Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.

2. 2

   In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.

3. 3

   Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.

4. 4

   Remove from heat and transfer short ribs on a plate while working on sauce.

5. 5

   Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.