Beef Short Ribs With Mushrooms

Ingredients

• 1/4 cup flour
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon fresh ground black pepper, plus more to taste
• 3 1/2 lbs meaty beef short ribs, cut flanken style
• 4 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups good-quality beef stock
• 1 lb button mushroom, trimmed and thinly sliced
• 6 sprigs fresh flat-leaf parsley, chopped

Directions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Combine the flour, slat, and pepper and dredge the short ribs. Heat half the olive oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.

3. 3

   Add the onion and garlic and cook until brown and fragrant, about 2 minutes more.

4. 4

   Add the stock, scraping up any bits stuck to the pan. Return the beef to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 2-1/2 to 3 hours.

5. 5

   In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushroons and cook until golden, 6 to 8 minutes. Toss with the parsley and season with salt and pepper.

6. 6

   Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid.