Beef Short Ribs over Portobello Mushrooms
This is the perfect dish for the holidays! The added touch of rosemary lends an amazingly rich flavor to this hearty meal, and the bonus is that all of the components can be made ahead of time! Simply reheat and assemble the day it's served. Spend less time prepping the day of the party and more time enjoying with the family!
BEEF SHORT RIBS OVER PORTOBELLO MUSHROOMS
INGREDIENTS
- 3lb bone-in beef short ribs
- Sea salt
- 2 onions, diced
- 1/4 cup and 2 TBSP olive oil
- 1 cup red wine
- 1/4 cup tomato paste
- 2 cups beef broth
- 3 bay leaves
- 2 sprigs thyme
- 6 portobello mushroom caps
- Balsamic vinegar
- 2 springs rosemary, chopped
- 2 tsp gelatin, bloomed
- 2 TBSP flat-leaf parsley, chopped
INSTRUCTIONS
- Season the meat with salt. In a sauté pan, brown the meat on the both sides. Place in a resting pan.
- In the same pan, sauté the onions in 2 tablespoons of olive oil. Add the wine, tomato paste, broth, bay leaves, and thyme. Bring to a simmer.
- Pour over the short ribs. Cover with foil. Bake at 325 degrees for 3 hours or until fork-tender
- Toss the mushrooms with 1/4 cup of olive oil, balsamic vinegar, rosemary, and salt. Lay on a baking sheet. Roast at 375 degrees for 15 minutes or until cooked through.
- Remove from the cooking liquid and set aside. Reduce the cooking liquid until 1-1/2 cups remain. Strain. Stir in the gelatin to thicken.
- To serve: Place the mushroom cap on a plate. Top with 6 ounces of braised short ribs. Drizzle the sauce over the top. Sprinkle with flat-leaf parsley.
- Enjoy!
By Paleo on the Go
