Braised And Grilled Beef Short Ribs With Mushrooms & Romesco Sauce

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   1. Heat oven to 300F.

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   2. Heat 2 tablespoons olive oil in a large ovenproof heavy-bottomed pot with a tight fitting lid.

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   3. Add short ribs and brown on all sides over medium high heat. Remove short ribs to a plate.

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   4. Add onions, carrots, celery, salt and pepper to the pot. Cook over medium low heat until vegetables are golden brown and tender. Return short ribs to pot with vegetables.

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   5. Add stock to pot and bring to a boil. Remove from heat and cover with lid.

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   6. Place pot in oven and cook for 4 hours.

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   7. Before serving, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add maitake and cook until tender. Season to taste with salt and pepper.

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   8. To serve: Divide maitake between plates. Arrange short ribs and vegetables on top of maitake. Garnish with any remaining sauce from short ribs. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.