Braised Short Ribs in Shiitake Prune Sauce

Braised Short Ribs in Shiitake Prune Sauce is a hearty and satisfying meal, yet elegant enough for a celebration. It’s a wonderful choice for a wine dinner, paired with any hearty Cabernet Sauvignon. If serving with French wine, wine from the Northern Rhone (Hermitage) and/or Southern Rhone (Châteauneuf-du-Pape) will be ideal.

A rule of thumb when making a stew is that you can double the amount of meat without changing the rest of the recipe. This recipe is proof of that theory. You may make it as written, using 1.3 kilograms (3 pounds) of boneless beef short ribs, but double that and you’ll have enough to feed a crowd — or, even better, to freeze for a rainy day. This is excellent served over buttery mashed potatoes. A side of sautéed broccoli rabe – dressed in olive oil and drizzled with fresh lemon juice – is the perfect accompaniment to such a rich and hearty dish.

A few tips for truly outstanding results:

• Marinate the meat overnight.
• Use duck fat if possible, bacon fat as the next choice (if doubling the meat, you may need a bit more than indicated here).
• When reducing the sauce, be sure to reduce by fully half. Adjust the salt at the end.

1. 1. In a large nonreactive mixing bowl, combine the short ribs, carrots, celery, thyme, bay leaves, and peppercorns. Cut 4 of the onions into 5 cm (1-inch) chunks, and add to the bowl. Cut 2 whole heads of garlic (with peel) in half crosswise, and add to the bowl. Pour the wine over all, and mix well. Cover, and refrigerate overnight.

2. Remove the short ribs from the marinade and drain well. Pat dry with paper towels, and season with salt and pepper to taste. Set aside. Strain the marinade into a clean bowl, reserving the vegetables. Remove the thyme, bay leaves, and peppercorns, and reserve them as well. In a large casserole over high heat, heat 30 ml (2 tablespoons) of duck fat, and add the short ribs. Sear the short ribs until well-browned on all sides, about 10 minutes. Remove the short ribs and set aside.

3. Preheat oven to 190°C (375°F). Add 15 ml (1 tablespoon) of duck fat to the casserole, then add the vegetables. Saute, stirring constantly, until lightly browned, about 10 minutes. Add the marinade, and stir well. Boil the marinade until reduced by half, about 15 minutes. Add the veal stock, short ribs, and reserved thyme, bay leaves and peppercorns. Cover, and braise in oven until the meat is very tender, about 2 hours.

4. Remove the short ribs from the casserole, and set aside. Pour the vegetables and liquid through a fine strainer into a large bowl. Discard all the solids, and return the liquid to a clean casserole. Bring the liquid to a boil over high heat, and reduce by half, about 10 minutes or as needed. Remove from heat and set aside.

5. Cut the remaining 3 onions into large dice. Separate the cloves of the remaining head of garlic, and peel and thinly slice. In a large saute pan over medium-low heat, add the remaining 15 ml (1 tablespoon) duck fat. Add the mushrooms and saute until lightly browned. Remove from the pan, and set aside. Add the diced onions to the pan, and saute until translucent, about 5 minutes. Add the sliced garlic to the onions, and saute for 1 minute. Add the prunes and mushrooms, and saute just until heated.

6. Add the sauteed onion, garlic, prunes, and mushrooms to the casserole containing the reduced wine mixture. Adjust salt and pepper to taste. Add the short ribs, and mix gently. Place over medium-low heat, and simmer just until thoroughly heated.