By Princess Frost
Whole30 Braised Beef Short Ribs with Porcini Mushroom Sauce
Updated at: Thu, 17 Aug 2023 08:03:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Nutrition per serving
Calories1466 kcal (73%)
Total Fat126.3 g (180%)
Carbs35.4 g (14%)
Sugars12.7 g (14%)
Protein47.6 g (95%)
Sodium3429 mg (171%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 tablespoonsextra-virgin olive oil
1 cupcarrots
chopped
½ cupcelery
thinly sliced
½ cupchopped onion
4beef short ribs
bone-in
1 cupbeef bone broth
whole30-compatible beef broth
¾ teaspoonsalt
black pepper
¼ cupdried porcini mushrooms
water
boiling
1 cupsliced cremini mushrooms
1clove garlic
minced
2 teaspoonscoconut aminos
1 teaspooncoarse-grain mustard
whole30-compatible
Instructions
Step 1
PREHEAT the oven to 325°F.
Step 2
HEAT 1 tablespoon of the olive oil in a 3- to 4-quart brazier or oven-safe skillet over medium heat. Add the carrots, celery, and onion to the hot oil and cook, stirring occasionally, for 5 minutes. Use a slotted spoon to transfer the vegetables to a bowl. Add the short ribs to the pan. Brown the ribs, turning to brown all sides evenly. Spoon the vegetables around the ribs in the pan. Add ½ cup of the broth. Sprinkle the meat and vegetables with ½ teaspoon of the salt and pepper to taste. Bring to a boil. Cover the pan with the lid, transfer to the oven, and cook for 2 to 2½ hours, until the meat is very tender.
Step 3
PLACE the dried mushrooms in a small bowl and add just enough boiling water to cover them. Let stand for 10 minutes. Drain the mushrooms in a fine-mesh sieve set over a bowl to catch the soaking liquid; set the liquid aside. Rinse the mushrooms well and chop them.
Step 4
IN a medium saucepan, heat the remaining 2 tablespoons oil over medium heat. Add the porcini and cremini mushrooms and cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute more.
Step 5
IN a small bowl, whisk together the coconut aminos and mustard. Add the mustard mixture to the pan with the mushrooms. Stir in the remaining ½ cup broth and the mushroom soaking liquid. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the liquid has reduced slightly, 3 to 5 minutes. Add the remaining ¼ teaspoon salt and pepper to taste.
Step 6
TRANSFER the ribs to a serving platter. Use a slotted spoon to transfer the vegetables to the pan with the mushrooms. Skim the fat off the top of the cooking juices in the brazier. Add the cooking juices to the mushroom mixture and bring just to a boil. Spoon the vegetables and sauce over the ribs to serve.
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