Serves: 4
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 1 oz Dried Porcini or Morel mushrooms
- 1 1/2 C Boiling water
- 2 t Thyme, chopped
- 1 t Rosemary, chopped
- 1 t Salt
- 1 t Black Pepper, ground
- 4 lb Short Ribs
- 2 T Olive Oil
- 1 ea Onion, chopped
- 1 ea Carrot, peeled and chopped
- 3 ea Garlic Cloves, minced
- 1 ½ oz Prosciutto, finely chopped
- 1 C White Wine
- 2 C Chicken Stock
- 1 ea Bay Leaf
- 2 T Butter, room temperature
- 2 C Breadcrumbs
- ¼ C Dijon Mustard
Instructions
- Rinse mushrooms under cold water to remove any excess dirt.
- Place porcinis in a small bowl; cover with 1 ½ C boiling water over; let soak until mushrooms soften, at least 30 minutes.
- Drain mushrooms, reserving soaking liquid.
- Preheat oven to 350°F.
- Mix 1 t thyme, rosemary, salt and pepper in small bowl and rub mixture all over ribs.
- Heat oil in large ovenproof pot over medium heat; brown ribs and transfer to a bowl.
- Pour off all but 2 T fat from pot and reduce heat to medium.
- Add onion, carrot, garlic and prosciutto to pot; sauté until vegetables begin to soften, about 5 minutes.
- Add wine and bring to boil, scraping the bottom of the pot.
- Add stock, bay leaf, reserved morels, morel liquid and remaining thyme to pot.
- Return ribs to pot and bring to a boil.
- Cover pot tightly; transfer to oven and bake until ribs are very tender, about 1 hour and 45 minutes.
- Preheat oven to 450°F. Transfer ribs to large roasting pan, bone side down.
- Remove 5 large morels from pot and finely chop; place in a bowl.
- Add butter and mix until blended; mix in breadcrumbs and season with salt and pepper.
- Spread 1 t mustard over top of each rib.
- Spread breadcrumb mixture over top of each rib, pressing to adhere.
- Bake until the topping is crisp and golden, about 10 minutes.
- Spoon off any fat from top of sauce and discard.
- Boil sauce until slightly thickened and reduced to 2 ½ C, about 10 minutes.
- Season with salt and pepper.