Porcini Crusted Short Ribs
Serves: 4
Recipe by Lynmar Estate Chef David Frakes
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
1. Rinse mushrooms under cold water to remove any excess dirt.
2. Place porcinis in a small bowl; cover with 1 ½ C boiling water over; let soak until mushrooms soften, at least 30 minutes.
3. Drain mushrooms, reserving soaking liquid.
4. Preheat oven to 350°F.
5. Mix 1 t thyme, rosemary, salt and pepper in small bowl and rub mixture all over ribs.
6. Heat oil in large ovenproof pot over medium heat; brown ribs and transfer to a bowl.
7. Pour off all but 2 T fat from pot and reduce heat to medium.
8. Add onion, carrot, garlic and prosciutto to pot; sauté until vegetables begin to soften, about 5 minutes.
9. Add wine and bring to boil, scraping the bottom of the pot.
10. Add stock, bay leaf, reserved morels, morel liquid and remaining thyme to pot.
11. Return ribs to pot and bring to a boil.
12. Cover pot tightly; transfer to oven and bake until ribs are very tender, about 1 hour and 45 minutes.
13. Preheat oven to 450°F. Transfer ribs to large roasting pan, bone side down.
14. Remove 5 large morels from pot and finely chop; place in a bowl.
15. Add butter and mix until blended; mix in breadcrumbs and season with salt and pepper.
16. Spread 1 t mustard over top of each rib.
17. Spread breadcrumb mixture over top of each rib, pressing to adhere.
18. Bake until the topping is crisp and golden, about 10 minutes.
19. Spoon off any fat from top of sauce and discard.
20. Boil sauce until slightly thickened and reduced to 2 ½ C, about 10 minutes.
21. Season with salt and pepper.