If you’re tackling a Whole30 in February, we have the perfect Valentine’s Day menu for you. This Braised Beef Short Rib recipe from The Whole30 Cookbook is elegant and delicious, but the best part is that after 15 minutes of prep time, the meat goes into the oven to simmer for two hours. This results in a meltingly tender texture, and also gives you plenty of hands-off time to prepare the rest of the meal.
We suggest starting things off with Spinach-Stuffed Mushrooms (page 276), and serving the Short Rib with Dukkah-Crusted Brussels Sprouts (page 224) and Skin-On Garlic Mashed Potatoes (page 249). Don’t forget a festive toast, with the Sparkling Blackberry Lime Tea (page 280) perhaps?
Braised Beef Short Ribs with Porcini Mushroom Sauce
3 tablespoons extra-virgin olive oil
1 cup chopped carrots
1/2 cup thinly sliced celery
1/2 cup chopped onion
4 to 6 bone-in beef short ribs (1 to 1 1/4 pounds total)
1 cup Beef Bone Broth (page 285) or Whole30-compliant beef broth
3/4 teaspoon salt
1/4 cup dried porcini mushrooms
1 cup sliced cremini mushrooms
1 clove garlic, minced
2 teaspoons coconut aminos
1 teaspoon Whole30-compliant coarse-grain mustard
PREHEAT the oven to 325°F.
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.
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.
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.
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.
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.
Post photography by Brent Herrig
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