Ingredients
- Ingredients:
- 1 cup dried porcini mushrooms
- 2 lbs boneless short ribs, trimmed of excess fat and cut into 1" to 1-1/2" pieces
- 2 Tbsp flour
- 2 tsp salt
- 1 tsp black pepper
- 2–4 Tbsp oil
- 1 cup medium-diced yellow onion
- 4 cups cremini mushrooms, quartered or halved
- 1 Tbsp chopped fresh thyme
- 2 tsp minced garlic
- 1 cup white wine
- 1 tsp whole grain mustard
- 2 Tbsp soy sauce
- 1 bay leaf
- 1 Tbsp Worcestershire sauce
- 2 cups beef broth
- 4 cups diced sweet potatoes, cut into 3/4" pieces
- 1/3 cup sour cream
- Crusty bread, for serving
Preparation
Step 1
Preparation:
In a small mixing bowl, combine the porcini mushrooms and 1 cup warm water. Allow to soak for 30 minutes. Drain the mushrooms and rinse under water to remove any excess grit or dirt. Rough-chop the mushrooms and set aside.
In a large mixing bowl, toss together the short ribs, flour, salt, and pepper until the short ribs are well coated.
Heat 2–3 Tbsp oil in a Dutch oven over medium-high heat. Working in batches, brown the short ribs on all sides, being careful to avoid overcrowding. Remove the short ribs from the Dutch oven and set aside. Next, add the onion and mushrooms to the same Dutch oven, adding more oil (if necessary) and stirring occasionally. Cook until the onion is translucent. Stir in the thyme and garlic and cook for 1 minute. Deglaze the Dutch oven with the white wine and bring to a simmer.
Add the short ribs back to the Dutch oven, along with the mustard, soy sauce, bay leaf, Worcestershire sauce, and beef broth. Cover and cook on low for 1 to 1-1/2 hours, until the short ribs are tender. Add the sweet potatoes, cover, and cook for another 15 minutes. Gently stir in the sour cream. Serve with the crusty bread.