A hearty and flavorful dish featuring tender beef short ribs braised to perfection and paired with savory mushrooms.
Preheat your oven to 160°C (325°F).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the flour, salt, and pepper. Coat the beef short ribs in this mixture.
Ensure the ribs are evenly coated for a consistent crust.
Heat half of the olive oil in a Dutch oven over medium-high heat. Sear the beef short ribs on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
Searing locks in the juices and adds a rich flavor.
In the same pot, add the onion and garlic. Cook until softened and fragrant, about 2 minutes.
Stir frequently to prevent burning.
Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, bring to a boil, then cover and transfer to the oven. Braise for 2.5 to 3 hours.
The slow cooking process ensures tender, flavorful meat.
In the last 15 minutes of cooking, heat the remaining olive oil in a skillet over medium heat. Sauté the mushrooms until golden brown, about 6-8 minutes. Toss with parsley and season with salt and pepper.
Avoid overcrowding the skillet to ensure even browning.
Remove the beef from the pot and place on serving dishes. Reduce the cooking liquid over high heat until slightly thickened. Serve the beef with the mushrooms and the reduced sauce.
Garnish with extra parsley for a fresh touch.
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