Slow-Braised Beef Short Ribs with Bacon and Mushrooms

Name: Slow-Braised Beef Short Ribs with Bacon and Mushrooms
Ingredients: beef short ribs; olive oil; garlic; tomato paste; red wine; chicken stock; bacon; chestnut mushroom; flat-leaf parsley; hot water; bay leaf; saffron

#beef short ribs#braised beef#slow cooking#bacon#mushrooms

Rich and tender beef short ribs slow-cooked to perfection in a deep, flavorful sauce enhanced by crispy bacon, sautéed mushrooms, and roasted garlic. This hearty dish delivers a beautiful balance of textures and robust flavors, finished with fresh parsley for a vibrant touch.

Ingredients extracted via AI

beef short ribsolive oilgarlictomato pastered winechicken stockbaconchestnut mushroomflat-leaf parsleyhot waterbay leafsaffron

Procedure generated via AI

Preheat a roasting pan over high heat. Drizzle olive oil over the beef short ribs and sear them on both sides until they develop a rich, browned crust for enhanced flavor.
Cut the garlic cloves in half and add them to the pan alongside the meat to infuse the ribs with a delicious aroma.
Add a heaping teaspoon of tomato paste to the pan and stir, scraping the bottom to release any browned bits and remove the raw paste taste.
Pour in the red wine—there’s no need to use an expensive variety—and bring it to a boil. Let it reduce by half so the alcohol evaporates and the flavors concentrate.
Add chicken stock until the liquid comes about an inch below the top of the ribs.
Cover the ribs and slowly braise them in the oven at 170–180°C (340–355°F) for 30 minutes, allowing the steam to penetrate the meat evenly from all sides.
While the ribs cook, prepare the accompaniment: cut thick slices of pancetta into wide strips and fry until crispy along with halved mushrooms seasoned with salt and the rendered bacon fat.
Set the pancetta and mushrooms aside to cool separately from the meat to maintain their crispy texture.
Strain the roasted garlic through a fine sieve into the braising juices to create a smooth garlic paste that will enrich the sauce.
Stir the sauce thoroughly, then pour the braising liquid over the ribs to coat them with a glossy glaze.