Red-Wine Braised Short Ribs

Ingredients

• 0.5 ozdried porcini mushrooms
• 4 to 5 lbsEnglish-style beef short ribs (8 to 10 ribs)
• 3 tbspolive oil, divided
• to tastekosher salt
• to tastefreshly ground black pepper
• 0.75 cupdiced carrots
• 0.75 cupdiced celery
• 1 cupdiced shallots
• 1 tbspfinely chopped garlic
• 1 tbspchopped fresh thyme
• 0.5 tspred pepper flakes
• 1 tbspno-salt-added tomato paste
• 0.5 cupdry red wine
• 1 cuplower-salt beef broth
• 2 tbspchopped fresh basil

Method

1. 1In a small bowl, pour 1½ cups of hot water over the mushrooms. Let steep until the mushrooms are soft, then drain (reserve 1 cup of the soaking liquid) and chop coarsely.
2. 2In an 8-quart Dutch oven, heat 2 tablespoons of the oil over medium heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add half of the ribs to the pot and cook, turning, until nicely browned on all sides, 2 to 3 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs.
3. 3Add the remaining 1 tablespoon oil, carrots, celery, and shallots to the pan. Cook, stirring, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add the mushrooms, garlic, thyme, tomato paste, and pepper flakes; cook, stirring, about 1 minute. Season with salt and pepper.
4. 4Add the wine to the pot and cook, stirring to scrape up any browned bits on the bottom, until the liquid is reduced to about 2 tablespoons, about 1 minute.
5. 5Transfer all the ribs (and any accumulated juices) back into the pot. Add 1 cup water, the mushroom soaking liquid, and the beef broth. Arrange the ribs evenly, no more than two layers deep.
6. 6Bring the liquid to a simmer, cover, and place the pot in an oven preheated to 325°F. Cook, turning the ribs about every 40 minutes, until they are fork-tender, about 2½ hours. Season to taste.
7. 7Serve the ribs with the sauce spooned over, sprinkled with chopped fresh basil.