Mushroom Short Ribs

Serves 3-4

2 Lbs Boneless Short Ribs four 1/2″ thick pieces, cut flanken style*
1 Large Onion sliced thin
1 Oz. Dried Mushrooms (I used porcini and shiitake)
2 Cloves Garlic minced
1/4 Cup Mirin
1/4 Cup Soy Sauce
2 TBL Olive Oil
1 TBL Butter
1 TBL Flour
Water

Bring 1 cup of water to a boil and add dried mushrooms, simmer for twenty minutes
While mushrooms are simmering, heat olive oil in heavy, deep saucepan, when oil is hot add ribs, and brown on each side
When ribs are brown, remove them from the pan, reduce heat, and add onions, cook over medium-low heat for a few minutes, and add garlic
Continue cooking until onion are very soft

 

 

 

 

 

 

 

 

 

 

Remove mushrooms from heat, and strain liquid with a coffee filter, reserving liquid and mushrooms
Put mushrooms aside
Add Mirin to deglaze pan, the add soy sauce and mushroom liquid, mix well, add mushrooms and meat back into pan, cover and cook for one hour
When the hour is up, melt the butter in a small pan, and add the flour to make a roux, cook on low for 3 minutes
Remove the meat from the pan to a plat
Mix some of the sauce from the meat into the roux, then return that mixture to the pan, and stir well, adding some water if needed to thin the sauce to desired consistency
return meat to pan to coat with sauce

Serve over rice or wide noodles

*Short ribs come both bone-in and boneless, and in two cuts, English Style and Flanken. The English cut is a thick meaty cut with one bone per cut, and flanken style is cut crosswise across the bones, and the bone in style will have 4-5 small oval bones in each cut