Beef & Mushroom Ragu

• 1 cup hot water
• 2 cups porcini mushrooms, dried (about 2 ounces)
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 1/2 lbs beef short ribs, trimmed
• 1 tablespoon all-purpose flour
• 2 teaspoons olive oil
• 4 cups cremini mushrooms, thinly sliced (about 8 ounces)
• 2 cups thinly sliced onions (about 1 medium)
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh thyme
• 4 garlic cloves, crushed
• 1 cup dry red wine
• 1 cup nonfat beef broth

1. Preheat oven to 350u0b0. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes.
2. Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
3. Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350u0b0 for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan.
4. Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
5. Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.

water, porcini mushrooms, kosher salt, black pepper, beef short ribs, flour, olive oil, cremini mushrooms, onions, tomato paste, thyme, garlic, red wine, nonfat beef broth

Taken from www.food.com/recipe/beef-mushroom-ragu-242091 (may not work)