Braised Beef Short Ribs With Sherry & Shiitake

• 2 1/2 lbs beef short ribs (about 8 to 10 pieces)
• 1 teaspoon sea salt (or as needed)
• 1 teaspoon black pepper (or as needed)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon clarified butter
• 2 1/2 cups red onions, sliced
• 2 1/2 cups shiitake mushrooms, sliced
• 3 large garlic cloves, pressed
• 1 tablespoon all-purpose flour
• 3 1/2 beef broth, divided (or as needed)
• 1/2 cup cooking sherry
• 2 tablespoons tomato paste
• 1 sprig rosemary
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cayenne pepper
• 2 teaspoons cornstarch (mixed with 1/2 cup cold water)
• 1 tablespoon parsley, chopped (for garnish)

1. Preheat oven to 325u0b0F. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
2. In the same pot, add onion, reduce heat to medium and saute until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and saute for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
3. Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
4. Remove from heat and transfer short ribs on a plate while working on sauce.
5. Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.

beef short ribs, salt, black pepper, extra virgin olive oil, butter, red onions, shiitake mushrooms, garlic, flour, beef broth, cooking sherry, tomato paste, rosemary, balsamic vinegar, cayenne pepper, cornstarch, parsley

Taken from www.food.com/recipe/braised-beef-short-ribs-with-sherry-shiitake-537447 (may not work)