Beef Short Ribs With Mushrooms

• 1/4 cup flour
• 1 tsp Kosher salt (add to taste)
• 1/2 tsp freshly ground black pepper (add to taste)
• 3 1/2 lbs meaty short ribs, flanken style
• 4 Tbs olive oil
• 1 Large onion diced
• 3 cloves garlic minced
• 2 cups good quality beef stock
• 1 lb button mushrooms, thinly sliced
• 6 sprigs chopped parsely

1. Preheat oven 325u0b0
2. Combine flour salt and pepper and dredge the short ribs. Heat half the olive oil in a dutch oven over medium high heat. Sear the meat on all sides until golden brown, 3-4 minutes a side. Remove the beef and set aside. Add onion and garlic and cook until brown and fragrant, about 2 minutes. Add stock, scraping up bits stuck to pan. Return beef to pot and bring to a boil. Cover pot and transfer to oven. Cook until beef is fork tender, about 2 1/2 - 3 hours.
3. In the last fifteen minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add mushrooms and cook until golden, 6-8 minutes. Toss with parsley and season with salt and pepper. Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid.
4. Great over wide egg noodles.

flour, kosher salt, ground black pepper, short ribs, olive oil, onion, garlic, beef stock, button mushrooms

Taken from www.epicurious.com/recipes/member/views/beef-short-ribs-with-mushrooms-1272285 (may not work)