Boneless Beef Short Rib Recipe

Inspired by Mesa Provisions

Time3h

Serves4

Native American Sourced Beef, King Oyster Mushroom, Parsnip, Black Garlic Jus

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Ingredients

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Main Ingredients

2 pounds Boneless beef short ribs

8 ounces King oyster mushrooms

2 medium Parsnips

4 cloves black garlic

2 cups Beef broth

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

2 sprigs Fresh thyme

1 cup Red wine

Method

Cooking Instructions

Prepare the Ingredients

Season the boneless beef short ribs with salt and black pepper on all sides. Mince the black garlic and set aside.

Sear the Ribs

In a large skillet, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 4-5 minutes per side. Remove and set aside.

Sauté the Vegetables

In the same skillet, add the king oyster mushrooms (sliced) and parsnips (peeled and diced). Cook for about 5 minutes until they start to soften.

Deglaze the Pan

Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Allow it to simmer for 2-3 minutes.

Create the Jus

Add the black garlic, beef broth, and fresh thyme to the skillet. Bring to a simmer.

Cook the Ribs

Return the seared beef short ribs to the skillet. Cover and reduce heat to low, letting it cook for 2 to 2.5 hours, or until the beef is tender.

Serve

Remove the ribs and keep warm. Strain the sauce if desired, then serve the short ribs with the mushrooms and parsnips, drizzled with the black garlic jus.