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Recipe:Slow Cooked Veal Short Ribswith Portobello, Port and Balsamic

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes

Short ribs are always a crowd-pleaser, but this sophisticated twist on a classic will leave any dinner guest impressed. The combination of portobello and port elevates this already tasty cut of meat. Serves 4 - .


Serving Size

    1.0 LB
    Qty 2 Lbs
  • Olive Oil

    Qty 1 Tbsp.
  • Butter

    Qty 1 Tbsp.
  • Garlic Cloves, sliced

    Qty 5 Cloves
  • White Onion, sliced

    Qty ½ Piece
  • Beef Broth

    Qty 2 Cups
  • Port Wine

    Qty 1 Cup

    1.0 Lbs
    Qty 1 Slice
  • Large Portobello Mushrooms, sliced

    Qty 2
  • Balsamic Vinegar

    Qty ¼ Cup
  • Italian Seasoning

    1 bottle
    Qty 1 tsp.
  • Coarse Sea Salt

    1 bottle
    Qty To taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
  • Fresh Basil, chopped as garnish

    Qty ¼ Cup


  1. Season veal short ribs with salt and pepper.
  2. In a deep skillet, heat the olive oil and butter over medium heat. Brown the veal on both sides, about 2-3 minutes per side. Remove from pan and keep aside.
  3. Add the bacon and cook until slightly crisp. Add garlic and onions and sauté for a few minutes. Slowly add the beef broth and port wine using a whisk. Add the rest of the ingredients except for fresh basil. Bring to a simmer. Add veal ribs, salt and pepper.
  4. Cover and braise on low heat for about 1 ½ hours or until tender.*
  5. Remove veal ribs, add balsamic vinegar to sauce and reduce sauce to a glaze. Add veal ribs back in, cover with sauce and garnish with fresh chopped basil.
    *USDA recommends cooking veal to an internal temperature of 145°F.

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