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.
1 Tbsp. Olive Oil
1 Tbsp. Butter
5 Garlic Cloves, sliced
½ White Onion, sliced
2 Cups Beef Broth
1 Cup Port Wine
2 Large Portobello Mushrooms, sliced
¼ Cup Balsamic Vinegar
1 Tsp. WF Italian Seasoning
¼ Cup Fresh Basil, chopped as garnish
Season veal short ribs with salt and pepper.
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.
