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Seared Short Ribs With Mushrooms

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

Seared Short Ribs With Mushrooms
© Emma Fishman

By Molly Baz, Bon Appétit

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms. These pickle-y mushrooms would also be delicious piled on top of toast. Just sayin’.


Yield: 4 Servings



Ingredients

  • 1 lb. 1½"-thick boneless beef short ribs

  • 1 tsp. kosher salt, plus more

  • Freshly ground black pepper

  • ½ cup finely chopped hot cherry peppers or other hot pickled chiles, plus 3 Tbsp. brine

  • 1½ tsp. honey

  • 5 Tbsp. extra-virgin olive oil, divided

  • 1¼ lb. mixed wild mushrooms (such as maitake and/or oyster), stems removed, torn into 1½" pieces

  • 1 large shallot, thinly sliced crosswise 5 garlic cloves, thinly sliced

  • ½ cup finely chopped dill

  • Flaky sea salt




Preparation

Step 1

Pat short ribs dry with paper towels; season all over with kosher salt and pepper. Let sit at room temperature at least 10 minutes and up to 1 hour (go the full time if you can).

Step 2

Whisk hot cherry peppers, brine, honey, and 1 Tbsp. oil in a small bowl to combine; season vinaigrette with kosher salt.

Step 3

Heat a large heavy skillet over medium-high 5 minutes. Pat meat dry again and rub all over with 1 Tbsp. oil. Cook meat, turning occasionally, until deeply browned and crusty, 6–8 minutes. Transfer to a cutting board and let rest while you cook mushrooms.

Step 4

Wipe out skillet and return to medium-high heat. Add mushrooms and remaining 3 Tbsp. oil and toss well to coat. Sprinkle in 1 tsp. kosher salt, toss to incorporate, and cook, undisturbed, until mushrooms are golden brown and crisp underneath, about 5 minutes. Stir mushrooms and continue to cook until golden brown all over, about 5 minutes longer. Remove skillet from heat and add shallot, garlic, and dill; stir until shallot is softened, about 1 minute. Season with more kosher salt if needed.

Step 5

Slice short ribs against the grain; transfer to a platter. Pile mushrooms on top, spoon vinaigrette over, and season with sea salt.

See more at Bon Appétit

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Food Magazine: Seared Short Ribs With Mushrooms
Seared Short Ribs With Mushrooms
When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.
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