Maple Braised Short Ribs of Beef with Citrus and Porcini Mushrooms

This is a great dish to serve for a family dinner or special occasions. It has a delicious blend of flavors with a small hint of citrus from the orange, and a hearty mushroom taste mixed with onions and celeriac.

Ingredients:
             9 pounds Beef Short Rib, cleaned of silver skin
             Salt to taste
             Pepper to taste
             Flour as needed
             2 ounces Oil
             2 ounces Porcini Mushrooms, dry, washed and drained
             1/2 quart Water, heated to a boil
             1 pound Onions, peeled, diced 1/4 inch
             1/2 pound Celeriac, washed, peeled, diced 1/2 inch
             6 cloves Garlic, peeled, minced
             1 teaspoon Red Pepper Flakes
             4 ounces Red Wine
             2 ounces Maple Syrup
             2 quarts Brown Beef Stock, heated to a boil
             1 pound Wild Mushroom Mix, slice if necessary
             8 ounces Meat Glace
             1 Orange, freshly squeezed of juice

1. Gather all the ingredients and equipment.

2. Preheat the oven to 350°F.

3. Place dry porcini mushrooms in the hot water and let soak, off the heat, for 30 minutes. Reserve soaked mushrooms and soaking liquid for later use.

4. Trim short ribs and season generously with salt and pepper. Dredge in flour, and shake off any excess (this is optional, you can instead singer the vegetables with flour when sautéing)

5. In a braising pan, heat the oil over medium high heat and sear the ribs until well browned. Remove and reserve.

6. In the same oil, sweat the onions and celeriac until soft. Add the garlic and red pepper flakes, cook for 1 minute.

7. Add the wine and allow to evaporate slightly. Then, add the maple syrup, porcini mushroom liquid, beef stock, and bring to a boil. Return the ribs, and any juice that has accumulated, to the pan.

8. Cover with parchment paper and foil. Braise in the oven until the meat is fork-tender; about 2-2 ½ hours.

9. Meanwhile, sauté the wild mushrooms in a little bit of oil over medium-high heat until soft and lightly caramelized. Reserve for later.

10. When the ribs are done, remove them from the braising pan and hold, covered, at 135°F or higher.

11. Strain and dépouille the braising liquid, if necessary.

12. Add the meat glace, the resrved soaked porcini mushrooms, and the sautéed wild mushrooms; bring to a simmer and reduce until desired consistency and flavor is achieved. Finish by stirring in the orange juice. Adjust the seasonings.

13. Serve the sauce over the short ribs on a preheated dinner plate or hold at 135°F or higher.