Recipe(tried): Wine Braised Short Ribs / Lund's and Byerly's

June,
This recipe I have made and it is delicious.

WINE BRAISED SHORT RIBS
Lund's and Byerly's

The long, slow cooking by braising creates deep flavor and meat that is succulent and ultra-tender.

1 (1-ounce) package dried portobello mushrooms
4 pounds beef short ribs
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 (3 ounce) package shallots, sliced (2/3 cup)
1 cup chopped carrots
2 ribs celery, sliced
1 1/2 ounces prosciutto, finely chopped (1/4 cup)
2 teaspoons minced garlic
1 cup dry red wine
2 cups chicken broth
2 teaspoons snipped fresh rosemary
1 bay leaf
1 cup panko bread crumbs
2 tablespoons butter or margarine, melted

Soften mushrooms according to package directions using 1 1/2 cups water. Drain, reserving liquid. Coarsely chop mushrooms; reserve 1/2 cup.

Season ribs with salt and pepper. In ovenproof Dutch oven, heat oil over medium heat. Working in batches, cook ribs until well browned on all sides (about 10 minutes per batch). Transfer with tongs to bowl.

Pour off all but 2 tablespoons fat from Dutch oven. Add shallots, carrots, celery, prosciutto and garlic; saute until vegetables begin to soften (5 minutes). Stir in mushrooms, mushroom liquid, wine, broth, rosemary and bay leaf. Add ribs; bring to a boil.

Place in oven. Braise, covered, in a preheated 350 degree F oven until ribs are tender (1 1/2 to 2 hours).

TO SERVE:
Remove ribs and bay leaf. Remove fat from sauce; place sauce in large casserole or 9x13-inch baking dish. Top with ribs.

In small bowl, combine reserved mushrooms, panko crumbs and butter; sprinkle over ribs.

Bake in a preheated 450 degree F oven, uncovered, until bubbly and topping is golden brown (about 20-25 minutes).

TO MAKE AHEAD:
Ribs may be braised several days ahead up to step of placing in casserole. Refrigerate, covered.

Makes 4-6 servings