INGREDIENTS
1 1/2 oz
porcini mushrooms
1 cup
water
2 1/2 lb
beef short ribs
1 serving
kosher salt and pepper
2 tbsp
olive oil
1 tbsp
butter
2 cups
carrot
3/4 cup
onion
1 cup
celery
2 tbsp
garlic
1/4 cup
tomato paste
3/4 cup
ruby port
1 1/2 cups
wine
1/2 cup
chicken broth
2
bay leaves
3 sprigs
thyme