BRAISED BEEF SHORT RIBS WITH MUSHROOM PUREE Serves 6 SHORT RIBS: 5 pounds beef short ribs 2 tablespoons coarse salt 1 tablespoon freshly ground black pepper 1 bottle dry red wine All-purpose flour 6 tablespoons vegetable oil 10 garlic cloves, peeled and smashed 6 large shallots, thinly sliced 2 medium carrots, peeled and cut into 1-inch chunks 2 celery stalks, cut into 1-inch chunks 1 medium leek, white part only, thoroughly washed and cut into 1-inch chunks 1/2 cup dried apricots 6 sprigs fresh Italian parsley 2 sprigs fresh thyme 2 bay leaves 2 tablespoons tomato paste 2 quarts plus 1/4 cup good-quality canned beef broth Minced parsley, for garnish MUSHROOM PUREE: 1/2 pound button mushrooms, finely diced 1/2 pound fresh shiitake or chanterelle mushrooms, trimmed and finely diced 2 shallots, minced 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 teaspoon minced fresh thyme leaves Salt Freshly ground black pepper 1 cup heavy cream 2 tablespoons breadcrumbs Put the short ribs in a large dish or bowl and season evenly with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Meanwhile, in a medium saucepan, boil the wine until reduced by half, 20 to 30 minutes. Set aside. Preheat the oven to 350 degrees F. Evenly sprinkle the ribs with flour. Heat a heavy Dutch oven over high heat. Add 4 tablespoons of the oil; when it shimmers, reduce the heat to medium-high and, working in batches to prevent overcrowding, sear the ribs until well browned, about 5 minutes per side, transferring them to a platter. Pour off the fat and add the remaining oil. Add the garlic, shallots, carrots, celery, and leek and saute until lightly browned, about 5 minutes. Add the apricots, parsley and thyme sprigs, bay leaves, and tomato paste; saute, stirring, 1 minute more. Return the ribs to the Dutch oven and add the wine and 2 quarts broth. If necessary, add enough extra broth or water to cover. Bring to a boil. Turn off the heat, taste the liquid, and lightly adjust the seasonings, if necessary, with salt and pepper. Cover the Dutch oven and carefully transfer to the oven. Cook until the meat is fork-tender, 2 to 2-1/2 hours. Meanwhile, make the Mushroom Puree. Heat a saute pan over medium-high heat and add oil and butter. Saute the shallots until translucent, about 1 minute. Add the mushrooms and thyme, sprinkle with salt and pepper, and cook over moderate heat for until the mushrooms* liquid evaporates, about 10 minutes. Add the cream, bring to a boil, and simmer briskly until thick, 7 to 10 minutes. Stir in the breadcrumbs. Refrigerate until ready to use. When the ribs are done, carefully remove from the oven, leaving the oven on. With a slotted spoon, transfer the ribs to one or more gratin dishes large enough to hold them in a single layer. Place the Dutch oven over high heat and boil the liquid until slightly thickened, skimming the fat from its surface. Strain the thickened liquid over the short ribs. Spoon the mushroom puree over the ribs. Put the gratin dishes in the oven and cook for 15 minutes more. To serve, transfer the short ribs to heated serving plates or a heated platter and sprinkle with minced parsley. _
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