Braised Beef Short Ribs in Madeira with Wild Mushrooms | Flour & Fig

Ingredients

• 12 small to medium bone in beef short ribs
• 4 tbsp flour (48g)
• 2 tbsp olive oil (30g)
• 1 cup diced yellow onion (160g)
• 1/2 cup peeled diced carrot (70g)
• 1 cup dried Porcini mushrooms (36g) (Soaked in 1 cup hot water or enough to cover)
• 1 bouquet garni consisting of parsley, thyme and bay leaf
• 2 large pieces of orange rind
• 1 cup dry red wine (237ml)
• 4 cups brown stock (about a liter)
• 1 cup Madeira Wine (237ml)
• 1 tbsp tomato paste (20g)
• 2 cloves fresh garlic, crushed
• Salt & Pepper to taste
• 2 tbsp each butter and Madeira for the mushrooms
• 2 cups Assorted wild mushrooms (200g) (Chanterelle, Morel, Porcini, Trumpet, etc.)
• 1 tbsp fresh tarragon or 2 tsp dried
• 3/4 cup chopped fresh Italian parsley(45g)
• 2 tbsp orange zest - about zest from 1 large orange
• 1 clove garlic - finely chopped