Braised Beef Short Ribs – Saucy and Succulent – Lauren Groveman

Ingredients

• 1 scant cup dried porcini mushrooms
• 1 1/2 cup boiling water
• 1 large yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, trimmed and sliced
• 1 large green bell pepper, seeded and chopped
• 8 cloves garlic, minced
• 10 ounces fresh button mushrooms, wiped clean and coarsely chopped
• 2 cups each: dry red wine and beef stock
• 12 to 16 very meaty short ribs (depending on their size)
• Kosher or sea salt and freshly ground black pepper, to taste
• Pure olive oil, as needed, for browning short ribs
• 1 stick (1/2 cup) unsalted butter (or mix butter and extra-virgin olive oil)
• 1/2 cup unbleached all-purpose flour
• 1 can (28 ounces) whole tomatoes, drained and coarsely chopped
• 1 cup tomato puree
• 1/4 cup crème fraiche (as an optional enrichment)