It’s Christmas Day! (This post was intended for early in the day but our hosting company is having problems.) If you need one more thing to add to your menu, this one is easy and will impress. I happened upon this interesting way of using dried porcini mushrooms ground into a powder. The recipe was for rib eye steaks but we decided to use it on Beef Short Ribs and the result was fantastic. The magical pairing of rosemary and porcini, two earthy ingredients strong enough to stand up to each other, is a real winner!
Rosemary Porcini Rubbed Short Ribs
~adapted from Bruce Aidells recipe
- 1/2 cup soy sauce
- 1 1/2 lbs beef short ribs cut 1/2″ thick across the bones
- 1/2 ounce dried porcini mushroom
- 2 tablespoons finely chopped rosemary
- 1 tablespoon freshly ground black pepper (we used telicherry)
Instructions-
1. Put soy sauce in a 9X13 dish. Lay short ribs in, turn to coat, and rest in room temperature for 2 hours, turning occasionally.
2. While the beef is marinating, grind porcini in a spice/coffee grinder into a fine powder. Mix with rosemary and pepper in a small bowl and set aside. Fire up the grill when you think it’s necessary. (Different grills take different amounts of time to heat up.)
3. When beef is done marinating, pat dry with paper towel. Rub with porcini rosemary mixture all over.
4. Grill to your liking. (On our grill, we do 3 minutes on each side.) Serve immediately.
please try the ribs at L&L; Barbecue. Meesa like.
Bill, never heard of it…will research.