Ingredients:
- 5 lbs beef shortribs
- medium onion, sliced
- 1 whole garlic, chopped
- 3 cans Money’s sliced mushrooms (drained)
- ½ c porcini mushrooms
- beef bouillon
- ½ liter red wine (optional)
Brown shortribs in butter, layer in dutch oven with other ingredients (or other heavy stove-top pot or crock pot), add red wine and bouillon to cover, cook with lid on over low heat for 3 hours or until beef is tender, to thicken sauce, remove ribs and run the sauce through a food processor, return to pan and reduce before placing ribs back in. Can be stored in freezer.