Slow Braised Beef Short Ribs with Mushrooms

Slow Braised Beef Short Ribs with Mushrooms

4 lbs boneless beef short ribs, trimmed of excess fat and cut into 3-inch pieces
1 teaspoon dried thyme
1 small orange, rinsed
3 or 4 very thin sliced peeled fresh ginger
1 onion, finely chopped
½ teaspoon Chinese five spice
1 cup reduced fat beef broth
1 pound button mushrooms caps
1 cup dry red wine
2 tablespoons butter or olive oil
½ cup port or cream sherry
2 tablespoons cornstarch
¼ cup balsamic vinegar
Salt and pepper
2 tablespoons soy sauce
¼ cup chopped fresh chives

Rinse meat and place in slow-cooker. Remove the peel from orange and sliver it. In a large pot, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover and cook 5 to 6 hours or until meat is very tender when pierced. Rinse and drain mushroom caps. Cut caps in half lengthwise and place in a large skillet; add butter. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes. Using a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a 9 x 13-inch casserole. Pour mushrooms over meat. Bake in a 375 degree oven until meat is sizzling and browned, 12 to 15 minutes. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a saucepan, and bring to a boil over high heat for 10 minutes. In a small bowl, mix cornstarch with ¼ cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives and serve over mashed potatoes.