Porcini and Orange Braised Short Ribs

EASIER

GLUTEN-FREE

Makes 6 servings

This sweet-and-sour braise is a great meal on a very cold night. Make sure you crumble the dried porcini so they contribute the most flavor to the stew, providing an earthy contrast to the vinegary orange sauce. The baby carrots called for are not true immature carrots, the micro vegetables you can sometimes find at high-end markets. Rather, they’re standard carrots, cut into short cylinders and sold in bags at almost every grocery store. If you like, substitute 3 pounds boneless country-style pork ribs for the beef short ribs.

2 cups reduced-sodium chicken broth

1 cup frozen pearl onions (do not thaw)

12 baby carrots

¼ cup raisins

3 tablespoons white balsamic vinegar

1 tablespoon finely grated orange zest

½ ounce dried porcini mushrooms, crumbled

2 teaspoons dried sage

½ teaspoon ground allspice

3 pounds boneless beef short ribs

1 bay leaf

1. Mix the broth, onions, carrots, raisins, vinegar, orange zest, mushrooms, sage, and allspice in a 1-gallon plastic freezer bag. Seal tightly and freeze flat for up to 4 months.

2. To cook, remove the frozen braise base from the bag, then set in a 5- to 6-quart slow cooker, chipping up any bits so that the frozen base essentially sits flat.

3. Arrange the short ribs pieces and the bay leaf on top of the base. Cover and cook on low for 10 hours. The braise can stay on the keep-warm setting for up to 3 hours. Discard the bay leaf before serving.

To make this braise on the stovetop, remove the frozen base from its bag and set in a Dutch oven, chipping the corners to fit. Arrange the short ribs and bay leaf over the frozen base and bring to a simmer over medium heat, stirring occasionally. Add 1 cup beef broth. Reduce the heat to low and simmer slowly, covered but stirring occasionally, until the beef is tender, 2½ to 3 hours. Discard the bay leaf before serving.