6 to 8 servings
In measuring cup, pour boiling water over porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. I like to strain the liquid through a paper towel lined sieve, because of the sand in the liquid from the mushrooms. Set mushrooms and liquid aside.
The meat on the bone is so rich in flavor, and because short ribs are fairly fatty, they are always moist.
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