I haven't tried the recipe, but this is Chef Julio Sandoval's recipe (La Torretta Restaurant in Scottsdale) La Torretta Restaurant was rated the # 1 Italian restaurant in 2004, so I'm sure it is a good recipe.
Braised Short Ribs
6 lbs short ribs, about 6-10" pieces
Coarse sea salt
Freshly ground black pepper
Garlic powder
1/4 cup olive oil
1 large onion, peeled and coarsely chopped
3 stalks celery, coarsely chopped
2 large carrots, peeled and coarsely chopped
5 cloves garlic, smashed and peeled
2 cups dry white wine
1/3 cup distilled white wine vinegar
9 cups reduced beef broth
3 sprigs thyme
6 bay leaves
1-1/2 lb. morel or porcini mushrooms
Roasting pan large enough for all of the ingredients
The day before, season the ribs with the salt, pepper and garlic powder... cover with plastic wrap and refrigerate. Heat the oven to 325 degrees. On stovetop, heat the olive oil in roasting pan over medium-high heat until it is hot but not smoking. Add the ribs and brown all sides about one minute per side. Remove from the pan and set aside.
Discard all but 3 tablespoons of fat from pan. Add the onions, celery, carrots and garlic. Cook, stirring often until light brown, approximately 8 minutes. Add the wine, vinegar, broth, thyme and bay leaves. Stir in the mushrooms. Bring to a boil over the high heat.
Return the ribs to the pan, cover with foil and braise in the oven for 1 hour. Remove the foil and cook for 3 more hours, or until the meat is tender and falling off the bone.
To serve, remove the ribs from the braising liquid and divide in to 6 shallow bowls. Remove the mushrooms and reserve. Strain the braising liquid discarding the solids. Spoon off and discard the fat from the liquid. Add back the mushrooms and pass as a sauce.
Serve with mashed potatoes.
Serves 6-8
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