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Ingredientes
- 3 tablespoons extra-virgin olive oil
- 4 pounds beef short ribs, bone in
- Kosher salt
- freshly cracked black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- 1/2 head garlic, peeled
- 1/4 bunch fresh thyme
- 1 1/2 cups low-sodium, organic beef stock
- 1/2 pound butter
- 1/4 pound wild or cremini mushrooms
- sea salt
- 3 celery stalks cut into alumettes (1/4 by 1/4 by 2 1/2 inch sticks)
- 3 pears also cut into alumettes
- 1 cup creme fraiche
- 1/2 lemon, juiced
- salt, to taste
- fresh black pepper to taste
- 2 sticks butter cut into cubes
- 1 bunch flat leaf parsley leaves
View Full Recipe at Everyday Southwest
