Total recipe time:

• 2-1/2 to 3 hours.
  (Makes four servings)

Ingredients:

• 2 lbs well-trimmed beef short ribs
• 1 teaspoon vegetable oil
• Salt and pepper
• 1 can (10-1/2 ounces) doublestrength
    beef broth or beef consommé
• 1 cup dry red wine
• 2 small onions, quartered
• 4 cloves garlic, minced
• 3 fresh thyme sprigs
• 1-1/2 cups sliced mushrooms
• 2 tablespoons butter
• 1/4 cup chopped shallots
• 1 teaspoon minced fresh thyme
• 2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

Cooking Directions:

1. Heat oil in large stockpot over medium heat until hot.
2. Brown beef short ribs on all sides. Season with salt and pepper as desired.
3. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil.
4. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
5. Remove short ribs from stockpot; keep warm.
6. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
7. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender.
8. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil.
9. Reduce heat and simmer 5 minutes; stirring often.
10. Remove skillet from heat; stir in remaining 1 tablespoon butter.
11. Serve sauce over short ribs.