Mushroom Powder Encrusted Beef Short Ribs
My buddy Jim Goetz suggested using powdered dry mushrooms, after he cooked an omelette using them. This got me to thinking. I have a huge container of dried wild mushroom in my pantry that I pull out and re-hydrate as needed.
So tonight I put about a quarter cup of the dried mushrooms into my spice grinder and made a powder.
In a bowl I put 4 beef short-ribs, coated them with a Monacan olive oil (more on that later), as well as some garlic powder, onion powder, fresh cracked black pepper and some Himalayan sea salt. Into this I added the mushroom powder and tossed everything well.
I placed these in my air fryer for 20 minutes at 400°. This browned them nicely.
Meanwhile I made my saffron rice.
When the timer went off on the ribs, I dropped the temp to 300° and cooked them for 20 more minutes to soften them up. If you want them softer, go for longer.
The result was a great short rib with a nice umami flavor from the mushrooms. Thank you to my friend Jim, who also suggested I add the olive oil because the mushroom powder is VERY dry.
I served this with a simple salad on the side.
