Braised beef short ribs with organic king oyster mushrooms

Season the ribs with salt and pepper. Heat a little seed oil to high heat and brown the meat from all sides, then place it in a roasting tin. Set the roasting tin aside.

In a separate saucepan, sauté the tomato paste and the peeled, chopped vegetables (carrots, onions and garlic). Deglaze with the Lagrein, briefly reduce and add vegetable stock. Pour the resulting jus into the roasting tin. Put a bay leaf and some peppercorns into a teabag. Pour the jus over the ribs and put the teabag into the roasting tin.

Braise the dish in the oven for about 2 hours (conventional setting). Attention: Turn the ribs after one hour.

For the side, clean and dice the king oyster mushrooms. Briefly sauté them in butter with a little onion and seed oil. Season to taste with salt and finely chopped parsley.

Remove the baking tin from the oven as soon as the ribs are tender. Sieve the sauce and briefly reduce it in a saucepan on medium heat.