Ingredients

Directions

1. Preheat oven to 350°F (180°C).
2. Add flour to a large bowl and season with a good pinch of salt and pepper. Dredge ribs in our, knocking o excess.
3. Heat oil in a 6-quart (5.7 L) Dutch oven or heavy ovenproof saucepan over medium high heat until hot but not smoking.
4. Brown short ribs in batches. Once browned, transfer to a plate. Pour o all but about 2 Tbsp (30 ml) oil, return Dutch oven to heat and add garlic, onion, carrot, celery, rosemary and thyme with a pinch of salt and pepper. Cook, stirring often, until browned lightly, about 4 minutes.
5. Add wine, cherry juice and broth to vegetable mixture and bring to a boil.
6. Return ribs to Dutch oven, squeezing them to fit in a single layer, if possible, before covering with a lid. Place in oven and braise ribs until tender, about 2 hours.
7. Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a large saucepan, discarding solids, and skim fat.
8. Bring sauce to a boil, reduce to a simmer and add Portobello mushrooms and cherries. Simmer until mushrooms are tender and sauce has thickened slightly, about 20 to 30 minutes.
9. Spoon sauce over ribs and, serve alongside your favourite accompaniments.