Flanken-Style Short Ribs With Mushrooms

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Washington Post

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Ingredients

6 flanken-style beef chuck ribs (about 2 to 2 1/4 pounds total and about 1/2-inch thick; see headnote)

1 1/2 teaspoons salt, plus more to taste

1 1/2 teaspoons freshly ground black pepper, plus more to taste

1 8.8-ounce package garlic or plain tandoori nan (Indian flatbread), such as Fabulous Flats brand (2 pieces; see headnote)

1 to 2 tablespoons good-quality olive oil, plus more to taste

1 to 2 tablespoons unsalted butter

1 small white onion, finely chopped (about 3/4 cup)

3 to 4 ounces baby bella (cremini) mushrooms, washed, patted dry then cut lengthwise into thin slices; cut the slices into julienne (very thin strips; about 1 1/4 cups)

1/2 cup dry white wine, such as sauvignon blanc

1/4 cup finely chopped chives or flat-leaf parsley

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