Short Rib Bourguignonne

Total Time:
2 hr 40 min
Prep:
20 min
Cook:
2 hr 20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Rub:
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 to 4 pounds beef short ribs, cut into thirds
  • 3 to 4 tablespoons unsalted butter
  • 1/2 cup bacon lardoons, diced
  • 2 large white onions, sliced
  • 4 shallots, quartered
  • 1 pound mushrooms
  • 1 cup celery, diced
  • 1/2 cup carrots, diced
  • 2 cups red wine or half bottle
  • 4 cups beef stock or to cover
Directions

Preheat oven to 350 to 375 degrees F.

Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.

In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Braised Short Ribs with Seared Scallop on Mofongo Cake

    Recipe courtesy of Herb Mesa