Photo: Short Rib Bourguignonne Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 41 reviews
By Tracielemp
on April 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was excellent, although I added 3 crush garlic gloves and 1 bay leave. Served ontop of mashed red potatoes.
By Roguewavetoo
Detroit, MI
on April 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This looks like a killer recipe, so I wouldn't dare mark it down, but where's the chocolate, in the ingredient list several reviewers are talking about they left out? I guess they aren't the only ones who left it out, 'cause I don't see it in the list of ingredients. It might have been an interesting flavor note.
By foodobsessed
Oklahoma City, OK
on December 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is wonderful!!! However, I must start with...I had made Alton Brown's dry aged prime rib For Christmas dinner. It was a fantastic meal. When I ordered the roast, I had the bones cut off and then tied back on for easy serving. But now, what to do with the left over ribs, and half bottle of red wine? This recipe helped me to use up all of those leftovers, as well as many of the raw veggies we had left from snacking all day. I did not use the chocolate or the red peper either as my hubbie doesn't care for them. we had this with rice and nice green salad. Another great meal!
Read all 41 reviews