Taking inspiration from traditional beef bourguignon, this shortcut recipe delivers all the flavor with little work. Marinating the meat overnight helps tenderize it, while the herbs impart tons of flavor. Sprinkling the beef with flour helps the meat brown under the broiler as well as thicken the sauce once in the oven. Served with buttered egg noodles and what is referred to as a grand-mère garnish (a mixture of bacon, pearl onions and mushrooms), this dish has all the elements of an elegant and cozy dinner.
a 2.5-quart broiler-safe baking dish (about 9 by 13 inches)
Combine the short ribs with the wine, thyme, garlic, carrots, bay leaves and yellow onion in a 2.5-quart broiler-safe baking dish. Turn the ribs with tongs to coat them in the marinade. Cover and refrigerate overnight.
Preheat the broiler.
Transfer the short ribs to a clean surface and pat them dry with a paper towel. Pour the marinade with the vegetables and aromatics into a medium bowl and add the beef broth; set aside.
Rinse and dry the baking dish, return the ribs to it and rub them with the oil. Combine the flour with 4 teaspoons salt and 2 teaspoons pepper in a small bowl. Sprinkle the flour mixture over the ribs. Broil, flipping the ribs halfway through, until golden all over, about 10 minutes. Set aside until the baking dish is cool enough to touch, about 10 minutes (so the cold marinade does not shock the container and break it).
Preheat the oven to 350 degrees F.
Once the baking dish is cool, pour the marinade with the vegetables and aromatics over the ribs and cover tightly with foil.
Bake, flipping the ribs halfway through and re-covering the dish with the foil, until the meat is tender when pierced with the tip of a knife but not yet falling off the bone, 3 hours to 3 hours 30 minutes.
Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring often, until starting to turn golden but not yet crisp, about 5 minutes. Add the pearl onions and mushrooms and cook, stirring often and scraping up any bits that stick to the bottom with a wooden spoon, until the onions are golden and tender and the mushrooms are cooked through, about 15 minutes. Season with salt and pepper and set aside.
Just before the short ribs are done, bring a pot of water to a boil and season with salt. Cook the noodles according to the package directions. Drain the noodles, return them to the pot and toss them with the butter and salt to taste. Spread the noodles on a serving platter.
Using tongs, transfer the ribs to the platter with the noodles. Skim the fat from the braising liquid and discard the thyme and bay leaves. Pour the braising liquid and vegetables over the ribs and noodles. Top with the bacon mixture (rewarming right before serving if necessary) and sprinkle with the parsley.
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