Short Rib Bourguignonne
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tbsp
Paprika1 tsp
Cayenne Pepper1 tsp
Salt1 tsp
Black Pepper4 tbsps
Unsalted Butter1 cup
Bacon (lardoons, diced)2 large
White Onion (sliced)450 g
Mushroom1 cup
Celery (diced)1 cup
Carrot (diced)2 cups
Red Wine4 cups
Beef StockDirections:
1
Preheat oven to 350 to 375 degrees F
2
Combine flour, paprika, cayenne pepper and black pepper in a bowl
3
Add the short ribs, coating them lightly in the flour mixture
4
In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden
5
Add the ribs, shaking off any excess flour
6
Sear the meat until brown, moving the ribs around covering them with the butter
7
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
8
Deglaze the pan with the red wine, adding a little at a time
9
Let reduce over high heat for 1 minute
10
Add the rest of the wine and beef stock, and bring to a simmer
11
Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours
12
Taste and adjust seasoning