Short Rib Bourguignonne

Name: Short Rib Bourguignonne
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters bacon lardoons, diced; 1 kilograms beef short ribs, cut into thirds; 946 milliliters beef stock or to cover; 1 teaspoon black pepper; 118 milliliters carrots, diced; 1 teaspoon cayenne pepper; 237 milliliters celery, diced; 473 milliliters all-purpose flour; 473 milliliters red wine or half bottle; 454 grams mushrooms; 1 Tbsp paprika; 1 teaspoon salt; 4 shallots, quartered; 3 Tbsps unsalted butter; 2 larges white onions, sliced

You can never have too many main course recipes, so give Short Rib Bourguignonne A mixture of pepper, salt, beef stock or, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 350 to 375 degrees F.

Equipment you will use

Oven

Combine flour, paprika, cayenne pepper and black pepper in a bowl.

Ingredients you will need

Cayenne Pepper

Black Pepper

Paprika

All Purpose Flour

Equipment you will use

Bowl

Add the short ribs, coating them lightly in the flour mixture.

Ingredients you will need

Beef Short Ribs

All Purpose Flour

In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Oven

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.

Ingredients you will need

Mushrooms

Red Wine

Shallot

Carrot

Butter

Celery

Onion

Bacon

All Purpose Flour

Meat

Ribs

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Beef Stock

Seasoning

Wine

Equipment you will use

Oven

Equipment

Ingredients

Servings:

118milliliters

bacon lardoons, diced 1kilograms

beef short ribs, cut into thirds 946milliliters

beef stock or to cover 1teaspoon

black pepper 118milliliters

carrots, diced 1teaspoon

cayenne pepper 237milliliters

celery, diced 473milliliters

all-purpose flour 473milliliters

red wine or half bottle 454grams

mushrooms 1Tbsp

paprika 1teaspoon

salt 4

shallots, quartered 3Tbsps

unsalted butter 2larges

white onions, sliced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Tinga Rio Reserve Merlot. It has 4.8 out of 5 stars and a bottle costs about 12 dollars.