Account

Cart

Your cart is empty

Article: Short Ribs Bourguignonne

PrevNext

Short Ribs Bourguignonne

Servings: 6


Revisions by Laura S. Kirkley

Bourguignonne refers to any dish cooked in the style of Burgundy, France.
This dish is similar to classic Boeuf Bourguignonne, however, I like to use beef-bone-in-ribs. The bones add richness to the dish.

Ingredients:

  • 8 slices, fatty bacon – chopped
  • il Fustino EVOO
  • 3 large fresh Italian parsley sprigs
  • 3 large fresh thyme sprigs
  • 2 large fresh bay leaves – bruised
  • 1 cup, all purpose flour
  • 2 teaspoons, salt
  • 1/2 teaspoon, freshly ground pepper
  • 1/4 teaspoon, ground nutmeg (optional)
  • 6 pounds, beef ribs (bone-in)
  • 2 cups, onions – chopped
  • 1 cup, carrots – diced
  • 6 medium, carrots – 2-inch chunks
  • 1 clove, garlic – peeled and minced
  • 3 cloves, garlic – peeled
  • 1 3/4 cups, beef broth
  • 1 1/2 cups, red Burgundy wine (Beaujolais)
  • 1 pound, Crimini mushrooms – 1/4-inch thick
  • 12 small, shallots – blanched one minute, peeled

Directions:

Preheat oven to 325 degrees

Cook bacon in heavy large pot over medium-high heat until brown and crisp.

Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl.

Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use.)

Tie parsley, thyme, and bay leaves together for bouquet garni.

Whisk remaining flour, salt, pepper, (optional nutmeg) in medium bowl. Add ribs a few pieces at a time, to seasoned flour and toss to coat.

Heat bacon drippings in pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 6 minutes per batch. Transfer ribs to bowl after each batch.

Reduce heat to medium-low. Add chopped onions and diced carrots. Saute until onions soften, 5 to 6 minutes. Add minced garlic and continue saute for 30 seconds.

Return ribs and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to a boil and cover, transfer to oven and allow to cook until meat is tender, about 3 hours.

When meat is tender add mushrooms, shallots carrot chunks, and whole garlic cloves. Return to oven and continue cooking for 1 hour.

Tilt pot and spoon off any fat that rises to the surface.

Season to taste with salt and pepper.

Print Recipe