Short Rib Bourguignonne
This is a recipe from Danny Boone, the rescue chef on the food network. I made some modifications for my palette and was pretty happy with how it turned out. I paired it with Belgian style fries, though it would also go well with mashed potatoes.
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
2-3 cloves garlic, sliced
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, garlic and carrots and saute until golden. Add 1 teaspoon paprika, 1 teaspoon pepper, 1 teaspoon cayenne. 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.
