Short Rib Bourguignonne
Ingredients
- 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 cups red wine or half bottle
- 4 cups beef stock or to cover ⓘ
Instructions
- 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 and carrots and saute until golden.
- 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.
Nutrition & Diet Analysis (per serving)
747
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).