Short Ribs Bourguignonne

I love short ribs. I usually order them when they are available in restaurants, and I’ve tried cooking them at home a few times, with various measures of success. I’m still looking for the perfect short rib recipe, however. All I know is that it will have red wine in it 🙂
This one, from the Food Network, looks pretty good. I just put it in the oven, so you’ll have to wait until it’s ready to find out how good it is ;-).

Well, here I am, with a report on the short ribs. They were good. Good, but not great, and what I’m looking at this point is for something great. So I don’t think I’d bother making them again.

For the time being, here is the recipe, as I made it. Note that I no longer use chicken or beef broth. Instead I add water and the corresponding amount of “Better than Bouillon” chicken or beef base. Also, I couldn’t find good white onions at Safeway. They only had 6, and they were all bruised in some unappealing way. I got organic yellow onions instead, which looked better. As usual, I used “two-buck chuck” (cabernet sauvignon in this case).

Short Ribs Bouriguignonne

  • 1 cup flour
  • 2 tsp. paprika
  • 2/3 tsp. cayenne pepper
  • 1/3 tsp. salt
  • freshly ground black pepper to taste
  • 4 lbs short ribs, trimmed
  • 3 tbsp. unsalted butter
  • 4 slices of bacon, chopped
  • 2 onions, sliced
  • 1 small carrot, chopped
  • 5 celery ribs, chopped
  • 1 lb mushrooms, sliced
  • 2 cups red wine
  • 4 cups beef stock

Preheat oven to 375F.

Mix the flour with the spices in a large bowl. Lightly coat the short ribs with the flour mixture.

Melt the butter in a large dutch oven and brown the short ribs on all sides. Remove and add the chopped bacon. Cook for 2 or 3 minutes or until brown and add the vegetables. Cook until soft, stirring occasionally. Return the meat to the pot and add the wine and the beef stock. Bring to a boil, then cover and put the pot in the oven. Cook for 2 to 3 hours.
Adapted from a recipe at the Food Network.

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