Short rib bourguignonne

Short rib bourguignonne

  • Preparation Time20 mins
  • Cooking Time120 mins
  • Serves4
  • DifficultyEasy
450g plain flour
1 tbsp paprika
1 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
1.3-1.8kg beef short ribs, cut into thirds
45-60g unsalted butter
110g bacon lardons, diced
2 large white onions, sliced
4 shallots, quartered
450g mushrooms
225g celery, diced
110g carrots, diced
1) Preheat oven to 180C/Gas 4.

2) Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.

3) 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 2-3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden.

4) 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 2-3 hours. Taste and adjust seasoning.

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