Beef Short Rib Bourgiugnon
This is a take on a French classic using beef ribs for a flavourful dish using beef on the bone. It is a real comforting winter warmer.
1 kilo Beef Short Ribs
50g Archer’s Smoked Bacon Lardons
300g Shallots or Pearl Onions (peeled)
250g Chestnut Mushrooms
2 Garlic cloves (crushed)
1 Bouquet Garni
400ml red wine400ml Archer’s Homemade Beef Stock
Preheat oven to 160c/150c fan/gas 2.
On the stove top add 1 tbsp of oil or beef dripping to a casserole pot over a medium to high heat.
Season the short ribs and brown on all sides.
When well browned, remove beef from pot, add the bacon, shallots (or onions), mushrooms, garlic and bouquet garni and stir until lightly browned.
Add the wine and stock and deglaze the pan ( scrape all the caramelized cooking juices from the pan).
Put the beef ribs back into the pan and bring up to a simmer.
Place a lid on the pan (if the lid is not light fitting a double layer of foil over the top of the pan before the lid goes on helps) and place in the centre of the preheated oven.
Cook in the oven for 3 – 3 ½ hours.
Remove from oven.
If the sauce seems a little watery, remove beef and vegetables from the pan and reduce a little over a high heat.
When sauce is thickened, add the beef and vegetables back to the pan.
Why not try this with celeriac puree or croutons instead of mash? Also with some green vegetables, for example, French beans.