I had short ribs in my freezer for a while now and I thought what better that to make Boeuf Bourguignon! I’ve always wanted to make it or at least my version of the dish and since short ribs (if cooked correctly) are so tender and melt in your mouth goodness, I thought it would be the perfect meat.
Ingredients: 1 bottle Cabernet, 3 medium carrots (rough cut), 1/2 Lb mushrooms (quartered), 1 onion (rough chopped), 2 garlic cloves (minced), 5 Lb’s short ribs (preferably no bone), 1/2 cup flour, 1/2 package bacon (rough cut), 3 sprigs of thyme, 2 bay leaves, 3 Tbsp olive oil, 4 cups beef stock, 2 Tbsp tomato paste, and salt and pepper to taste.
Heat oven to 350 degrees.
In a saute pan, reduce the Cabernet by half.
Second in a large pan, heat up the olive oil and brown all the sides of the short ribs (if you have short ribs with the bone in them, cut the bone out). Place on paper towel, and cut into cubes. Drain the olive oil and in the same pan render the bacon until fully cooked. Add the carrots, onion, garlic, and mushrooms. Saute until soft then add the flour and make a roux. Continue cooking for another 10 minutes and add the tomato paste. Add the beef stock and stir until there is no flour lumps left. Toss in the thyme and bay leaves. Add the wine, cover with tin foil, and place in the oven for about 4-5 hours. (Add more stock if the roux is too thick (if it doesn’t slowly run off the spoon add more)).
When done cooking add the salt and pepper to taste. And serve with your choice of sides!
This was absolutely so tender! It tasted amazing and the flavor of the sauce was just superb!