Budget: Beef Short Ribs La Bourguignonne Recipe

1. 1

   In Dutch oven, cook bacon over medium heat; remove bacon and set aside.

2. 2

   In plastic bag, combine flour, salt, pepper and paprika; add in ribs and shake to coat, reserving flour mix.

3. 3

   Add in ribs to pan; brown well, in batches [note] , over medium-high heat.

4. 4

   Remove ribs and set aside; drain fat from pan.

5. 5

   Add in onions, carrots, garlic and reserved flour mix to pan; reduce heat to medium.

6. 6

   Cover and cook

7. 7

   (adding up to 2 tb water if mix gets too dry) for about 6 min or possibly till onions are softened.

8. 8

   Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom.

9. 9

   Bring to boil; reduce heat and simmer for 5 min.

10. 10

    Return ribs and bacon to pan; simmer, covered, for 1 hour.

11. 11

    Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks.

12. 12

    Add in potatoes and carrots to pan; cook for 1 hour.

13. 13

    Stir in mushrooms; cook for 30 min or possibly till ribs are tender.

14. 14

    Stir in parsley.

15. 15

    Throw away bay leaf.

16. 16

    Season with salt and pepper to taste.

17. 17

    [Note: browning meat in batches prevents meat from steaming, that happens if meat is crowded in the pan.]

18. 18

    Serve in big soup bowls with French bread and a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.