Short Ribs Bourguignon Recipe

Name: Short Ribs Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-6 lbs english style short ribs, well marbled; 2 medium onions, quartered; 1/2 pound small white mushrooms, cleaned; 1 medium carrot, washed and cut in large pieces; 1 stalk celery, washed and quartered; 1/2 pound small white pickling onions, peeled; 2-3 tablespoons oil, or enough to brown ribs; 1 bottle Chateauneuf du Pape, or Crozes Hermitage; salt to taste; 4-6 peppercorns, whole; 1 bay leaf; 1 sprig fresh thyme; 2 tblsp or more butter; flour or cornstarch for thickening slurry; 1 glug cognac; 1 head garlic cut in half around equator; 1 whole star anise

Servings: persons

4-6 lbs english style short ribs, well marbled
2 medium onions, quartered
1/2 pound small white mushrooms, cleaned
1 medium carrot, washed and cut in large pieces
1 stalk celery, washed and quartered
1/2 pound small white pickling onions, peeled
2-3 tablespoons oil, or enough to brown ribs
1 bottle Chateauneuf du Pape, or Crozes Hermitage
salt to taste
4-6 peppercorns, whole
1 bay leaf
1 sprig fresh thyme
2 tblsp or more butter
flour or cornstarch for thickening slurry
1 glug cognac
1 head garlic cut in half around equator
1 whole star anise

1
Salt generously the short ribs the day before use. Brown short ribs in a pan in oil and remove to slow cooker plugged into a PID controller. Add the onions, celery and carrot to the pan and sweat. Add to ribs in slow cooker. Add bay leaf, peppercorns, thyme sprig, star anise and garlic to cooker. Deglaze pan the ribs were browned in with splash of cognac and add to the cooker. Add enough wine to cover the ribs, put the lid on the slow cooker, turn the slow cooker on high, set the PID contoller to 180 degrees F. and cook for 8 to 10 hours. Remove ribs from cooker and keep warm. Drain liquid from solids,defat and reduce the remaining liquid in a pot on the stove by 1/2.. Meanwhile in small pot bring small amt water to boil and add onions along with 1 tblsp butter and cook covered. When onions almost tender uncover onions and allow to glaze as water boils away watching to see they don' t burn. Add to ribs. Sweat mushrooms in small amount of melted butter and when cooked add to ribs. Thicken to taste the wine reduction with beurre manie (equal parts butter and flour mashed together) or cornstarch slurry and cook until flour taste removed (if flour is used) or until thickened if cornstarch is used. . Add salt and pepper to taste Add to ribs, mushrooms and onions. Bring to serving temperature and decant if desired to serving dish. Serve 1 rib per person.

1194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4-6 lbs english style short ribs, well marbled, 2 medium onions, quartered, 1/2 pound small white mushrooms, cleaned, 1 medium carrot, washed and cut in large pieces, and more.

Yes, Short Ribs Bourguignon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Short Ribs Bourguignon

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