SHORT RIB BOURGUIGNONNE

By PSchultz

From food network - Danny Boome

Ingredients

• 2 cups all purpose flour
• 1 Tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 3 to 4 pounds beef short ribs, cut into thirds
• 3 to 4 Tbsp unsalted butter
• 1/2 cup bacon, diced
• 2 large white onions, sliced
• 4 shallots, quartered
• 1 pound mushrooms
• 1 cup celery, diced
• 1/2 cup carrots, diced
• 2 cups red wine
• 4 cups beef stock or to cover

Preparation

Step 1

Preheat oven to 350 to 375 degrees. Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.

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 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time. Led reduce over high heat for 1 minute. Add the rest of the wind and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover and cook in the oven for 2 to 3 hours. Taste and adjust seasoning.