Beef Ribs Bourguignon

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Beef bourguignon (aka beef Burgundy) is a traditional French dish of slow cooked beef in a red wine sauce, with pearl onions, button mushrooms and bacon lardons. It's traditionally named from the Burgundy region in France, where it originated. It’s cooked until the meat is falling apart, and the wine-rich gravy thickens slightly to coat the meat.
This version from Colin Fassnidge via DELICIOUS uses the same beef bourguignon flavour on beef short ribs to upgrade this timeless stew. Beef ribs Bourguignon is always better the next day or even a few days later. It really needs time to mature and have the flavours marry together. Serve with some crusty bread to mop up all the sauce or over some creamy polenta or mashed potatoes, and of course a glass of red Burgundy!

 

2.5 kg Meaty bone-in beef ribs, 6-7 pieces Salt and black pepper 2 tbsp Plain flour, plus extra for dusting 50 ml Tallow (or lard or olive oil) 50 g Unsalted butter, chopped 250 g Streaky bacon, cut into lardons 200 g Whole eschalots, peeled 2 Carrots, cut into 1cm chunks 200 g Button mushrooms, halved 2 tbsp Tomato paste 250 ml Red wine (ideally Burgundy or pinot noir) 800 ml Beef stock 2 Bay leaves 20 g Thyme, leaves picked 1 tbsp Chopped parsley, to garnish

1. Preheat oven to 180C/350F. Season the ribs well with salt and pepper. Heat the tallow/lard/oil in a large flameproof roasting pan over medium heat. Dust beef in extra flour and cook, in batches of two, for 5 minutes until browned. Remove from pan and set aside.
2. Add butter to the pan and melt, then add bacon and cook for 6-8 minutes until crispy. Add the eschalots and carrot and cook for 5 minutes or until browned. Add the mushrooms and cook for a further 5 minutes or until browned.
3. Use a slotted spoon to remove bacon and vegetables from the pan and set aside.
4. Add 2 tablespoons of flour to the pan and cook for 2 minutes or until lightly toasted. Add the tomato paste and stir to combine, then add the red wine and cook, scraping the base of the pan with a wooden spoon, for a few minutes until reduced by half. Return beef ribs and vegetables to the pan with the beef stock, bay leaves and thyme and bring to the boil.
5. Cover with baking paper and foil and transfer to the oven. Bake for 3-4 hours or until meat is falling off the bone.
6. Remove beef and vegetables from the pan and set aside. Using a spoon, skim off the top layer of fat/oil, save it for other use. (I used it to bake bread or to stirfry the carrots)
7. Return pan with sauce to the oven and bake for 1 hour or until caramelised and the liquid has reduced by half.
8. Return beef and vegetables to the sauce to warm through, then divide among serving bowls. Sprinkle some chopped parsley over.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com