Beef Short Rib Bourguignon
The quality of the wine in this wine-centric stew will significantly impact the flavor of the dish. Be sure to choose a wine you would like to drink for best results.
Serves 6 / Prep Time: / Total Time:
- Preheat the oven to 350˚ F.
- Place the ribs in a large bowl and evenly season with salt and pepper. Add the flour and toss to coat.
- In a large Dutch oven, heat the canola oil over high heat. In batches, sear the ribs until golden brown on all sides. Transfer to a plate and repeat with remaining ribs. Discard the excess oil.
- Place the peppercorns, parsley, garlic, juniper berries, and bay leaves on a piece of cheesecloth, gather and secure with kitchen string to make a bouquet garni.
- Return the ribs to the pot with the wine, broth, bouquet garni, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer, cover with a lid and place in the oven and cook for 2 hours.
- During the last 30 minutes of cooking time, combine the bacon and olive oil in a large sauté pan over medium-high heat. Cook until the bacon is golden brown, 8 to 10 minutes, stirring frequently. Pour off all but 2 tablespoons fat. Add the mushrooms and sauté until golden brown, about 5 minutes, then add the onion, celery and carrot and cook until the vegetables are tender, about 5 more minutes, stirring frequently.
- Add the bacon and vegetables to the pot. Continue to cook in the oven until the meat is tender, about 30 minutes more.
- Serve ladled over egg noodles, mashed potatoes, rice, or polenta.
This dish tastes even better when served the next day. If you decide to make it the day before a party, stop after step 6 and refrigerate the vegetable/bacon mixture and the beef stew separately. The next day, preheat the oven to 350˚F. Stir the vegetables into the stew while cool, place the pot in the oven, and rewarm for 1 hour.