| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 20 min |
| Cook: | 2 hr 20 min |
| Yield: | 4 servings |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 to 4 pounds beef short ribs, cut into thirds
- 3 to 4 tablespoons unsalted butter
- 1/2 cup bacon lardoons, 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 or half bottle
- 4 cups beef stock or to cover
Instructions
- Preheat oven to 350 to 375 degrees F.
- 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. Let reduce over high heat for 1 minute. Add the rest of the wine 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.
Reviews
Tried this for our first attempt with short ribs…it tasted like it was prepared in a French restaurant ! Easy to follow recipe. Yummy!
First time trying this. My wife hates mushrooms so eliminated them but followed everything else. Incredibly savory and tender meat. The sauce was absolutely delicious served it over pappardelle pasta with a side of roasted asparagus.
OK, why so much flour?
So easy and the best Short Rib recipe you’ll ever make!
This was excellent, although I added 3 crush garlic gloves and 1 bay leave. Served ontop of mashed red potatoes.
This looks like a killer recipe, so I wouldn’t dare mark it down, but where’s the chocolate, in the ingredient list several reviewers are talking about they left out? I guess they aren’t the only ones who left it out, ’cause I don’t see it in the list of ingredients. It might have been an interesting flavor note.
This recipe is wonderful!!! However, I must start with…I had made Alton Brown’s dry aged prime rib For Christmas dinner. It was a fantastic meal. When I ordered the roast, I had the bones cut off and then tied back on for easy serving. But now, what to do with the left over ribs, and half bottle of red wine? This recipe helped me to use up all of those leftovers, as well as many of the raw veggies we had left from snacking all day. I did not use the chocolate or the red peper either as my hubbie doesn’t care for them. we had this with rice and nice green salad. Another great meal!
Easy recipe for anyone ! Savory !
My daughter and I made this last week and we loved it, along with my husband who does not eat beef ribs. We followed the recipe and it turned out great. The wine we used was Pinot Noir. This wine gave the dish a nice balance of sweet and savory. I would like to mention one thing though, after the dish comes out of the oven, we skimmed the fat off and reduced the sauce a little. Please, if you like Bourguignonne’s this is a great recipe to make. We also did not add the chocolate since my husband is a diabetic. Thanks Danny this one is a keeper!
Neither my husband nor I like beef all that much any more so instead of the beef short ribs, we used pork spare ribs, boneless. It was wonderful. Instead of Danny’s dijon mustard, we used smoked gouda in the mashed potatoes with a spinach arugula salad. It was DELICIOUS