This beef short rib bourguignon is delicious. The meat was so soft and tender and the sauce absolutely delicious. My whole family loved this.
This recipe came about because my husband bought wagyu beef short ribs. He asked if I could cook them in a sauce. Now I already have a Short Rib Ragu on here, but I wanted to try something new, and I really wanted to make the stew with mushrooms.
So off I go on a google search and I found a few recipes that I thought I'd try, but none that I loved as they were. So I found this recipe on the food network, but I changed it so much that in all honesty this is a What's Cooking Ella original recipe.
Now I used wagyu beef short ribs, but you can use normal short ribs.
I served it with polenta or mashed potato as I felt they were perfect for this dish.
This is rich, this is hearty, this is delicious. This is something you need to try.
This recipe came about because my husband bought wagyu beef short ribs. He asked if I could cook them in a sauce. Now I already have a Short Rib Ragu on here, but I wanted to try something new, and I really wanted to make the stew with mushrooms.
So off I go on a google search and I found a few recipes that I thought I'd try, but none that I loved as they were. So I found this recipe on the food network, but I changed it so much that in all honesty this is a What's Cooking Ella original recipe.
Now I used wagyu beef short ribs, but you can use normal short ribs.
I served it with polenta or mashed potato as I felt they were perfect for this dish.
This is rich, this is hearty, this is delicious. This is something you need to try.
Recipe
Serves 8
1/2 cup plain flour
1 tablespoon ground paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon ground white pepper
1.6kg beef short ribs, cut into thirds
1 tablespoon olive oil
4 tablespoons butter
1/2 cup chopped pancetta
2 large brown onions, chopped
4 shallots, peeled, quartered
2 celery sticks, diced
2 carrots, diced
500g swiss brown mushrooms
1 tablespoon tomato paste
1 x 400g tin diced tomatoes
1 teaspoon vegeta
2 cups (500ml) red wine
4 cups (1 litre) beef stock
Preheat oven to 175C/155C fan forced.
Combine flour. paprika, cayenne pepper and white pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture. Shake off excess flour.
In a large cast iron pot over medium heat, add the olive oil and half the butter. Add the ribs. Sear the meat until brown, moving the ribs around covering them with the butter. Remove ribs from the pot.
In the same pot, saute the pancetta for 2 minutes, add the remaining butter, the onions, shallots, carrots and celery. Saute for 2 minutes. Add the mushrooms, saute for a further 2 minutes. Add the tomato paste, stir through for 1 minute. Add the tin tomatoes and vegeta. Return the short ribs to the pot, add the wine and beef stock. The liquid should cover all of the meat. Cover with a lid and bring to a simmer.
Once the liquid has come to a simmer, cover, and cook in the oven for 2 1/2 hours.
After 2 1/2 hours, if there is too much liquid, place the pot over a low-medium heat, reduce the liquid to a stew like consistency, it can take up to 30 minutes. Keep stirring to ensure it doesn't burn on the bottom of the pot. You can serve one short rib whole per person. But as the liquid simmers, I like to remove the ribs one by one and shred them into large chucks. Then I return the shredded meat back into the pot and continue until I have done that with all of the ribs. Taste for seasoning.
Serve with soft polenta or mashed potato and a green salad.
1/2 cup plain flour
1 tablespoon ground paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon ground white pepper
1.6kg beef short ribs, cut into thirds
1 tablespoon olive oil
4 tablespoons butter
1/2 cup chopped pancetta
2 large brown onions, chopped
4 shallots, peeled, quartered
2 celery sticks, diced
2 carrots, diced
500g swiss brown mushrooms
1 tablespoon tomato paste
1 x 400g tin diced tomatoes
1 teaspoon vegeta
2 cups (500ml) red wine
4 cups (1 litre) beef stock
Preheat oven to 175C/155C fan forced.
Combine flour. paprika, cayenne pepper and white pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture. Shake off excess flour.
In a large cast iron pot over medium heat, add the olive oil and half the butter. Add the ribs. Sear the meat until brown, moving the ribs around covering them with the butter. Remove ribs from the pot.
In the same pot, saute the pancetta for 2 minutes, add the remaining butter, the onions, shallots, carrots and celery. Saute for 2 minutes. Add the mushrooms, saute for a further 2 minutes. Add the tomato paste, stir through for 1 minute. Add the tin tomatoes and vegeta. Return the short ribs to the pot, add the wine and beef stock. The liquid should cover all of the meat. Cover with a lid and bring to a simmer.
Once the liquid has come to a simmer, cover, and cook in the oven for 2 1/2 hours.
After 2 1/2 hours, if there is too much liquid, place the pot over a low-medium heat, reduce the liquid to a stew like consistency, it can take up to 30 minutes. Keep stirring to ensure it doesn't burn on the bottom of the pot. You can serve one short rib whole per person. But as the liquid simmers, I like to remove the ribs one by one and shred them into large chucks. Then I return the shredded meat back into the pot and continue until I have done that with all of the ribs. Taste for seasoning.
Serve with soft polenta or mashed potato and a green salad.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060706291736
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