Beef short rib bourguignon is a classic take on the French stew called boeuf en daube. The rich sauce is made with sautéed carrots, mushrooms, onions, celery and pancetta, which gives it a fabulous meaty flavour. Short ribs are cooked until the meat is tender and succulent.
Here are the ingredients you need:
2kg Beef Short Ribs (Click here to buy)
130g Pancetta (Click here to buy)
2 large Onions, finely sliced
4 Shallots, quartered
450g plain flour
2 Stalks of celery, diced
120g carrots, diced
Half a bottle Red Wine
900ml beef stock (Click here to buy)
1 tbsp paprika
1 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
1 Bay Leaf
Step 1 - Preheat the oven to 180C (Gas 4)
Step 2 - Mix the flour, paprika, cayenne pepper and black pepper in a large bowl. Add the short ribs and coat lightly in the flour mixture.
Step 3 - In a large oven-proof dish, melt the butter until golden over a medium heat. Add the flour coated ribs and sear the meat until it's brown, slowly moving the ribs around so they are fully covered them with butter. In the same pot, sauté the bacon for a couple of minutes then add the onions, shallots, mushrooms, celery and carrots and sauté until golden.
Step 4 - Deglaze the pan with the red wine, adding a little at a time then reduce over a high heat for 60 seconds. Add the rest of the wine and beef stock plus 2 bay leaves, and bring to a simmer. Once the liquid has come to a simmer, cover and cook in the oven for 2-3 hours.
Taste and adjust seasoning as needed.
Garnish with parsley and service with garlic mash.