Red Wine Short Rib Stew
Tuesday, January 19, 2010 10:58| From The Kitchen | Red Wine Short Rib Stew |
I always seem to revert to a singular recipe when weather has a chill in the air and its a stick to your bones meal that’s calling your name. The beauty of this recipe is it actually gets better as it sits in your fridge. A little more time for the flavors to mingle. The French would call this recipe Beef Bourguignon (as would Julia Child), I just like to call it Red Wine Braised Short Rib Stew. The ingredients are simple and robust with flavors to both warm you and fill you up. A note about this recipe: this type of dish isn’t about a specific recipe because the quantities and types of vegetables, broth and meat can all be personalized with your favorites. If you’re not into mushrooms, toss in some turnips or celery root. No short ribs, use another kind of stewing meat.
Please enjoy and remember to make it when you have time to let the flavors get to know each other. And be sure to make enough for seconds later in the week. (if you can resist consuming in one sitting!!)
– Chef Bauer
INGREDIENTS
Smoked Bacon 2#
Vegetable oil 2 Tblsp
Short ribs (bone in can be used as well) 5#
Carrots (peeled and cut into 1 inch pcs) 3 pcs
Pearl Onions (peeled, stem side left in tach) 20 pcs
Garlic Cloves (left whole) 8 pcs
Flour (All Purpose) 3 Tblsp
Butter 2 Tblsp
Red Wine (preferably a pinot noir or light bodied red) 5 cups
Tomato Paste 3 Tblsp
Bay Leaf 2 pcs
Fresh Thyme (nickel size roll 3 inches in length) 1
Parsley Stems (same as thyme) 1
Button Mushrooms (cut into quarters) 12 pcs
Caned low sodium beef or chicken stock 3 cups
Salt as you prefer
Black Pepper (fresh cracked) as you prefer
TO START
First things first, when using beef or any protein for that matter it is important to remove the product from the refrigeration and let warm up a bit before cooking. I also like to season the short ribs liberally with salt and let rest for at least 20 min or up to 1 hour. This allows the seasoning to penetrate the meat not just sit on the surface.
While the meat is resting with its seasoning bring a heavy bottomed flat braising pot to medium high heat. (I prefer to use a Staub or Le Cruset that can be put directly in the oven with a cover.)
Place the bacon into the pot – cut into 1/2 inch strips – with a small amount of vegetable oil and sauté until most of the fat has rendered out. Remove the bacon and add the short ribs, searing the meat on all sides.
Once the meat has been well seared, remove and set aside. Add the onions, carrots and garlic. Brown these nicely for 10-15 minutes on medium heat. Once browned, add the short ribs back in. Then add the butter. Once melted, add the flour by sprinkling it around the meat and veggies and continue to cook over medium heat for 10 minutes.
Once the flour has absorbed and cooked out for 10 minutes, add the wine and bring to a quick boil. Cook on simmer for 5 minutes to allow the alcohol to cook off. Add the stock and tie together the parsley stems and thyme with a piece of butchers twine, add it after you’ve tied it together.
Lastly, add tomato paste and mushrooms, cover and place in the oven at 325 degrees for approx 2-4 hours depending on the size of the meat. When finished, the meat should be fork tender and almost falling apart. Remove from the oven and re-season with some fresh cracked black pepper and salt to taste. I prefer to now let cool and rest in the pan for 1 hour out of the oven and then put into my sink with ice and water to cool quickly. I then place in the refrigerator for at least a day to let the flavors steep and intensify.
When you’re ready to serve: Place back in an oven at 300 degrees for 1 hour, or until hot, and serve with some simple mashed potatoes or even roasted potatoes.
Note: The veggies with be soft and mushy when the meat is done so if you like your veggies with a bit firmer, I recommend simply sautéing them with some whole butter on low heat until just cooked and then add to the stew and remove the other veggies.
Bon Appétit!