This classic dish is inspired by Julia Child's Boeuf Bourguignon from Mastering the Art of French Cooking. It's a rustic dish with a deeply rich au jus made with a red wine and beef stock. Many aromatics also play a big role. I used Zinfandel because it's my favorite red wine. The carrots are from The Fresh Market - already washed and peeled. Also very pretty for presentation. Because a meal should be a feast for the eyes. Everything else you can pretty much get from anywhere.
I start the deep flavoring process by seasoning the short ribs with course kosher salt and pepper. But just like with everything else, I add a marinade. I just use soy sauce and garlic powder. It sits in the fridge overnight.
Diced onions and celery add so much flavor to this dish. I like to leave my carrots bite - sized, or sliced in half if they are petite sized to start. Many others also dice the carrots.
Many recipes start with bacon pieces. I used pancetta - it's just an Italian style bacon that I've gotten used to keeping on hand, and it's already diced!
A big part of the process is the fat removal. If you let this dish refrigerate overnight, you will be able to skim off the fat the next day!
- 6 bone in beef short ribs
- 1 Bottle red wine (I used Zinfandel)
- 4 bups beef stock
- 2 carrots or 1 package small baby carrots
- 1 Bag of Pearl Onions
- 4 stalks of celery diced
- 1 onion diced
- 2 Bay Leaves
- 4 oz. bacon or pancetta
- Season the short ribs with salt and pepper the day before you plan to serve them. Add to a sealable bag with soy sauce and let sit.
- Preheat the oven to 350 degrees. Let the short ribs sit at room temperature for about an hour before cooking.
- Heat a Dutch Oven to medium high heat. Brown the short ribs on all sides. This will take some time, but you want your short ribs to be nicely browned. Remove the ribs.
- To the same Dutch Oven, add the bacon or pancetta. Render the fat, and spoon the rest onto a paper towel for later.
- Add the diced celery, onion, and carrots. Let them brown, then set aside.
- Add the red wine. Reduce to about half. Add back in the short ribs, pancetta, and vegetables, excluding the carrots.
- Place the dutch oven into the oven for 2 hours. When done, let cool and refrigerate overnight.
- The next day, remove the Dutch oven from the refrigerator, and remove the thick white layer of fat.
- Place the Dutch Oven back onto the stovetop, add the carrots, and heat over medium heat. Prepare the boiler onions as instructed on the package. In a separate saucepan, bring water to a boil. Put onions in for 3 mintues, then add to a bowl of water with ice. Peel.
- When the Dutch Oven comes up to a gentle boil, add the onions. top with the lid and let simmer for about 30 minutes.