Short Rib Bourguignonne
Vegan alert: The Surgeon General has claimed viewing this post can result in cravings of Vitamin D, zinc, iron, and calcium. View at your own discretion.
Did you ever wonder what to do with that leftover half bottle of wine? No? Me, neither. Are you kidding? Leftover wine? Pshhhh….but time to be frugal, ladies and gentlemen. Save just a cup or two (preferably organic* red) to throw in this recipe for beef short ribs, one of my favorite comfort foods.
2 cups flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
2-3 lbs. of beef short ribs, cut into thirds
3 tablespoons unsalted butter/margarine
1/4 cup chopped low sodium bacon (or pancetta)
2 cups of the Holy Trinity (chopped celery+carrot+onion)
4 cups beef stock
Preheat oven to 350 degrees.
Combine flour & spices in a bowl or plate. Coat short ribs.
Melt butter in oven-proof pan or pot until golden brown.
Add ribs. Sear the meat on all sides just until golden brown. Remove ribs from pan and set aside.
Once this all comes to a simmer, cover and cook in oven for 2 to 3 hours until meat is tender. (If you don’t have oven-proof pans, just transfer to baking dish)
Serving idea: Serve with fresh green beans sauteed in a little olive oil w/toasted sliced almonds and chive ‘n sour cream mashed potatoes.
*For those of you who get headaches from red wine, buy organic as it doesn’t contain histamines, which gives you the headache. That, or you’re just really hung over.