I need to go to the south side of the city for what?
A couple summers ago the girls and I were feeling very adventurous in the kitchen. As a result of watching Julie & Julia the evening before, we were going to make Julia Child’s Boeuf Bourguignon.
We woke up early on that Saturday morning, and set out to make one of the most complicated dishes we had ever attempted.
We shopped for our ingredients at the grocery store where both of the girls worked their summer jobs during high school. (And for the record, I still can’t pass by a deli, hear the whir of a meat slicer, or look at a rotisserie chicken without getting a lump in my throat…)
So our experience of shopping that day was pretty successful. We had an easy enough time finding most everything we needed except for one final component.
Lardons.
We checked in the meat cooler. No lardons.
Checked with the butcher. No lardons.
Spent extra time quizzing the butcher about his knowledge of lardons, mainly because Chels thought he was cute, but also to be educated on what lardons are exactly, and where we could find them.
He explained that lardon is a French term meaning thick cut bacon and he was pretty sure there was a small butcher shop on the south side of our city that sold them.
I had a decision to make.
Was it worth the expedition to a neighborhood we had never been to before for half a cup of pork?
And then it hit me.
Was I willing to take a long drive for a short stick of bacon?
And with that…thick sliced Oscar Mayer became our “lardon” of choice. And it was delicious.
I love when a recipe calls for searing meat that’s been dredged in a nice little spicy-flour mixture. You know this will produce salty, savory, crunchy little bits at the bottom of your pot that are so perfect, that create such rich flavor…you could just cry.
I love those crunchy bits.
You know what I’m talking about.
When prepping the short ribs, be sure to absorb any moisture on the surface of the meat before dredging. This keeps it from steaming in the pot therefore allowing it to sear up nicely.
Once the meat is browned, remove the pieces from the pot and add everything else, beginning with the pancetta and ending with the beef and stock.
This meal is a perfect weekend dinner.
It allows you time to read the Sunday paper while it’s cooking and has comfort-food written all over it!
I made it this past Sunday and guess who joined us for dinner??
Nick!
It was a good day, indeed.
This melty, beefy, rustic Short Rib Bourguignon is absolutely one of my favorites!
I love short ribs. And I love mashed potatoes and gravy.
This recipe, slightly adapted from Danny Boome, hits all the right notes – and if I could describe to you the aroma in the house while it’s cooking – I would – but I won’t do it justice.
So you’re just going to have to trust me on this one!
Buon Appetito!
Short Rib Bourguignon
- Category: Dinner
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1 tsp. black pepper
- 3 to 4 pounds beef short ribs, cut into 2” chunks
- 4 Tbsp. unsalted butter
- 1/2 cup diced pancetta
- 2 large yellow onions, sliced
- 4 shallots, quartered
- 1 lb. mushrooms
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cups red wine
- 4 cups beef stock
Instructions
- Preheat oven to 375 degrees F.
- Combine flour, paprika, cayenne pepper and black pepper in a bowl.
- Add the short ribs, coating them lightly in the flour mixture.
- In a large dutch oven, melt butter until golden.
- Add the ribs, shaking off any excess flour.
- Sear the meat until browned on all sides.
- Remove beef from the pot to prepare sauce.
- In the same pot, saute the pancetta for 2 to 3 minutes, then add the onions, shallots, mushrooms, celery and carrots and saute until golden.
- Deglaze pan with one cup of the red wine.
- Let reduce over high heat for 1 minute then add the rest of the wine.
- Put the beef back in the dutch oven, cover with the beef stock, and bring to a simmer.
- Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours.
- Taste and season with salt and pepper.
- Serve with red skin mashed potatoes.
Ciao!
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[…] Savory and delicious Short Rib Bourguignon!For full “Short Rib Bourguignon” recipe click here […]
sheryl says
Looks and sounds so good, must try.
Annie says
Thank you, Sheryl! Enjoy!
Claire says
Could one do this with beef stew meat?
Annie says
Hi Claire,
Yes, but keep in mind that you want to use a cut of beef that will break down and create a meltingly tender piece of meat. Beef chuck is your best choice.
Thank you for your question.
Annie
Karen Edwards says
That looks so good! Now I’m in the mood for short ribs…one of my favorites. I remember the day you girls were making it.
Annie says
Haha! That is great that you remember that…quite a production! Do you remember making Dom short ribs last year for his 50th? They were awesome! 🙂
Karen Edwards says
Yes, I do remember. That dinner was great fun! Ribs are so versatile…they can be fancy or rustic. My slovac grandmother used to make a short rib soup. Real simple; short ribs, large can of tomatoe juice, chunked up carrots, onion, celery and cabbage, a little water to cover everything. Simmer for 1 1/2 hours or until ribs are tender and serve with elbow macaroni.
Did I really just do that? I used your blog for my recipe,ha ha!
Annie says
Mmmmm, that sounds so good! The writing is on the wall, Karen! Time for a blog!!! Go for it Sister – you have too many awesome recipes that the world would be lucky to have!! 🙂
Connie says
Where is that button to order this food???? Yum!
Annie says
It’s in my kitchen.. you need to come and place your order! Thanks pally!
Dad says
Annie,
Mmmmmm….
Julia would be proud!
Xoxo
Dad
Annie says
Thank you, Pops!! XO