Tuesday, October 7, 2014

Braised Beef Short Ribs - Away A While Recipe Favorites

From the kitchen of One Perfect Bite...This is one of my favorite recipes. It's kissing cousin is, of course, beef bourguignonne, but this luxury version produces aromas that will drive you wild. Meaty short ribs replace stew meat. The ribs, along with some vegetables and herbs, soak for a day in a full bodied, deep crimson Côtes-du-Rhône, guaranteeing they'll be happily soused when they hit the saute pan. The ribs are browned in bacon drippings, then slowly braised at a temperature low enough to melt connective tissue while still allowing the beef to retain it's shape and glorious texture. The other usual suspects associated with bourguignonne - mushrooms and pearl onions - are assembled and tossed in the mix just before serving. Did I mention bacon? It's there, too. The braising liquid is reduced by half, then used to nap the ribs, mushrooms and onions which are served atop a bed of noodles. Extra sauce is passed at the table. This is like no stew you have ever had. I hope you'll try it. You can find the recipe, here.

Follow Me on Pinterest                    

                                                    Older Posts

                   One Year Ago Today:                                              Two Years Ago Today:
         Pecan and Fresh Apple Quick Bread                                       Grape Harvest Cake

               Three Years Ago Today:                                                 Four Years Ago Today: 
                  Blueberry Coffee Cake                                                Georgia-StyleBrunswick Stew


David said...

Mary, Love short ribs! Best flavor of any beef cuts... Take Care, Big Daddy Dave

We Are Not Martha said...

I loveee short ribs and have never made my own. Need to change that!!


Related Posts with Thumbnails