Wednesday, January 14, 2009

Braised Short Ribs Côtes du Rhône

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.

Braised Short Ribs Côtes du Rhône


1 bottle Côtes du Rhône or other full-bodied red wine
2 large carrots, peeled and coarsely chopped
1 very large yellow onion, peeled and coarsely chopped
6 cloves garlic, peeled and crushed
4 parsley sprigs
4 thyme sprigs
1 bay leaf
8 slices thick cut smoked bacon, diced
12 beef short ribs, trimmed
Salt and pepper
1/3 cup flour
2 cups beef stock
1 pound small mushroom caps
1/2 cup frozen pearl onions, thawed
1 tablespoon grainy mustard
1 tablespoon cornstarch (optional)
2 tablespoons chopped parsley

1) Place wine in a large saucepan. Bring to a boil over medium-high heat. Remove from heat; add carrots, onions, garlic, parsley sprigs, thyme sprigs and bay leaf. Cool to room temperature. Place the short ribs in a shallow baking dish large enough to hold the ribs in a single layer. Pour the marinade over the ribs, cover and refrigerate for 24 hours.
2) Fry the bacon in a large saute pan until lightly browned. Drain on paper towels. Set pan containing bacon dripping aside.
3) Preheat oven to 300 degrees F. Remove ribs from marinade. Liberally season with salt and pepper and dredge all sides in flour. Heat skillet containing bacon drippings until almost smoking. Brown ribs, in two batches, until deep brown, about 5 minutes per side. Transfer to a large roasting pan. Pour marinade and beef stock into skillet and bring to a boil; add half the bacon. Pour over ribs. Cover pan with foil and bake for 3 hours. Transfer ribs to a baking sheet; top with mushrooms and onions. Return pan to oven but leave door ajar.
4) Strain braising liquid into a large saucepan. Boil juices until reduced by half. If too thin, dissolve cornstarch in a small amount of stock or water and add to sauce, stirring until thickened. Stir in mustard. Adjust salt and pepper to taste. Pour sauce over ribs and continue baking for 20 minutes longer. Warm bacon. Lift ribs and vegetables from sauce and place on a platter lines with hot noodles. Top with reserved bacon and chopped parsley. Pass extra sauce at table. Yield: 6 servings.

This recipe is being sent to Regional Recipes - France a blogging event sponsored by dp at Blazing Hot Wok. This month's host is Susan at Open Mouth Insert Fork.

You might also enjoy these recipes:
Beef Bourguignon - Simply Recipes
Viennese Goulash Stew - Memorie di Angelina
New School Beef Stew #1 - The Food Hound
Beef Carbonnade - Amanda's Cookin
Five Hour Oven Stew - Sweet Basil Kitchen
Guinness Irish Pub Stew - Skinny Kitchen


Mila said...

Mary, this looks amazing! Comfort food at its best with a touch of old French culinary magic! Love it!

Mary Bergfeld said...

Thanks, Mila. This one is really delicious!

Anonymous said...

this looks awfully savory and delish Mary...

Anonymous said...

Oh Wow! Mouthwatering!!! You know, I have just about bookmarked all your recipes and I don't know which dish to start. :)

Cathy said...

Another wonderful dish, Mary. Beef simmering in red wine is a combination I can't resist.

Beautiful photo by the way.

Peter M said...

Of course this looks freakin delish, had short ribs about a month ago.

I hear you on the corn starch...sometimes the sauce doesn't thicken like it should - it comes to the rescue.

Anonymous said...

I know we are related, you are starting to think like me. My husband has been after me for at least 2 months wanting short ribs. He has found recipes that just have not rang my bell. Well, he has the grocery list ready, thanks to you, so will marinate tonight and then tomorrow---stayed tuned...

Maria said...

This is some fancy comfort food!!

Pam said...

Oh Mary. This has me drooling. I love the photo and the ingredients are some of my favorites. YUM.

Veronica said...

It's so cold outside right now...this looks the perfect warm your soul recipe.

Dee said...

This looks wonderful. I love braised short ribs, but most people seem to prefer regular stew meat. But the flavor you get from the rib bones, meat and tissue can not be beat! And the bottle of wine also helps :-)

Allie said...

I could eat a big bowl of this right now!

MyKitchenInHalfCups said...

Côtes du Rhône - that's all you have to say! Now I'm longing for France. Short of that I'll be wishing for these short ribs and Côtes du Rhône! Beautiful Mary.

Anonymous said...

OMG this is awesome, I mean yum, one of my favorite dishes of all times!

So warm and comforting!

Mary Bergfeld said...

I love this dish. I don't make it often so I forgive myself the extravagance. I know what to make for all of you when you come for dinner.

Unknown said...

our ribs are marinating right now overnight after we were lucky to see your recipe and finding some regular and boneless nice chuck ribs

will report back tomorrow night on the results - been wanting to try short ribs for a long time!!

Mary Bergfeld said...

Dale and Susan I'm thrilled you're going to try the short ribs. I don't think you'll be sorry, but I waiting with baited breath to hear your reports.

Anonymous said...

Mary..Susan and Dale here. (yes, he is the Trout) We loved our dinner tonight and wish you could have been here. My picture, I am not a photographer, turned out steamy, but we loved this so much. It was worth the effort, but as I said on my blog, who does your dishes? Must run..the kitchen is wanting to be cleaned. Thank you.

Mary Bergfeld said...

Susan and Dale, you've made my day. It's a bit like someone saying your baby is beautiful! For the record, Bob does the dinner dishes. I try to keep up with the pots and pans as I go along.

Anonymous said...

This is exactly what I'm craving in this weather.. The roast chicken thighs look amazing, too!

Viviane said...

I love comfort food, this looks wonderful.

Katie C. said...

Has anyone adapted this for the crockpot? I just got a new one and I want to try it out. This recipe has me drooling already!

Whats Cookin Italian Style Cuisine said...

what a great looking dish this is !

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