Short Rib Chronicles: A Beef Bourguignon Affair Amidst Rainy Serenades
As the weekend rolled in with a caravan of clouds, it brought along a drizzle that played the gentle tune of autumn on my rooftop. A chilly breeze whispered through the trees, nudging my culinary senses awake from their summer slumber. The time was ripe for a hearty beef stew, but my culinary heart yearned for something more grandiose. It wasn’t just any weekend; it was the weekend where beef stew got a French makeover. Yes, it was a Beef Bourguignon kind of weekend, but the star of the show was the hearty short ribs.
Now, about short ribs. They aren’t just your run-of-the-mill cut. Oh no, they are the kind of meat that walks down the culinary runway with an air of aristocratic nonchalance. As I seared them to a perfect crust, they seemed to whisper tales of rustic French meadows.
Armed with a bottle of fine red wine, fresh veggies, and a heart full of gastronomic gusto, I embarked on the Beef Bourguignon journey. Each stir, each simmer was a step closer to culinary nirvana. As the ribs bathed in a bubbling cauldron of wine-infused elixir, the aroma danced through my kitchen like a soft French melody.
The hours ticked away, but good things come to those who wait. And what better companion to wait with than a glass of that red wine, as the rain played a sweet lullaby against my window pane?
As the Bourguignon simmered to perfection, the stage was set for its grand entrance. And what better red carpet than a bed of creamy garlic mashed potatoes? With the finesse of a seasoned sculptor, I crafted a well in a mound of mashed potatoes, ready to cradle the Bourguignon in its velvety embrace.
The moment of truth arrived with a drumroll of raindrops against my window. As I ladled the rich, velvety Bourguignon onto the garlic-mashed potatoes, the room lit up with rustic warmth. The short ribs were a revelation – tender, and flavorful, mingling with the hearty gravy and the creamy, garlicky goodness of the mashed potatoes. It was a match made in culinary heaven.
As I nestled into my dining chair, a spoonful of that hearty goodness transported me straight to a quaint little bistro in the heart of Burgundy. The rain, the Bourguignon, the mashed potatoes, and the cozy warmth enveloped my soul; it was a scene right out of a rustic French countryside postcard.
So, dear reader, the next time the skies open up and the rain serenade your weekend, let a hearty Beef Bourguignon with short ribs atop a bed of garlic mashed potatoes warm your heart. It’s not just a meal; it’s an embrace from the heart of France, right in the cozy comfort of your home. And remember, when the weather gets drizzly, make your weekend frizzly with a pot of Beef Bourguignon!
Beef Bourguignon with Short Ribs
Equipment
- Cutting board and knife
- Dutch Oven or Heavy-Bottomed Pot
- Large Skillet or Frying Pan For sautéing the mushrooms and pearl onions separately
- Pot FOr Boiling potatoes
Ingredients
Beef Bourguignon with Short Ribs
- 2 lbs beef short ribs bone-in
- Salt & black pepper to taste
- 4 tbsp olive oil divided
- 4 slices of thick-cut bacon chopped
- 2 carrots peeled and sliced
- 2 onions chopped
- 4 cloves garlic minced
- 1/4 cup brandy
- 2 cups red wine Burgundy or Pinot Noir
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 2 bay leaves
- 10-12 small pearl onions peeled
- 8 oz mushrooms sliced
- 2 tbsp unsalted butter
- Fresh parsley chopped for garnish
Creamy Garlic Mashed Potatoes
- pounds of Yukon Gold potatoes peeled and cut into 1-inch chunks
- Salt
- 4 tablespoons 1/2 stick unsalted butter
- 1/2 cup whole milk or cream
- Freshly ground black pepper
- 2 cloves of garlic minced; fresh herbs like parsley or chives, finely chopped
Instructions
Beef Bourguignon with Short Ribs
Season the Short Ribs:
- Season the short ribs generously with salt and pepper.
Sear the Short Ribs:
- In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the short ribs and sear until browned on all sides. Remove the short ribs and set aside.
Cook the Bacon and Vegetables:
- In the same pot, add the chopped bacon and cook until crisp.
- Add the carrots, onions, and garlic, and sauté for about 5 minutes until the vegetables are softened.
Deglaze the Pot:
- Stir in the brandy, scraping any browned bits from the bottom of the pot.
Prepare the Stew:
- After deglazing the pot, add the seared short ribs back to the pot along with the wine, beef broth, tomato paste, thyme, and bay leaves.
Oven Cooking:
- Preheat your oven to 300°F (150°C).
- Cover the Dutch oven with a tight-fitting lid or aluminum foil.
- Transfer the pot to the oven and bake for about 2.5 to 3 hours, or until the ribs are tender.
Prepare the Pearl Onions and Mushrooms:
- While the stew is in the oven, follow step 6 from the previous recipe to sauté the pearl onions and mushrooms.
Combine and Cook Further:
- About 30 minutes before the end of the cooking time, remove the pot from the oven, stir in the sautéed mushrooms and onions, cover, and return to the oven to finish cooking.
Serve:
- Discard the bay leaves.
- Garnish with fresh parsley and serve hot, ideally with some crusty bread or over mashed potatoes.
Preparation:
- Peel the potatoes and cut them into 1-inch chunks. Rinse them under cold water to remove any excess starch, then drain.
Boiling:
- Place the potatoes in a large pot and fill with enough cold water to cover the potatoes by about 1 inch. Add a good pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
Draining:
- Once the potatoes are cooked, drain them well in a colander to remove all the excess water.
Mashing:
- Return the drained potatoes to the pot, add the butter, and begin mashing with a potato masher or ricer until there are no lumps remaining.
- Warm the milk or cream in a small saucepan or in the microwave until it’s hot but not boiling, then gradually add it to the potatoes, continuing to mash until they are smooth and creamy.
Seasoning:
- Season the mashed potatoes with salt and freshly ground black pepper to taste. If using, stir in the minced garlic and/or fresh herbs.
Serving:
- Transfer the mashed potatoes to a serving bowl and serve hot alongside Beef Bourguignon.
Optional:
- For an extra touch of richness, you could also fold in a bit of sour cream or cream cheese.
Notes
Recipe Notes: Beef Bourguignon with Short Ribs
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Meat Choice:
- Short ribs are a great choice for this recipe due to their marbling, which provides flavor and tenderness. However, they can be substituted with beef chuck if desired.
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Wine Selection:
- A good-quality red wine, like Burgundy or Pinot Noir, is recommended. The wine contributes significantly to the flavor of the dish, so choose one that you would enjoy drinking.
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Cooking Time:
- The slow-cooking process is key to achieving tender meat and a richly flavored stew. Don’t rush this process; it’s worth the wait!
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Vegetable Prep:
- Sautéing the mushrooms and pearl onions separately ensures they retain a good texture and color. It’s an extra step but adds to the overall flavor and presentation of the dish.
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Herbs:
- Fresh herbs like thyme and bay leaves are recommended for a more authentic flavor, but dried herbs can be used in a pinch.
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Searing the Meat:
- Make sure to get a good sear on the short ribs; this step is crucial for developing flavor.
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Serving Suggestions:
- Serving atop creamy garlic mashed potatoes is a classic choice, but this dish also pairs well with crusty bread or egg noodles.
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Leftovers:
- Beef Bourguignon tends to taste even better the next day after the flavors have had more time to meld together. Store leftovers in an airtight container in the fridge for up to 3-4 days.
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Reheating:
- Reheat gently on the stovetop over medium-low heat, or in the microwave on a lower power setting to prevent the meat from drying out.
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Freezing:
- This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.
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Dairy-Free Option:
- If you’re avoiding dairy, you can sauté the mushrooms and pearl onions in olive oil instead of butter.
Recipe Notes: Creamy Garlic Mashed Potatoes
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Choice of Potatoes:
- Yukon Gold potatoes are often recommended for mashing due to their buttery flavor and creamy texture. However, Russet potatoes also work well due to their starchy content which contributes to a fluffy result.
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Cooking Potatoes:
- Starting the potatoes in cold water and bringing them to a boil ensures they cook evenly.
- Overcooking can lead to waterlogged potatoes, so it’s essential to keep an eye on them and test for doneness with a fork.
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Draining Well:
- Ensuring the potatoes are well-drained is crucial as excess water will dilute the flavor and ruin the texture of your mash.
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Warming the Milk/Cream:
- Warm milk or cream is easier to incorporate and helps keep the mashed potatoes hot. Cold milk/cream can also cause the potatoes to become gummy.
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Mashing Technique:
- A potato masher or ricer works well for getting a smooth texture. Avoid using a blender or food processor as they can overwork the potatoes, making them gluey.
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Seasoning:
- Don’t skimp on the seasoning. Potatoes need a good amount of salt. Also, freshly ground black pepper can add a nice flavor.
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Adding Extras:
- Incorporating extras like minced garlic or fresh herbs can add a flavor boost. If you enjoy a creamier texture, consider folding in some sour cream or cream cheese.
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Serving:
- Serve the mashed potatoes hot as they can become starchy and dense as they cool. If needed, they can be reheated gently on the stovetop or in the oven, with a little extra milk or cream to restore the creamy texture.
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Make-Ahead Tip:
- If you’re planning a big meal, you can make mashed potatoes ahead of time and reheat them in the oven or on the stovetop with a bit of additional milk or cream to restore moisture and creaminess.