Ingredients:
5 lb beef shortrib, boneless
½ bottle of pinot noir (Burgundy)
1ea onion, diced
2ea carrot, diced
3ea celery ribs, diced
2 Quarts Beef or Veal stock
¼ cup AP Flour
1 piece rosemary, fresh
1 piece thyme, fresh
½ bunch chives, chopped finely
1cup sliced bacon, chopped into strips, and sautéed until browned
2cups button mushrooms, sliced in half and sautéed
1cup pearl onions, cooked through, you can substitute cipollini onions if necessary
Preparation:
1. Clean the excess fat from the beef shortribs and cut into 1 ½ inch cubes
2. Season lightly with salt and pepper, coat lightly in flour
3. Heat a large sauté pan on medium-high heat, add in vegetable oil to coat pan
4. Sear the beef a few at a time, until brown on at least 2 sides, remove and place into a deep roasting pan
5. Once the beef has been seared, discard the oil, and add in the onion, celery, carrot and garlic
6. Cook the vegetables for 5 minutes, until soft
7. Add in the wine and bring to a boil, cook for 4 minutes
8. Add in the beef stock, thyme and rosemary, bring to a simmer
9. Pour mixture over beef, ( ** if you can, put the pan in the refrigerator overnight to allow the beef to marinate, the next day, carry on with the recipe)
10. Cover with foil wrap and place in the oven at 300 degrees for 2 ½ hours
11. Remove from oven carefully
12. Place beef into a serving bowl, garnish with the sautéed bacon, mushrooms and onions
13. Spoon cooking liquid over the beef, add in a pinch of salt, and pepper
14. Garnish with chopped chives, serve
Recipe by Chef David Borselle
Chef/Co-owner ávert Brasserie
Visit me on Facebook: Chefdavidborselle
