Go Back
Burgundy Beef Short Rib

Burgundy Beef Short Rib

Feeds 6-8 People
Print Recipe Share on Facebook
Course Main Dish

Ingredients
  

  • 5 pounds beef short rib
  • 1 ounce olive oil blend (can be vegetable or canola oil. Most have a 10% olive oil ratio)
  • 1/2 pound yellow onions, diced
  • 1/4 pound carrots, diced
  • 1/4 pound celery, diced
  • 2 quarts beef stock (low salt stock can also be used)
  • 1 bunch thyme
  • 1 bunch rosemary
  • 1 bunch oregano
  • 8 cloves peeled garlic lightly crushed
  • 2 Tablespoons ground black pepper
  • 4 Tablespoons kosher salt
  • 2 cups Burgundy wine

Instructions
 

  • Preheat oven to 350 degrees.
  • Trim off excess fat from short rib. (Some fat is good.)
  • Cut into 9-ounce portions and season with garlic, salt and pepper .
  • In a Rondo pan (a flat-bottom pot you can both sear and cook in -- think of a roasting pan with 4- to 6-inch sides). Add oil and pan sear on all edges. Place in another roasting pan.
  • Once all meat is seared and out of pan, add vegetables and cook for 5 minutes.
  • Add wine and deglaze pan (Deglaze pan means to put wine in hot pan and cook. It's used to extract flavor from the bottom of pan.) and reduce (Cook until liquid is reduced via evaporation).
  • Add rest of ingredients (bunches of herbs and beef stock), cover with foil and cook at 350 degrees for 3 hours.