Beef short ribs, Bourguignon style?

[fttm canada]

Dallying with ideas for supper tomorrow , was thinking about using whole steaks then wondered if short ribs would work . Cooking long and slow , anything glaringly obvious that I've overlooked ? Serve with warm French sticks , red wine and a fire .Just the two of us

[Stuart70]

I like braising steak and cook so long and slow that it is almost a pate that can be smeared onto baguette. Along with a big chateau neuf du pape and I am a happy lad. Onion, carrot, garlic, red wine, steak in the pot.

[Bill]

I'd expect that to be amazing! Don't know if I'd braised it for the whole time as it might struggle to stay together and end up a soup with big bones in it. Maybe cook the meat first, skim off excess fat and braised for the last hour or two?

I feel an experiment coming on!!! I was wondering what to have tomorrow and have short ribs in the freezer...

[andyA700]

Short ribs definitely work for a Bourgignon, I have done them several times. I always marinate the ribs for two days in the fridge in a CdR (good tannins and fruit). then on the day saute onions and button mushrooms in a deep casserole pan. Seal off the ribs after dipping in seasoned flour, put to one side when caramelised. Add chopped carrots and shallots to the onions, pour over the red wine marinade and turn up the heat to burn off the alcohol, then add the ribs. I would then put this in a prewarmed slow cooker for around 4 hours at least. About half an hour before it is ready, I would fry off some smoked bacon lardons with some crushed garlic, then add that to the slow cooker before serving.

[JKRolling]

My favourite cut for bourguignon is Beef cheek. I have used short rib before and as mentioned you need to be mindful of the fat. I also love big chunks of shin and usually put an oxtail in with it to shred and add the meat back to the casserole at the end.

[illmonkey]

I got 4 ribs to do this again, I plan on adding some carrots to the pan then so some spuds with it: https://www.gordonramsay.com/gr/recipes/slow-cooke...

It's just for me but the left overs will do some amazing dishes, last time I done fajitas with it, omg!

[UTH]

illmonkey said:

I got 4 ribs to do this again, I plan on adding some carrots to the pan then so some spuds with it: https://www.gordonramsay.com/gr/recipes/slow-cooke...

It's just for me but the left overs will do some amazing dishes, last time I done fajitas with it, omg!

Hmmmmm, wonder if Mrs UTH would be keen for me to do this tomorrow

[Mobile Chicane]

Short ribs in a BB? Definitely.

Cut bones release the marrow for extra flavour.

[thebraketester]

We try and get skirt when making BB. fabulous

You could use ox cheeks too. Anything that needs a fairly long cook

[fttm canada]

Thanks for the encouragement gentlemen , bundled Mrs FTTM off to the spa with her mate for the afternoon ,leaves me in peace to faff in the kitchen . Crisp sunny snowy day here so perfect comfort food for later , serving with a crusty garlic cheese loaf and lightly griddled asparagus .

[Mobile Chicane]

fttm canada said:

Thanks for the encouragement gentlemen , bundled Mrs FTTM off to the spa with her mate for the afternoon ,leaves me in peace to faff in the kitchen . Crisp sunny snowy day here so perfect comfort food for later , serving with a crusty garlic cheese loaf and lightly griddled asparagus .

Hear that growling noise?

No, it's not a bear.

My tummy, all the way over in Surrey, England.

[illmonkey]

UTH said:

Hmmmmm, wonder if Mrs UTH would be keen for me to do this tomorrow

Well, did ya?

[anonymous-user]

Stuart70 said:

I like braising steak and cook so long and slow that it is almost a pate that can be smeared onto baguette. Along with a big chateau neuf du pape and I am a happy lad. Onion, carrot, garlic, red wine, steak in the pot.

That's a great plan. Rich, easy to eat and easy to cook. Goes well with the planned night.

[Mobile Chicane]

illmonkey said:

UTH said:

Hmmmmm, wonder if Mrs UTH would be keen for me to do this tomorrow

Well, did ya?

I would move that middle RHS carrot marginally to the left to stack upon the others, but apart from that, Michelin Star plating.

[sherman]

illmonkey said:

Well, did ya?

It looks tasty but it does look a bit like everything was served so nicely and then the peas were plated with a blunderbuss

[Bill]

Blunderbuss!!

[thebraketester]

illmonkey said:

Well, did ya?

Yes it certainly looks like he did..... drop it, that is.

[ferret50]

sherman said:

illmonkey said:

Well, did ya?

It looks tasty but it does look a bit like everything was served so nicely and then the peas were plated with a blunderbuss

Peas!



The sides look good as well.

[UTH]

illmonkey said:

UTH said:

Hmmmmm, wonder if Mrs UTH would be keen for me to do this tomorrow

Well, did ya?

It turned into a McDonald's and Kebabs day......Saturday boozing got out of hand.