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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Short Ribs Bourguignon/BCYC Chef George Recipe

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This recipe for Short Ribs Bourguignon/BCYC Chef George is from Love my BFF's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 short ribs 8-9 oz. each
1 onion diced
1 carrot diced
2 celery sticks, diced
1 cup red wine
1 cup port wine
2 cups veal stock
1 lb. mushrooms, sliced thinly
3 bay leaves
10 slices bacon
1 T. thyme
salt, pepper and olive oil
Directions:
Directions:
Preheat oven to 325.
Heat a small amount of olive oil in heavy pan, season short ribs with salt and pepper and sear on both sides; remove from pan.
Add onion and celery and sauté for 4 minutes, Add red and port wine, return ribs to the pan and add veal stock (stock should cover the meat).
Bring mixture to a boil and then place in oven. Cook for 1 1/2 to 2 hours- ribs should be tender almost falling apart. Remove ribs from the liquid and strain the sauce, reducing in half and removing the fat.
Saute bacon and remove excess grease. Add any kind of potatoes, noodles or fresh salad and bread for dipping serve with a nice Pinot Noir.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours with cooking
Personal Notes:
Personal Notes:
For my wino friends Rosato (an Italian rosé).
Suggested Pairing for Deanie...... Vodka Soda.

 

 

 

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