A generous and marbled cut of beef, slowly simmered in a Dutch oven in a rich red wine sauce, garnished with melting aromatics, golden lardons and sauteed mushrooms.
Ingredients
- 1.6 kg beef short ribs
- 75 cl dry Cotes-du-Rhone red wine
- 500 ml liquid brown veal stock
- 2 pieces medium French yellow onion
- 3 pieces fresh sand-grown carrot
- 4 cloves white garlic clove
- 150 g pure pork beechwood-smoked lardons
- 250 g fresh white button mushrooms
- 2 tbsp no-salt-added double concentrated tomato paste
- 2 tbsp T55 all-purpose wheat flour
- 2 tbsp refined canola oil for cooking
- 30 g 82% butterfat pasteurized unsalted butter
- 1 piece fresh tied bouquet garni (thyme, bay leaf, parsley)
- to taste fine Guerande salt
- 1 tsp whole Madagascar black peppercorns
Method
- Preheat your oven to 150 °C on the conventional setting to ensure a gentle and steady simmering environment.
- Carefully pat the beef short ribs dry with paper towels to ensure perfect browning, then season them on all sides with fine salt and cracked black pepper.
- Heat the canola oil in a large cast-iron Dutch oven over high heat. Add the pieces of meat in a single layer and sear them on all sides for about ten minutes, until a dark brown crust forms evenly. Transfer the meat to a dish.
- Reduce the heat under the Dutch oven to medium and remove the excess oil while keeping the caramelized fond at the bottom. Add the sliced onions and thickly sliced carrots, then sweat them for six to eight minutes until the onions become translucent and lightly golden.
- Add the crushed garlic cloves and tomato paste. Stir briskly for two minutes to slightly cook the paste and cook off its raw acidity.
- Sprinkle the wheat flour over the aromatics, then stir constantly for one minute to properly toast the starch without burning it.
- Pour in the dry red wine, vigorously scraping the bottom of the Dutch oven with a wooden spatula to dissolve all the fond. Bring to a rolling boil and let reduce by half uncovered, until a syrupy and fragrant consistency is reached.
- Pour in the liquid brown veal stock, add the bouquet garni, then return the pieces of meat and their resting juices to the Dutch oven. The liquid should reach three-quarters of the way up the meat.
- Bring to a gentle simmer, cover the Dutch oven tightly and bake for three to three and a half hours, until the meat is meltingly tender and falls away from the bone with the simple pressure of a fork.
- During the last half hour of cooking, brown the smoked lardons in a hot skillet until they are crispy. Remove the lardons, add half the butter to the skillet and saute the quartered white button mushrooms over high heat until they take on a beautiful golden color.
- Remove the Dutch oven from the oven. Carefully transfer the beef pieces to a warm dish and cover them with aluminum foil. Remove the bouquet garni, strain the cooking liquid through a fine-mesh strainer by gently pressing on the vegetables, then transfer it to a saucepan.
- Reduce the strained sauce over low heat, skimming off the impurities and excess fat that float to the surface, until it becomes glossy and coats the back of a spoon. Off the heat, whisk in the remaining very cold butter vigorously to mount the sauce.
- Return the pieces of meat, the golden mushrooms and the crispy lardons to the hot sauce for two minutes to glaze them, then serve immediately in warm shallow bowls, ladling the sauce generously over the top.
Nutrition
Per serving
- Energy
- 755 kcal
- Protein
- 61.85 g
- Carbohydrate
- 18.6 g
- Fat
- 33.68 g
- Fibre
- 3 g
- Calcium
- 73.57 mg
- Iron
- 2.4 mg
- Magnesium
- 62.62 mg
