Chef Rob Hurrie’s deeply-flavorful short-rib bourguignon is an upmarket spin on his favorite childhood dish. “My affinity for rich foods started early,” Hurrie laughs, describing his Mom’s “2-cans-of-condensed-soup with ground beef, bacon & sour cream” stroganoff. Hurrie’s update at his Black Pig restaurant in Sheboygan, WI, is a short rib slow-braise with so many good things: red wine & sherry, rosemary & thyme, mushrooms & bacon, crème fraiche and truffle oil.
When you’re ready to make this, you could go all-out and order Golden Bear Farm bacon through the Goodside Grocery Co-op in Sheboygan (call or e-mail them at the number on the site to let them know what you’re after.) Or just use good quality applewood-smoked bacon.
Makes 4 to 6 servings
Braised Beef Short Ribs (Note: Make 1 day in advance of serving finished dish) Ingredients
- 3 lbs. beef short ribs
- 3 Tbsp vegetable oil
- 1 yellow onion, peeled and chopped
- 1 medium carrot, peeled and chopped
- 2 celery ribs, chopped
- 2 pieces of smoked bacon
- 6 cloves garlic
- 4 ounces tomato paste
- 2 cups red wine
- 3 qts. high-quality veal or beef stock
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
Shortrib Beef Stroganoff Ingredients
- 1 and 1/2 lbs braised beef short-rib meat, cut in bite-sized pieces (from recipe above)
- 1/2 lb high-quality thick-cut bacon or pancetta (small dice)
- 1 medium yellow onion, small dice
- 6 large cloves of garlic, roughly chopped
- 1 lb. mushrooms (assorted wild, shiitake or crimini) cut in fourths
- 1 cup dry sherry
- 1 Tbsp fresh thyme leaves
- 2 tsp fresh rosemary, snipped
- 3 Tbsp stone-ground mustard
- 1 qt of the braising liquid left from the short rib braise recipe above
- 6 to 8 oz creme fraiche
- 2 tsp white truffle oil
- Salt and freshly ground black pepper, to taste
- One package pappardelle egg noodles, prepared according to package instructions
- 2 tsp butter to butter noodles
- 1/4 cup snipped parsley, divided over each serving as garnish
- Make Braised Short Ribs: In a large heavy skillet over high heat, brown short ribs on all sides in vegetable oil. Remove ribs from pan and place in a Dutch oven or roasting pan. Turn off heat. Leave the oil in the skillet.
- Over medium-low heat, saute the bacon in the fat until lightly crispy. Scoop bacon out into the short rib pan. Return skillet, with some oil still in it, to the stovetop.
- Increase heat to medium-high and add onion, carrot and celery, sauteeing until lightly caramelized.
- Add garlic to the other vegetables and saute one more minute.
- Add tomato paste to the softened vegetables and stir frequently for 2 to 3 minutes.
- Add red wine; heat, stirring occasionally, until the liquid has reduced by half.
- Add herbs.
- Add stock and heat to boiling. Remove skillet from heat.
- Pour vegetables and liquid over the short ribs and bacon in the Dutch oven or roasting pan. Meat must be completely submerged in liquid. Cover pan with lid, or aluminum foil. Roast in 250 degree oven 2 1/2 to 3 hours until beef is very tender but still holds a shape
- Remove from oven. Cool. Dump everything into a large colander, capturing all of the braising liquid. Set the liquid aside. Separate the meat from the vegetables. Discard the vegetables.
- Strain the braising liquid through a mesh strainer into a heavy skillet.
- Reduce liquid by half. While the braising liquid reduces, cut meat into bite-sized pieces. At this point, refrigerate the meat and reduced braising liquid until about an hour before you are ready to serve your meal. Overnight would be great.
- Make Short Rib Stroganoff: In a large, heavy skillet over medium-low heat, render bacon (or pancetta) until lightly crispy. Remove bacon and reserve; leave rendered fat in pan.
- Saute yellow onion in the bacon fat until lightly caramelized.
- Add mushroom and saute 3 to 4 minutes, stirring occasionally.
- Add garlic and saute 1 minute.
- Deglaze pan with sherry; reduce by 1/2.
- Add reserved bite-sized short rib meat, mustard and herbs.
- Add the reserved reduced braising liquid. Over low heat, warm the mixture until simmering. Allow to reduce and thicken.
- Adjust seasoning with salt and pepper.
- Prepare noodles according to package instructions. Butter noodles and divide into individual serving dishes.
- Whisk creme fraiche with white truffle oil.
- To serve, ladle meat/mushroom sauce over buttered pappardelle noodles, garnishwith dollop of creme fraiche and sprinkle with snipped parsley.