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.