Smoked Short-Rib Bourguignon
★★★★★
Ingredients
- For the short ribs
- 2 tbsp coarse sea salt (29.6 ml)
- 2 tbsp freshly ground black pepper (29.6 ml)
- 1 (6–8 lb) rack bone-in beef short ribs (4–6 short ribs)
- Grapeseed oil
- For the onion jus
- 2 tbsp butter, plus more as needed (29.6 ml)
- 2 tbsp olive oil (29.6 ml)
- 2 large onions, sliced
- 2/3 cup Pinot Noir (158 ml)
- 2/3 cup Madeira (158 ml)
- 1/4 cup Cognac (59.1 ml)
- 1 small bunch fresh thyme
- 3 bay leaves
- 5 black peppercorns
- 5 cloves garlic, crushed
- 4 cups beef or chicken stock (946 ml)
- For the mashed potatoes
- 6 medium russet potatoes, peeled and halved
- Fine sea salt
- 7 tbsp butter (104 ml)
- 1 cup heavy cream (237 ml)
- White pepper
- For the mushrooms and bacon
- 1/4 cup olive oil, plus more as needed (59.1 ml)
- 12 oz smoked bacon, cut into batons (340 g)
- 6 cloves garlic, roughly chopped
- 3 sprigs fresh thyme
- 12 oz cremini mushrooms, sliced lengthwise 1/4-inch thick (340 g)
- Fine sea salt
- For the gremolata
- 1/3 cup chopped parsley (78.9 ml)
- Zest of one lemon
- 1 clove garlic, minced
Instructions
- Prepare the short ribs: Preheat smoker to 285°F. Blend coarse sea salt and black pepper until texture resembles rough sand; sprinkle over short ribs.
- Smoke ribs until internal temperature reaches 200°F or meat can be pierced with a skewer with no resistance, about 4 hours (larger ribs may need ~45 minutes more).
- Near end of smoking, preheat oven to 180°F. When ribs are done, cover with foil and keep warm in oven.
- Make onion jus: Melt butter in skillet, stir in olive oil, add onions, cover and cook 10 minutes. Uncover and cook, stirring and adding butter if needed, until onions caramelize (~30 minutes).
- Add remaining jus ingredients, bring to boil, then simmer until reduced by half (~20 minutes). Strain and set jus aside.
- Make potatoes: Boil potatoes in salted water until tender (15–20 minutes). Drain and return to pot.
- Warm butter and cream in a saucepan until butter melts. Rice potatoes into a bowl, stir in butter-cream mixture, season with salt and white pepper. Keep warm.
- Cook mushrooms and bacon: In skillet with olive oil, cook bacon until fat renders and slightly crisps (~7 minutes). Add garlic and thyme, then transfer bacon mixture to a plate.
- Increase heat; cook mushrooms until browned (~5 minutes). Season lightly, return bacon mixture, cook ~3 minutes, then keep warm.
- Make gremolata: Combine parsley, lemon zest, and minced garlic.
- To serve: Simmer jus. Slice ribs, divide potatoes, ribs, and mushrooms among bowls, ladle jus over ribs, and top with gremolata.
Wine Pairing: Medium Red (Pinot Noir) — Bourguignon pairs naturally with Pinot Noir.