Beef Short Rib Bourguignon

Slow simmered in red wine with Stemple Creek Bacon, winter vegetables, mushrooms and fragrant herbs, these meaty thick-cut English Short Ribs come together in a satisfying beef stew with a deep, rich flavor. It takes a little effort, but it's worth it! 

English Cut Beef Short Rib Bourguignon (serves 6 generously)

• 3 pounds Stemple Creek Ranch English Cut Beef Short Ribs
• sea salt & fresh ground pepper
• 6 slices Stemple Creek Ranch pork bacon, diced
• 1 large onion, rough chopped
• 12 garlic cloves, sliced
• 3 tablespoons tomato paste
• 1 bottle dry red wine
• 2 cups beef bone broth
• 2 bay leaves
• 2 teaspoons Herbs de Provence
• 1 pound carrots, peeled & cut into 2" pieces
• 3 Tablespoons all-purpose flour
• 5 Tablespoons butter, divided
• (1) 12 oz. bag frozen pearl onions, thawed
• 1 pound cremini mushrooms, quartered
• fresh parsley, chopped for garnish if desired

1. Preheat oven to 350F
2. In a large cast iron skillet, cook diced bacon until lightly browned. Remove from skillet and set aside, reserving bacon drippings.
3. Season short ribs with salt and pepper all over. Place in the skillet with bacon drippings, and sear all sides until light brown. Set aside with cooked bacon. 
4. Melt 1 tablespoon butter in a large dutch oven over medium heat. Add chopped onion and sliced garlic, and saute until they begin to soften and brown slightly.
5. Add tomato paste and stir to incorporate.
6. Slowly add the wine, stirring between additions, and bring to a boil. Cook for 2 to 3 minutes to reduce slightly.
7. Add bone broth, bay leaves, and herbs de provence. Bring to a boil.
8. Transfer bacon to the dutch oven and stir. Lay the seared short ribs in the wine mixture in a single layer. Place a piece of parchment paper over the top of the oven, and secure with the lid.
9. Place dutch oven on center rack of the preheated oven, and bake for 2 hours.
10. Remove from oven and add carrot pieces. Return to oven (still covered) for another 30 minutes.
11. Remove from oven and place on the stove top.
12. Make a slurry with the flour and (2) tablespoons melted butter. Add 3 tablespoons hot braising liquid (one at a time) from the pot and whisk until you have a thick paste.
13. Add the slurry to the short rib mixture, and mix into the braise. 
14. Add the thawed pearl onions. Bring to a gentle simmer on medium-low heat. Cook 4-5 minutes or until thickened. 
15. Heat the remaining butter in a saute pan, and add the raw quartered mushroom. Cook until lightly browned. Add to the braise and fold in. 
16. Taste and adjust seasoning if needed.