Name: Braised Beef Short Ribs
Cook time: 1 hr
Total time: 6 hr
Yield: Makes 4 servings
Ingredients: 4 (8-ounce) pieces bone-in beef short ribs; 1 tablespoon vegetable oil; 3/4 teaspoon fine sea salt; 1/2 teaspoon black pepper; 4 medium carrots, finely chopped; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice; 1 1/2 cups dry red wine; 4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water); 2 sprigs fresh thyme; 1 Turkish or 1/2 California bay leaf; 1 tablespoon Banyuls vinegar or red-wine vinegar; 1 tablespoon balsamic vinegar; 20 pearl onions (5 ounces); 1 1/2 tablespoons unsalted butter; 1 tablespoon Banyuls vinegar or red-wine vinegar; 2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces); 4 medium carrots, cut diagonally into 1 1/2-inch pieces; 3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces; 8 medium fresh white mushrooms, trimmed and quartered lengthwise

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.

Recipe notes

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