Plat de Cote de Boeuf au Cabarnet avec pates ~ Beef short ribs braised in cabernet with pearl onions, mushrooms, and pasta

With the chill in the air and the fall weather we experienced last week I naturally start thinking about warm meals of slow cooked goodness. Beef short ribs lend themselves beautifully to braising. Braising is a term used for cooking with both moist and dry heat, searing the meat first to give a nice caramelization then cooking slowly with liquid to allow the breakdown of the connective tissue. I have braised other meats before, but this was my first attempt at short ribs. I rubbed the ribs with chopped fresh thyme, rosemary, salt, and pepper and let the ribs sit in the fridge overnight. The next day I seared the ribs on all sides in a heavy french oven. Remove the ribs to a plate and drain off some of the fat then add the Cabernet and brought to a boil. I added the ribs back to the french oven along with pearl onions and sliced cremini mushrooms and transferred to the oven. It cooked for two hours. I brought back to the stove top and added a two tablespoons of buerre manier to thicken which it did very nicely and quickly. I served over thick pasta. It was quite delicious. I feel short ribs are a bit fatty and would rather use a leaner cut of beef for this dish. Any beef suitable for braising would work such as a stew beef or roast.

5lbs beef short ribs

1 T chopped fresh thyme

1 T chopped fresh rosemary

salt and pepper

1/4 vegetable oil for searing beef

1 1/2 bottles of Cabernet Sauvignon

2 cups pearl onions

2 cups sliced cremini mushrooms

2 T flour

2 T softened butter

Mix the butter and flour and form into two balls and place in fridge for beurre manier

Beurre manier is used for thicking sauces. It is preferred over corn starch because corn starch often will break or seperate when reheated.

Comments

Mindy said…

Stacy, what is the benefit of using Beurre Manier over a roux?

October 13, 2009 at 5:42 PM

The Accidental Epicurean said…

Well the beurre manier is not cooked and could be made ahead and stored in the fridge and is added at the end to thicken the sauce. The roux could be white, blond, or brown which would be drippings and not butter. It is cooked and is usually used at the start of the cooking process, as in cheese sauce for alfredo or mac and cheese. If you were to use a roux to thicken the sauce for the short ribs it is possible the sauce would get paste like before you were ready to have it thicken so adding the beurrre manier gives you better control.

October 13, 2009 at 9:00 PM

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