Short-Rib Beef Bourguignon

This secret to this dish is time and the LG ProBake oven.

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Servings: 6

INGREDIENTS:

3-4 pounds beef short ribs, bones removed, cut into thirds

1⁄2 cup diced bacon

2 large white onions, sliced

4 shallots, quartered

1 pound mushrooms, halved

1 cup celery, chopped in 1⁄2 inch pieces

2 carrots, chopped in 1⁄4 inch rounds

4 garlic cloves, chopped

4 tablespoons unsalted butter

1⁄4 cup flour

2 tablespoons tomato paste

2 cups red wine bottle

4 cups beef stock (plus more if necessary to cover)

3 bay leaves tied with

15 thyme sprigs (or tied with kitchen twine)

Salt

Pepper

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PREPARATION:

1. Preheat the ProBake Convection Electric Single Oven Slide-In Range to 350oF regular

bake.

2. Generously season short ribs with salt and pepper.

3. Place a large Dutch oven on the stove top and heat on medium-high. Sear the meat until

browned. Remove and set aside.

4. In the same pot, saute the bacon until browned then add onions, shallots, mushrooms,

celery, carrots, and garlic, and saute until golden. Sprinkle with salt.

5. Add butter into the vegetables and once it is melted, add flour, stir and cook for 1 minute,

and then stir in tomato paste.

6. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for

1 minute. Add short ribs back in the pot. Add the rest of the wine and beef stock, and

bring to a simmer.

7. Add herb bundle of bay leaves and thyme.

8. Cover and cook in the oven for 2 to 3 hours until short ribs easily pull apart and are

tender.

9. Remove the herb bundle and season to taste with salt and pepper.

10. Serve over mashed potatoes or noodles and enjoy!