Short Rib Bourguignon
Short ribs (because I found some in the freezer) with all the flavours of a bourguignom. Cooked long and slow for 3 hours or 1 hour in a pressure cooker in plenty of red wine. Finished with pancetta, mushrooms and parsley accompanied with creamy mash potato.
- Servings: 4
Source: The Secret Supper Society
Ingredients
- beef short ribs
- vegetable oil
- onions
- carrots
- sticks celery
- garlic
- tomato purée
- bay leaves
- sprigs thyme
- sprigs rosemary
- star anise
- bottle red wine
- beef stock
- pancetta
- mushrooms
- small pack parsley