A short rib bourguignon soup with horseradish-chive bread to sop up all that delicious juice is just the ticket for these last few days in Texas.
It has been drab, cold, damp and dreary to say the least! Not spring-like at all.
I don’t know about you, but when the days are like this, I don’t want that light meal that I usually crave in the spring.
I want something bold and comforting. Something with lots of tender beef, a flavorful broth, veggies, etc.
“A la bourguignonne” is a French preparation method associated with the cuisine of the Burgundy region; the dishes are characterized by braising meats with red wine and usually garnishing them with mushrooms, small onions and bacon.
This soup has all of the above! YUM!
Short Rib Bourguignon Soup
- 5 bone-in short ribs (2 inches thick, 2-2 1/2 pounds total)
- coarse salt and freshly ground pepper
- 4 teaspoons cornstarch
- 4 tablespoons extra virgin olive oil
- 8 ounces white button mushrooms, quartered
- 3 carrots, 2 finely chopped and 1 cut into 3/4 inch cubes
- 3 shallots, minced
- 2 celery stalks, chopped
- 2 strips bacon, thinly sliced crosswise
- 1 tablespoon tomato paste
- 2 thyme sprigs
- 1 dried bay leaf
- 1 cup dry red wine, such as Burgundy
- 8 cups homemade or store-bought beef stock
- 2 cups water
- shredded mozzarella (garnish)
1. Season ribs with salt and pepper. Lightly coat all sides with cornstarch.
Heat oil in a large heavy pot (preferably enameled cast iron) over medium high heat.
Lightly brown ribs on all sides using tongs to turn, about 6 minutes. Transfer to a plate.
2. Add mushrooms to pot. Cook until browned, about 4 minutes.
Transfer to a bowl; add cubed carrot, caramelize and transfer to the bowl with the mushrooms.
3. Add shallots, celery, bacon and chopped carrots to pot.
Cook until caramelized, about 6 minutes. Stir in tomato paste.
4. Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine.
Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute.
Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
5. Remove ribs. Separate meat from bones; discard. Cut meat into bite-size pieces, place in a bowl.
6. At this point, turn the heat off and let the soup cool down. Put the pot of soup in the refrigerator and let any grease rise to the top, about 3 hours or overnight. (If leaving the soup in refrigerator overnight, cover the mushroom/carrot and meat and refrigerate those also.)
7. After 3 hours or the next day, gently, scrape the grease off the top and discard. Put the pot on the stovetop and bring the soup to a simmer and add reserved mushrooms, carrots and rib meat. Cook until cubed carrots are tender. Season with salt.
Ladle into bowls and garnish with a little shredded mozzarella, if desired.
EASY ADDITION: Toss 12 ounces cooked egg noodles with 2 tablespoons unsalted butter and 2 tablespoons chopped fresh flat leaf parsley. Add to soup – delicious!
Preheat oven to broil.
- 1 stick room temperature unsalted butter
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- coarse salt
- 1 French baguette loaf
Mash room temperature unsalted butter with prepared horseradish and chopped fresh chives until smooth. Season with coarse salt.
Slice baguette diagonally into “1″ slices.
Generously spread butter mixture evenly onto each piece, place the baguettes on a sheet pan and broil until browned.
Serve with soup. Enjoy!
Okay, I have had my comfort food fix with this bourguignon soup! Now I’m ready to get back to spring! Ha!
Short Rib Bourguignon Soup with Toasted Horseradish-Chive Baguettes
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