Short Ribs Bourguignon

For the prep:

1. Combine the garlic salt, onion powder, baking soda and pepper in a small bowl. Stir to combine. Set aside.
2. There are two options for cutting the short ribs. If your short ribs are wide, you can cut them in half, lengthwise first then in pieces about 3 inches long. Or just cut them in 3-inch lengths. Place the pieces on a cutting board or large pieces of parchment paper (for easy cleanup).
3. Season the beef with the garlic salt mixture on both sides. Use all of it. Allow the beef to sit with the seasoning while you cook the bacon.
4. Cut the bacon in half, length-wise then cut into ¼-inch pieces.

For the short ribs:

1. Heat a large Dutch oven (at least 4-5 quarts) over medium heat. Add the diced bacon and cook, stirring occasionally, until golden and crisp. Use a slotted spoon to remove the bacon to a large bowl.
2. Preheat the oven to 300˚F.
3. Brown the short ribs for 2-3 minutes until the underside is golden brown. (Don’t crowd them. You’ll need to work in batches.) If it’s taking longer than 2-3 minutes to get a nice sear, increase the heat a bit.
4. Flip the short ribs with a tongs to the opposite side and sear again for 2-3 minutes. Transfer the short ribs to the bowl with the bacon. Repeat with the remaining short ribs. (You will need to sear the short ribs in 2-3 batches, depending on the size of your pan.)
5. When all of the short ribs have been nicely browned and transferred to the bowl,
6. Reduce the heat a bit and add the diced onions. Cook for 4-5 minutes until softened, then add the garlic and tomato paste. Continue cooking, stirring frequently until the mixture darkens a bit in color.
7. Add the wine and bring the mixture to a rapid boil. Boil for 4-5 minutes or until the liquid is reduced by about one-half. If it's taking longer, increase the heat.
8. Remove the pot from the burner and add the beef, bacon, bay leaves, chopped rosemary and any juices that have accumulated in the bowl to the pot.
9. Use a spoon or a tongs to nestle the meat into the liquid. Cover the pot and place it in the preheated oven for 2 hours.
10. Remove the pot from the oven, uncover and add the carrots and pearl onions. Return to the oven for one to one and a half hours or until the short ribs are very tender.
11. Use a slotted spoon to transfer the meat, carrots and pearl onions to a bowl. Cover and refrigerate.
12. Transfer the sauce to a separate container and refrigerate overnight. If you want a silky smooth sauce, you can strain it before refrigerating. Either way is great!

One hour before serving:

1. The fat will have accumulated to the top of the sauce and will be firm. Use a large spoon to scoop off and discard most of the fat. I like to leave a little for flavor.
2. Combine the short rib mixture and the sauce in a large pot or Dutch oven. Don’t stir it much at this point as you don’t want to break up the ribs or the carrots.
3. Bring to a simmer over medium heat. Reduce to a very gentle simmer and cover. Cook until nicely warmed through, 30-40 minutes.
4. 20.

To finish:

1. Combine the soft butter and flour in a small bowl. Stir until smooth.
2. Add the butter mixture (aka beurre manié in French - doesn’t that make you feel fancy!) in small dollops, stirring constantly. Simmer for another 2-3 minutes then cover and turn off the heat. Serve within 15-20 minutes.
3. For the optional mushrooms:
4. While the Bourguignon is warm prepare the Caramelized Mushrooms according to the directions in the recipe. Top the Bourguignon with a scatter of Caramelized Mushrooms.

For serving:

1. We like to serve this Short Rib Bourguignon over mashed potatoes or polenta accompanied by warm crusty bread and a simple green salad. Delish!
2. Garnish with a sprig of rosemary and a few small fresh bay leaves if desired.