Boeuf Bordelaise Recipe
braised short rib, roasted garlic - potato puree, rainbow beets, pearl onions
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Ingredients
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Meat
Vegetables
Seasonings
Method
Preparing the Short Ribs
- 1
Searing the Meat
Preheat the oven to 350°F (175°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4-5 minutes per side. Remove short ribs and set aside.
- 2
- 3
Braising the Ribs
Add the beef broth and fresh thyme to the wine. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender.
Preparing the Puree and Vegetables
- 4
- 5
Making Potato Puree
Peel and chop the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to pot. Squeeze the roasted garlic cloves into the pot and mash together until smooth. Add salt, pepper, and a splash of olive oil to taste.
- 6
Final Assembly
- 7
Plating
Serve the braised short ribs over a bed of potato puree, topped with sliced rainbow beets and caramelized pearl onions. Drizzle with any remaining braising liquid if desired.
