Beef Short Rib Bourguignon With Garlicky Panko Gremolata
Ingredients
1/2 pound boneless beef short ribs, cut into 1-inch cubes
1 pinch each kosher salt and freshly ground black pepper, plus more to taste
2 tablespoons olive oil, divided
1 large shallot, thinly sliced
4 garlic cloves, crushed
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 teaspoon herbes de Provence
1 dried or fresh bay leaf
1 cup red wine (I used a Côtes de Bordeaux)
1 cup water
2 teaspoons Worcestershire sauce
4 ounces cremini mushrooms, thinly sliced
2 small carrots, thickly cut on the bias (about 4 ounces)
Mashed potatoes, pasta, or rice, for serving
2 tablespoons panko bread crumbs
1/2 garlic clove, grated
1/2 lemon, zested
1/4 cup chopped fresh parsley
1 teaspoon olive oil
1 pinch each kosher salt and freshly ground black pepper, plus more to taste
Ingredients
  1. Preheat the oven to 325°F. Generously season the short ribs with salt and pepper and heat a small (1 1/2 to 3–quart) oven-safe saucepan over medium-high heat. Add 1 tablespoon olive oil and sear the short ribs, 2 to 3 minutes per side, until browned on all over. Remove meat to a plate, leaving rendered fat in the pan.
  2. Add the shallot, garlic, tomato paste, red pepper flakes, herbes de Provence, and bay leaf; season with salt and pepper; and sauté for 1 minute. Add the wine and reduce a little, about 3 to 5 minutes. Add the water and Worcestershire sauce, bring to a simmer, and nestle the meat back into the pot. Cover with lid and bake for 1 1/2 hours, or until ribs are fully cooked and tender.
  3. Meanwhile, make the gremolata: In a large dry skillet over medium-high heat, fry the bread crumbs until toasted just slightly browned. Add to a bowl, followed by the garlic, lemon zest, parsley, olive oil, salt, and pepper. Stir until well combined. Set aside for later.
  4. In the same pan, add the remaining tablespoon olive oil and cook the mushrooms and carrots without touching them too much, so they fry and almost caramelize at their edges, about 1 to 2 minutes. Add to the pot with the beef, stir, cover, and return to the oven for 30 more minutes. Check for final seasoning: salt and pepper.
  5. Serve the finished stew with the prepared mashed potatoes, pasta, or rice, and sprinkle over the gremolata for crunch.
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