Ingredients Jump to Instructions ↓

  1. 4 pounds beef short-ribs -- cut into individual -- ribs salt and freshly ground black pepper

  2. 1 cup bleached all-purpose flour

  3. 1/2 cup olive oil

  4. 1/2 cub bourbon

  5. 3 tablespoons chopped garlic

  6. 3 bay leaves

  7. 2 tablespoons chopped fresh thyme leaves

  8. 4 cups beef stock

  9. 1 pint pearl onions

  10. 1 cup baby carrots or 1 cup sliced carrots

  11. 1 cup baby turnips or 1 cup sliced turnips

  12. 1 1/2 pounds new or small red potatoes

  13. 1/4 cup finely chopped parsley

  14. 2 tablespoons chopped horse-radish

Instructions Jump to Ingredients ↑

  1. Preparation : 1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.

  2. In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a time and brown them. Repeat.

  3. After 3 or 4 minutes --take the beef ribs out and set aside. Add 1/2 cup bourbon to deglaze pan. Add beef stock --add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock Cook for 2 hours.

  4. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with grits.

  5. TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or 2 tbsp corn-starch) + 2 tbsp water and mix into broth of stew.


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