Active Time

　　1 hr

　　Total Time

　　6 hr

　　The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.

　　

Ingredients

Makes 4 servings

　　

For short ribs

4 (8-ounce) pieces bone-in beef short ribs

　　1 tablespoon vegetable oil

　　3/4 teaspoon fine sea salt

　　1/2 teaspoon black pepper

　　4 medium carrots, finely chopped

　　1 medium onion, finely chopped

　　2 garlic cloves, finely chopped

　　1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice

　　1 1/2 cups dry red wine

　　4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)

　　2 sprigs fresh thyme

　　1 Turkish or 1/2 California bay leaf

　　1 tablespoon Banyuls vinegar or red-wine vinegar

　　1 tablespoon balsamic vinegar

　　

For vegetables

20 pearl onions (5 ounces)

　　1 1/2 tablespoons unsalted butter

　　1 tablespoon Banyuls vinegar or red-wine vinegar

　　2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces)

　　4 medium carrots, cut diagonally into 1 1/2-inch pieces

　　3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces

　　8 medium fresh white mushrooms, trimmed and quartered lengthwise

　　

Braise short ribs:

Step 1

Put oven rack in lower third of oven and preheat oven to 250°F.

　　

Step 2

Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.

　　

Step 3

Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.

　　

Step 4

Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.

　　

Cook vegetables while beef braises:

Step 5

Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.

　　

Step 6

Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.

　　

Step 7

While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.

　　

Assemble dish:

Step 8

Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.