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Ingredients

  • 8 slices fatty bacon - chopped
  • Epicurean Bacon Extra Virgin Olive Oil
  • 3 large fresh Italian parsley sprigs
  • 3 large fresh thyme sprigs
  • 2 large fresh bay leaves - bruised
  • 1 cup, all purpose flour
  • 2 teaspoons, salt
  • 1/2 teaspoon, freshly ground pepper
  • 1/4 teaspoon, ground nutmeg (optional)
  • 6 pounds, beef ribs (bone-in)
  • 2 cups, onions - chopped
  • 1 cup, carrots - diced
  • 6 medium, carrots - 2-inch chunks
  • 1 clove, garlic - peeled and minced
  • 3 cloves, garlic - peeled
  • 1 3/4 cups, beef broth
  • 1 1/2 cups, red Burgundy wine (Beaujolais)
  • 1 pound, Crimini mushrooms - 1/4-inch thick
  • 12 small, shallots - blanched one minute, peeled

Method

  1. Preheat oven to 325 degrees
  2. Tie parsley, thyme, and bay leaves together for bouquet garni.
  3. Whisk remaining flour, salt, pepper, (optional nutmeg) in medium bowl. Add ribs a few pieces at a time, to seasoned flour and toss to coat.
  4. Heat Epicurean Tuscan Extra Virgin Olive Oil
  5.   in pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 6 minutes per batch. Transfer ribs to bowl after each batch.
  6. Reduce heat to medium-low. Add chopped onions and diced carrots. Saute until onions soften, 5 to 6 minutes. Add minced garlic and continue saute for 30 seconds.
  7. Return ribs and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to a boil and cover, transfer to oven and allow to cook until meat is tender, about 3 hours.
  8. When meat is tender add mushrooms, shallots carrot chunks, and whole garlic cloves. Return to oven and continue cooking for 1 hour.
  9. Tilt pot and spoon off any fat that rises to the surface.
  10. Season to taste with salt and pepper.
Serves: 6







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm