Emeril Lagasse's Short-Rib Beef Bourbon Stew With White-Che

Course : Beef
Serves: 4
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4 pounds beef short-ribs -- cut into individual ribs
1 teaspoon salt and freshly ground black pepper
1 cup bleached all-purpose flour
1/2 cup olive oil
1/2 cup bourbon
3 tablespoons garlic chopped
3 pieces bay leaves
2 tablespoons chopped fresh thyme leaves
4 cups beef stock
1 pint pearl onions
1 cup baby carrots or 1 cup sliced carrots
1 cup baby turnips or 1 cup sliced turnips
1 1/2 pounds new or small red potatoes
1/4 cup finely chopped parsley
2 tablespoons chopped horse-radish

Preparation / Directions:

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. 3. 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. 4.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.


Nutritional Information:

1173 Calories (kcal); 109g Total Fat; (85% calories from fat); 8g Protein; 33g Carbohydrate; 0mg Cholesterol; 9298mg Sodium

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