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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Short Ribs of Beef Burgundy Recipe

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This recipe for Short Ribs of Beef Burgundy is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. short ribs of beef
2 tbsp. bacon fat
1 1/2 tsp. salt
1/4 c. chopped onion
Dash Worcestershire sauce
Pinch marjoram
Pinch thyme
1 c. dry red wine
1/2 c. beef bouillon
4 medium sized potatoes
4 carrots
4 small turnips
4 small onions
Salt and Pepper
Directions:
Directions:
Roll beef in flour, and brown slowly on all sides, in bacon fat, in a heavy kettle. Add 1 1/2 tsp. of salt, 1/4 c. onion, dash of Worcestershire sauce, pinch each of marjoram and thyme, & 1 c. Burgundy or Claret.
Cover & simmer slowly for 2 hours, or until tender. Add bouillon.Then add whole potatoes, carrots small turnips & small onions.
Sprinkle with salt and pepper, cover & cook for another hour, or until vegetables are tender.
Serve piping hot.
Personal Notes:
Personal Notes:
T adapted this recipe from the classic, post WW II cookbook, "A Jug of Wine" by Morrison Wood, published in 1949, now sadly out of print.
Polly still has her copy and has made this dish many times to rave reviews!

 

 

 

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