It’s time for another fantastic recipe inspired by the 2013 Epcot Food and Wine Festival!
As most of you know, beef short ribs are enjoying a bit of a moment on menus across the country these days. And there are no shortage of preparations for this hearty cut of beef at Disney.
This year, the popular dish returned to the France Marketplace booth’s menu after a bit of a hiatus, and is given a decidedly French twist!
This is a great recipe to try as the air turns crisp and the days grow shorter. And this version is given good body by shredding the meat and adding pearl onions and mushrooms.
Braised Beef Short Ribs with Mashed Potatoes
Braised Short Ribs
1 cup dry red wine (such as Cabernet)
2 cups beef broth
3 sprig rosemary
3 sprigs thyme
8 cloves garlic, smashed and peeled
4 1/2 pounds bone-in or 3 pounds boneless beef short ribs
1 1/4 teaspoon coarse salt, divided
1/4 teaspoon ground black pepper
1 cup frozen pearl onions
1 cup sliced button mushrooms
1 tablespoon olive oil
3 pounds russet potatoes, peeled and diced
2 1/2 teaspoons coarse salt, divided
1 cup half-and-half
6 tablespoons butter
For Braised Short Ribs:
1. Combine wine, beef broth, rosemary, thyme, and garlic in a large bowl or a gallon-size ziploc bag. Place short ribs in marinade and cover with plastic wrap or seal bag. Refrigerate for 8 hours, or overnight. Preheat oven to 350 degrees F. Place ribs in the bottom of an oven-safe Dutch oven or a deep oven-safe dish. Add salt and pepper to marinade and stir to combine. Pour marinade over ribs. Add water, if needed, until ribs are mostly covered with liquid.
2. Cover pan. Roast 2 hours. Remove pan from oven and add pearl onions. Return pan, uncovered, to oven, and roast for 30 minutes more, until meat is very tender and falls easily from the bone and sauce is slightly reduced.
3. Combine mushrooms and oil in a large saute pan over high heat. Cook mushrooms, stirring constantly, 5 minutes or until golden brown. Stir mushrooms into short rib mixture.
4. If using bone-in ribs, remove meat from bones; discard bones. Shred meat into pieces. Stir shredded meat into sauce.
5. To serve, place a mound of mashed potatoes in the center of each of 6 shallow bowls. Spoon beef, onions, and mushrooms in the center of mashed potatoes, and drizzle with sauce.
For Mashed Potatoes:
1. Cover diced potatoes with cold water in a medium saucepan. Bring to a boil over high heat. Add 1 teaspoon salt, stirring to combine. Lower heat to medium; simmer potatoes for 15 minutes, or until easily pierced with a fork. Drain potatoes, and return them to the saucepan.
2. Meanwhile, combine half-and-half and butter in a small saucepan over low heat. Cook until hot, stirring occasionally.
3. Add half of half-and-half mixture to potatoes. Mash until smooth, adding more half-and-half mixture until desired consistency is reached. Add remaining teaspoon salt, or to taste. Serve immediately.
Want More Details About the 2013 Epcot Food and Wine Festival?
We work hard to keep you in the know about everything Food and Wine Festival related! Be sure to join our Disney Food Blog Newsletter for the latest information and details. And keep an eye on our 2013 Epcot Food and Wine Festival Page for updates.
News! The DFB Guide to the 2013 Epcot Food & Wine Festival e-Book is now available!
This 190+-page e-Book has everything you need to know — including full-color photos and expert tips — for making your visit to the 2013 Epcot Food and Wine Festival the best Disney trip, yet! We’ve compiled all of our best advice so that you save money, save time, and have a blast.
Use code CHEFS at check-out for a $3 discount!
Will you be making Boeuf Bourguignon in celebration of this year’s Food and Wine Festival? Leave a comment below and tell us about it!
(Recipe Courtesy Disney.)