Smoked Short-Rib Bourguignon
TOTAL TIME: 5 hours (includes smoking) SERVES: 4
For the short ribs:
2 tablespoons coarse sea salt
2 tablespoons freshly ground black pepper
1 (6-8-pound) rack bone-in beef short ribs 4-6 short ribs)
For the onion jus:
2 tablespoons butter, plus more as needed
2 tablespoons olive oil
2 large onions, sliced
⅔ cup Pinot Noir
⅔ cup Madeira
¼ cup Cognac
1 small bunch fresh thyme
3 bay leaves
5 black peppercorns
5 cloves garlic, crushed
4 cups beef or chicken stock
For the mashed potatoes:
6 medium russet potatoes, peeled and halved
Fine sea salt
7 tablespoons butter
1 cup heavy cream
For the mushrooms and bacon:
¼ cup olive oil, plus more as needed
12 ounces smoked bacon, cut into batons
6 cloves garlic, roughly chopped
3 sprigs fresh thyme
12 ounces cremini mushrooms, sliced lengthwise ¼-inch thick
Fine sea salt
For the gremolata:
⅓ cup chopped parsley
Zest of one lemon
1 clove garlic, minced
1. Prepare the short ribs: Preheat smoker to 285 degrees. In a blender, combine coarse sea salt
and black pepper. Pulse until texture resembles rough sand. Sprinkle evenly all over short ribs.
2. Place ribs in smoker and cook until temperature on a thermometer inserted at thickest part
of meat reads 200 degrees or when beef can be pierced with a skewer with no resistance, about
4 hours. (Larger short ribs may require an additional 45 minutes.) Near the end of smoking,
preheat oven to 180 degrees. When ribs are done smoking, cover with foil, transfer to oven and
keep warm until needed.
3. Meanwhile make the onion jus: In a large skillet over medium heat, melt butter. Stir in olive
oil. Add onions and reduce heat to low. Cover and cook 10 minutes. Uncover and cook, stirring
occasionally and adding butter if pan looks dry, until onions deeply caramelize, 30 minutes.
4. Add remaining ingredients to skillet and bring to a boil over high heat. Reduce heat to
medium to maintain a lively simmer. Cook until liquid is reduced by half, about 20 minutes.
Pour through a fine-mesh strainer, and discard solids. Transfer jus to a saucepan and set aside.
5. Make the potatoes: In a large pot, combine potatoes and enough water to cover by several
inches. Bring to a boil and heavily season with salt. Reduce heat to medium to maintain a lively
simmer. Cook until potatoes can be easily pierced with a knife, 15-20 minutes. Drain and return
potatoes to pot.
6. In a small saucepan over low heat, combine butter and cream and cook, stirring to combine,
until butter has melted, about 5 minutes. Pass potatoes through a ricer or sieve into a large
bowl. Stir in butter-cream mixture. Season with salt and white pepper. Keep warm.
7. Set a large skillet over low heat, and add olive oil and bacon. Cook until bacon has rendered its
fat and crisped slightly, about 7 minutes. Stir in garlic and thyme. Transfer bacon mixture to a
paper towel-lined plate and set aside.
8. Raise heat to medium-high. Add mushrooms to skillet and cook, stirring, until beginning to
brown, about 5 minutes. Season lightly with salt. Return bacon mixture to pan and cook until
mushrooms have browned, about 3 minutes. Turn off heat, and leave ingredients in skillet to
9. Make the gremolata: In a small bowl, combine ingredients.
10. To serve, bringing jus to a simmer. Slice rack of short ribs into separate ribs. Divide mashed
potatoes, ribs and mushrooms among four shallow, warmed bowls. Ladle hot jus over ribs and
top with a generous sprinkle of gremolata. Pass remaining jus in a gravy boat.
—Adapted from Neil Rankin of Smokehouse, London