beef bourguignonne

Beef Bourguignonne

4 Ib. beef short ribs

Kosher salt & pepper

1 Tbsp. olive oil

½ Ib. bacon, cut into ¼” dice

1 jar beef bourguignonne braising base ( I got a jar at Williams Sonoma)

2 cups pearl onions, fresh or thawed frozen

½ Ib. baby carrots, peeled

2 Ib. small red potatoes

2 Tbsp. unsalted butter at room temp.

2 Tbsp. fresh parsley

Season short ribs with s&p.

In slow cooker over med/high heat, warm oil.

Cook bacon until crisp (5-8 min.), drain on paper towel.

Pour off all but 1 Tbs. fat from insert. Working in batches, add short ribs; brown on all sides (8-10 min./batch)

Return all ribs to slow cooker, add braising base & bacon.

Cover & cook on high for 6 hours; add onions & carrots during last 2 hours of cooking.

Cook potatoes on stovetop. Put in bowl & add butter, parsley & salt.