Beef Bourguignon - Sear the Short Rib with Maillard Reaction and Braise in Red Wine for Two Hours Until the Meat Melts

Steps

1. 1

   Trim the short rib, season with salt and pepper, and sear both sides thoroughly on high heat in an oiled pan to develop a proper Maillard crust.

2. 2

   Cut the lardons into thick strips and fry in the same pan until crispy, then add lightly crushed garlic and sauté until golden.

3. 3

   Add tomato sauce and stir-fry for 1 minute, then pour in 750ml of red wine and simmer over medium heat for 30 minutes.

4. 4

   Add brown stock and bay leaves, skim the foam, and continue simmering for another 30 minutes.

5. 5

   Add pearl onions and button mushrooms and cook for another 30 minutes.

6. 6

   Add starch slurry (1 Tbsp), thyme sprigs, and butter, and stir to adjust the consistency.

7. 7

   For the mashed potatoes, mash the boiled potatoes, mix in heavy cream and butter, pass through a fine sieve, add milk gradually to adjust consistency, and season with salt (for the smoothest result, pass through the sieve 3 times).

8. 8

   Spread the mashed potatoes on a plate, place the beef bourguignon on top, then finish with finely chopped Italian parsley.