Farmer’s Pick Buffet at Isle of Capri Casino Hotel Boonville, Missouri features the best local fresh foods and supports our local farmers and businesses. Missouri Legacy Beef is dedicated to producing beef that is healthy, sustainable, and full of flavor. This recipe for braised beef short ribs was created to feature the healthy, sustainable, and full taste of grass-fed beef raised on free-range farms.
2 ounce vegetable oil
4 each beef short ribs, deboned (Legacy Beef)
1/2 teaspoon salt
1/2 dash ground black pepper
6 ounces pearl onion, whole
2 ounce garlic, slivered
4 tablespoons flour
4 ounces of Fleur Du Vin Red Wine (Les Bourgeois)
48 ounces beef stock, well flavored (can purchase from store or made with soup bones)
2 each bay leaf
2 sprigs fresh thyme
2 teaspoons whole black peppercorns, crushed
8 each parsley stems
4 each whole cloves
4 ounces tomato puree
- Season the beef with salt and pepper and dredge it in the flour.
- Heat a heavy bottom skillet until very hot and add the oil. Add short ribs to the pot, browning well on all sides. Do not over crowd the skillet. If necessary, cook the beef in several batches, then remove.
- Add the onions and garlic and sauté until the onions are slightly browned.
- Add the 4 tablespoons of flour and cook to make a roux. Brown the roux lightly. (Remove pot from stove before adding red wine)
- Add the Fleur Du Vin Red Wine and beef stock slowly, stirring to prevent lumps. Then add the short ribs back into skillet.
- Tie the bay leaf, thyme, peppercorns, parsley stems and cloves in cheese cloth. Add the bundle of herbs and spices and the tomato puree. Bring to a simmer and cover. Place in a 325° degree oven and cook until the beef is tender (approximately 1 1/2 to 2 hours). Skim excess grease from the surface of the braise as needed. Remove the cheese cloth prior to serving.
- Vegetables such as potatoes, turnips, carrots, and celery can be added 30 minutes before short ribs are finished.