Beef Bourguignon

1. Preheat oven to 300⁰ F.
2. Place a pan over a burner on medium-high heat.
3. Add olive oil and sear the short ribs on all sides. Remove the ribs, turn the heat to low, and add garlic and onions to the pan. Cook, stirring occasionally until onions are translucent.
4. Add wine to the pan. Bring to a boil and reduce slightly (by 25%).
5. Add seared short ribs back to the pan along with the chicken stock and bring to a boil.
6. Transfer short ribs and liquid to a baking dish and cover with foil. Place in the oven for 4 to 5 hours, until short ribs are tender.
7. Remove the baking dish from the oven and discard the foil. Allow to cool on the counter for about 30 minutes, then move to the fridge to cool overnight. The next day, peel off any fat that may have accumulated on the surface. Remove beef from the liquid and portion into 4 equal servings. Place the braising liquid into a pot, bring it to a boil, then reduce it to a simmer. Cook until the liquid has reduced and thickened. Add portioned short ribs to reduced braising liquid and cover until short ribs are heated through.
8. Plate short ribs with roasted vegetables, then ladle on reduced braising liquid.

Instructions for roasted vegetables:

1. Preheat oven to 400⁰ F. Toss baby carrots, pearl onions, baby turnips, button mushrooms, fingerling potatoes, and garlic cloves with olive oil, salt, and pepper and place in a glass baking dish.
2. Cover with foil and bake in the oven for 20-30 minutes until the vegetables are tender.
3. Remove the foil and bake for another 5-10 minutes to brown the vegetables.

*Customize by substituting your favorite fall vegetables. Parsnips, Brussels sprouts, cauliflower, green beans, peas, radish, rutabaga, or any winter squash would pair well in this dish.