A French classic gets a Texas twist by being made with long bone beef ribs!
Start with one order of Texas style beef ribs and cut in between inch rib so you have three meaty bones. You can also use the English cut ribs if you prefer.
One Texas rib per 2 people or two English cuts for one person.
- 1 order Texas or English cut ribs
- 4 thick slices of bacon, cut into lardons
- 1 large onion, large dice
- 2 carrots, large dice
- 3 stalks celery, large dice
- 4 cups crimini mushrooms, quartered
- One whole head of garlic, halved
- 1 bay leaf
- 1 small bunch of thyme
- 3 cups red wine
- ¼ cup brandy
- 8 cups chicken stock
- Salt and pepper
- Season the ribs with salt and pepper while you gently render the lardons in a large, heavy-bottomed pot.
- Once the lardons are crisp and you have a good amount of fat, remove them and sear the ribs on all sides.
- Remove the ribs and add the vegetables and aromatics until nice and roasted.
- Deglaze with the brandy, reduce, then add the wine and reduce again until almost dry.
- Add the ribs and stock into the pot and bring to a simmer. Cover the pot and braise in the oven at 250 for about 3. ½ hours, or until the ribs are super tender.
- Once they are ready, skim any excess fat off the top. Remove the ribs and strain the vegetables of the sauce. Reduce your sauce by about 25% and check for seasoning.
- Serve the ribs drizzled in the sauce with the lardons and some chopped parsley on top.