Name: Short Rib Beef Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: American
Ingredients: 3.5 pounds bone-in beef short ribs; Kosher salt and black pepper; 0.5 lb thick-cut bacon; 3 carrots; 2 shallots; 4 clove garlic; 1.5 teaspoons fresh thyme; 1.5 teaspoons fresh rosemary; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 3 cups dry red wine; 2 cups low-sodium beef broth; 2 bay leaves; 1 tbsp unsalted butter; 8 ounces cremini mushrooms

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Short Rib Beef Bourguignon

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350°F (180°C). Pat the short ribs dry with paper towels. Then, season the ribs on all sides with a generous amount of salt and pepper. Set aside.

Add the bacon to a large Dutch oven. Cook over medium-high heat, stirring often, until the bacon is crisped. Use a slotted spoon to remove the bacon from the pot, leaving behind the fat. Place the bacon in a bowl and set aside for later.

Then, working in batches, sear the short ribs in the bacon fat until they have a deep brown crust, about 1-2 minutes per side. If the pan gets dry, add neutral oil to the pan, as needed. Place the short ribs on a plate.

Reduce the heat to medium. Tip the carrots and shallots into the Dutch oven and cook until the onions are softened and starting to brown on the edges, about 4-5 minutes. Add the garlic, thyme, and rosemary and cook until fragrant, about 30 seconds.

Stir the tomato paste into the veggies and cook until the tomato paste is darkened, about 1-2 minutes. Sprinkle the flour over the veggies and stir well. Sauté for about 1 minute to cook off the raw flour taste.

Slowly pour the red wine and beef broth into the pot, stirring constantly, until the mixture is smooth. Stir the bacon and short ribs back into the pot, making sure that the short ribs are covered. Add the bay leaves.

Bring the bourguignon to a boil. Once it reaches a boil, remove it from the heat. Cover the pot and place it in the middle rack of the oven. Braise the bourguignon for 2-2 1/2 hours, until the meat is fork tender and falling off the bones. The gravy should be glossy and thickened.

Right before serving, melt the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer along with a pinch of salt. Cook, stirring every once in a while, until the mushrooms are golden-brown.

Remove the bones and bay leaves from the bourguignon and discard. Then, add the mushrooms and stir until the stew is well-combined. Taste and season with more salt and pepper, if needed. Serve with mashed potatoes, rice, buttered noodles, or crusty bread. Enjoy!

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Tips & Tricks (5)

Dry Your Meat Before Searing 💧
Pat the short ribs completely dry with paper towels before searing to achieve a deep, caramelized crust that locks in flavor and creates the foundation for your sauce.
Bloom Your Tomato Paste 🍅
Cook the tomato paste in butter for 1-2 minutes before adding liquid to intensify its umami depth and eliminate any raw, metallic taste in your finished bourguignon.
Use Wine You'd Actually Drink 🍷
Choose a quality dry red wine (Burgundy or Pinot Noir) that you enjoy drinking, as the wine's character directly influences the final sauce's complexity and balance.
Brown Your Mushrooms Separately 🍄
Sauté the cremini mushrooms in a hot pan with butter until deeply golden before adding to the stew to prevent them from steaming and ensure they stay tender with concentrated flavor.
Make It a Day Ahead 📅
Prepare this dish 1-2 days before serving and refrigerate—the flavors meld beautifully overnight, and reheating gently on the stovetop produces an even silkier, more developed sauce.