Short Rib Beef Bourguignon

Short rib beef bourguignon is a dinner party staple! With bacon, mushrooms, and a glossy red wine gravy, this classic French stew is a cozy and impressive meal that is secretly super easy to make. Save this recipe for holidays, parties, and date-nights at home!

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: HARD

Prep. Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours

Servings: 6 servings

Calories: 973 kcal per serving

Ingredients

3 ½ pounds - bone-in beef short ribs
Kosher salt and black pepper
½ lb - thick-cut bacon
3 - carrots
2 - shallots
4 clove - garlic
1 ½ teaspoons - fresh thyme
1 ½ 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

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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