Short Rib Beef Bourguignon

Melt-in-Your-Mouth Short Rib Beef Bourguignon: A Rustic French Feast!

Indulge in the rich, hearty flavors of our Short Rib Beef Bourguignon, a comforting classic that transforms humble ingredients into a luxurious meal. This slow-cooked masterpiece features tender, fall-off-the-bone beef short ribs swimming in a velvety red wine sauce, infused with the earthy essence of mushrooms and smoky bacon.

As the aroma of this dish wafts through your kitchen, you’ll be transported to the quaint bistros of Burgundy, France. The deep, complex flavors develop over hours of gentle simmering, resulting in a dish that’s both elegant and rustic. Served alongside warm, crusty bread perfect for soaking up every last drop of the savory sauce, this Beef Bourguignon is sure to become a family favorite.

While traditionally a peasant dish, Beef Bourguignon has evolved into a culinary icon, popularized by Julia Child and cherished by food lovers worldwide. Our version, featuring succulent short ribs, adds an extra layer of decadence to this already luxurious stew. Pair it with a bold red Burgundy wine to complement the rich flavors and complete your French-inspired feast.

Short Rib Beef Bourguignon Recipe

Ingredients:

4 pounds beef short ribs cut into 2-inch pieces

8 ounces thick-cut bacon diced

2 large carrots peeled and chopped

1 large onion diced

4 garlic cloves minced

1 pound cremini mushrooms quartered

3 tablespoons all-purpose flour

2 cups full-bodied red wine preferably Burgundy

2 cups beef broth

1 tablespoon tomato paste

1 bouquet garni (4 sprigs fresh thyme 2 bay leaves, 2 sprigs fresh parsley tied together)

1 pound pearl onions peeled

Salt and freshly ground black pepper to taste

2 tablespoons unsalted butter

2 tablespoons chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 325°F (165°C).

2. Season the short ribs generously with salt and pepper.

3. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.

4. Increase heat to medium-high. Working in batches, sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

5. In the same pot, sauté the carrots and diced onion until softened, about 5 minutes. Add the garlic and cook for another minute.

6. Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.

7. Slowly pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 5 minutes.

8. Add the beef broth, tomato paste, and bouquet garni. Stir to combine.

9. Return the short ribs and bacon to the pot. Bring to a simmer, cover, and transfer to the preheated oven.

10. Cook for 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.

11. While the stew is cooking, sauté the mushrooms in a separate pan with 1 tablespoon of butter until golden brown. Set aside.

12. In another pan, sauté the pearl onions in the remaining butter until lightly caramelized. Set aside.

13. Once the short ribs are tender, remove the pot from the oven. Skim off any excess fat from the surface.

14. Add the sautéed mushrooms and pearl onions to the stew. Simmer on the stovetop for an additional 15 minutes.

15. Taste and adjust seasoning with salt and pepper if needed.

16. Serve hot, garnished with chopped fresh parsley and accompanied by warm, crusty bread.

Notes:

• For a richer flavor, prepare the stew a day in advance and reheat before serving. This allows the flavors to meld and intensify.
• If you prefer a thicker sauce, you can remove the meat and vegetables after cooking and reduce the sauce on the stovetop until it reaches your desired consistency.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Information

Serving size: 1 1/2 cups

Calories: 620

Fat: 38g

Protein: 45g

Carbohydrates: 15g

Fiber: 2g

Sodium: 580mg

Other Information

Prep time: 30 minutes

Cook time: 3 hours 30 minutes

Equipment used: Dutch oven, large skillet, cutting board, chef’s knife

Estimated cost per serving: $8.50

Total cost: $34.00 (4 servings)

In Conclusion, Short Rib Beef Bourguignon

This Short Rib Beef Bourguignon offers a luxurious twist on a classic French dish. By using beef short ribs, we’ve elevated the traditional recipe to new heights of tenderness and flavor. Whether you’re cooking for a special occasion or simply craving a comforting meal, this dish is sure to impress with its rich, complex flavors and melt-in-your-mouth texture.

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