The Best Short Rib Beef Bourguignon
This post might have affiliate links. For full details please see my disclosure policy.
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!
We got our first little sprinkling of snow this AM, and it was the coziest winter morning I could ever hope for. Total fuzzy blanket, acoustic folk music, hot coffee bliss.
So of course, it only made sense to whip up a little dinner to match the weather. When it’s chilly out, I will always choose comfort food like red wine pot roast or beef stroganoff with brandy and shallots. And of course, bourguignon, which is basically the epitome of cozy in a bowl.
I originally learned how to make bourguignon when I was in culinary school, and it is by and far one of my favorite meals. With fluffy potatoes or buttery noodles, it’s deeply flavorful, fall-apart tender, and beyond elegant. The recipe is also ridiculously simple but still elevated enough to serve to guests at a party. Let’s make it!
A cozy French stew
Beef bourguignon has been one of my favorite recipes since I was a kid! My mom used to make it all the time and after I went away to college, it became one of my go-tos as well. This version is based on my family’s recipe but uses short ribs instead of stew meat for even more flavor!
- Short ribs are rich, super flavorful, and well-marbled.
- The stew has the most amazing red wine gravy.
- This recipe is surprisingly easy but impressive for guests.
- It’s a go-to meal for dinner parties, holidays, & date-night at home.
Ingredients & substitutions
- Beef short ribs – you can use bone-in or boneless short ribs. I’ve tested with both! Boneless are a bit easier but bone-in gives the stew a bit more flavor. If you can’t find short ribs, chuck roast is a good replacement.
- Salt & pepper – I use Morton’s Kosher salt and freshly-ground black pepper.
- Bacon – look for thick-cut bacon for the best texture. For a more traditional vibe, use lardons.
- Carrots – fresh carrots will add sweetness to the stew.
- Shallots – pearl onions are classic in bourguignon but I prefer shallots because the flavor is more delicate.
- Herbs – a mix of garlic, bay leaves, fresh rosemary, and fresh thyme elevates this dish and makes it even more delicious. Fresh is best but dried works in a pinch.
- Tomato paste – not every bourguignon recipe has tomato paste, but I like adding a bit for color and deeper flavor.
- Flour – regular all-purpose flour will thicken the gravy.
- Red wine – the best wine for beef bourguignon is one from the Burgundy region – usually Pinot Noir or Gamay. But, any dry, mild red wine will work.
- Beef broth – my go-to is beef Better Than Bullion but any good-quality low-sodium beef broth will do!
- Butter – to help sauté and brown the mushrooms.
- Mushrooms – I like creminis for their meaty texture and mild flavor. Use whatever you like though!
Recipe instructions
- Start by seasoning the short ribs with salt and pepper.
- Then, cook the bacon until it’s crispy. Remove the bacon from the pan and set it aside for later.
- Sear the short ribs until they have a nice brown crust.
- Add the carrots and shallots to the pot.
You’ll want to brown the meat in batches. If you overcrowd the pan, the meat will steam instead of sear. Searing the ribs in batches will give them a nice brown crust on the outside which will add a ton of flavor!
- Cook the veggies until the onions are softened. Then, tip the garlic, thyme, and rosemary into the pot.
- Spoon the tomato paste into the pot and cook it until it’s dark red, about 1 minute. Add the flour and cook it for 1 more minute.
- Stir the red wine and beef broth into the veggies until the mixture is nice and smooth.
- Next, pour the bacon and short ribs back into the pot. Add the bay leaves and bring the mixture to a simmer.
- Cover the pot and then bake the stew at 350°F (180°C) for 2-2 1/2 hours until the beef is very tender.
After braising for a couple of hours, the gravy should be glossy and thickened. If it’s not, you can use a roux to thicken it up. Just mix 2 Tablespoons of flour with 2 Tablespoons of softened butter. Stir about 1/3 cup of gravy into the roux. Then, bring the stew to a simmer on the stovetop and add the roux-broth mixture. Simmer, stirring often, until the gravy is thickened.
- Right before serving, melt the butter in a large skillet.
- Add the mushrooms and sauté until they’re browned.
- Stir the browned mushrooms into the finished stew. Enjoy!
Slow cooker
I usually like making this recipe in a Dutch oven, because it’s a bit more flavorful. But, a slow cooker is a great option if you need something that can cook all day while you’re out-and-about. Here’s how!
- Start by crisping the bacon in a pot. Remove the bacon and set it aside for later.
- Season the short ribs with salt and pepper, and then sear them until they’re browned on all sides.
- Then, combine the bacon, short ribs, carrots, shallots, garlic, thyme, rosemary, tomato paste, red wine, beef broth, and bay leaves in the bowl of a slow cooker.
- Cover and cook on LOW for 6-8 hours, until the beef is very tender.
- About 20 minutes before serving, mix 2 Tablespoons of flour with 2 Tablespoons of softened butter. Stir the roux into the stew and cook on HIGH for 20-30 minutes, stirring occasionally, until the broth is thickened.
- Meanwhile, sauté the mushrooms in butter until they’re browned. Add the mushrooms to the beef and enjoy!
What should I serve with beef bourguignon?
Make sure you’re serving this stew with side dishes that will soak up all of the amazing red wine gravy! These are some of my go-to beef bourguignon sides.
- Cheesy garlic mashed potatoes
- Garlic butter dinner rolls
- Buttered noodles
- Simple green salad with sherry shallot dressing
- Caramelized Brussels sprouts with bacon
Store, make-ahead, & reheat leftovers
Spoon the cooled stew into an airtight container and refrigerate the leftovers for up to 5 days. If you want to make the stew in advance, cover the pot and refrigerate the leftovers for 1-2 days. Sauté the mushrooms right before serving and enjoy!
To reheat the leftovers, you have a couple of options:
- Microwave – for smaller portions, microwave leftovers for 1-2 minutes, until the stew is hot.
- Stove – for larger portions, add about 1/2-1 cup of beef broth to the stew. Then, cook it over medium-low heat, stirring often, until the stew is hot. (Just a head’s up, the fat might rise to the top and solidify. After a few minutes on the stove, it will melt.)
I actually think this beef stew tastes even better after the flavors have had time to meld for 1-2 days. If you can swing it, I would definitely recommend making the stew the night before. If not, no worries, it’ll still taste amazing!
More recipe tips
- Check on the the stew every 30 minutes or so. If the liquid is cooking off too quickly, add more beef broth 1/2 cup at a time, as needed.
- To keep the stew from tasting bitter, don’t over-cook it! The red wine will turn bitter if it cooks for too long. Also, make sure to use high-quality tomato paste because lower-quality brands can taste metallic.
- If the beef is not fork tender after 2 hours, braise it a bit longer. Another 30-60 minutes should do the trick!
- Don’t overcrowd the mushrooms when you’re sautéing them. You want them to be golden-brown and crisp on the edges, not rubbery.
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
The Best Short Rib Beef Bourguignon
Ingredients
- 3 1/2 pounds bone-in beef short ribs, cut into 3-inch chunks (1,589 grams)
- Kosher salt and freshly-ground black pepper, to taste
- 1/2 pound thick-cut bacon, sliced (227 grams)
- 3 carrots, cut into 1-inch chunks (1 cup/150 grams)
- 2 shallots, finely diced (3/4 cup/75 grams)
- 4 garlic cloves, minced (1 Tablespoon)
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 teaspoons minced fresh rosemary
- 2 Tablespoons tomato paste (33 grams)
- 3 Tablespoons all-purpose flour (22 grams)
- 3 cups dry red wine, such as Pinot Noir (708 milliliters)
- 2 cups low-sodium beef broth (472 milliliters)
- 2 bay leaves
- 1 Tablespoon unsalted butter (14 grams)
- 8 ounces cremini mushrooms, sliced (227 grams)
Equipment
- Chef's knife
- Cutting board
- Dutch oven
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!
Super cozy, made the house smell amazing, super delicious!