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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!

Short rib beef bourguignon on a stoneware plate next to thyme, a beige linen, and a glass of red wine on a wood table.

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 my forever favorite, beef stroganoff with brandy. 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.

Bone-in vs boneless short ribs

White and brown bowls of short ribs, carrots, onions, bacon, mushrooms, tomato paste, herbs, butter, and salt on a white counter next to beef broth and a bottle of wine.

You can use bone-in or boneless short ribs. I’ve tested this recipe with both! Boneless are a bit easier but bone-in short ribs give the stew a bit more flavor. If you can’t find short ribs, chuck roast is a good replacement.

For the rest of the recipe, you need Morton’s Kosher salt, freshly-ground black pepper, thick-cut bacon (or lardons!), carrots, shallots, garlic, bay leaves, rosemary, thyme, tomato paste, flour, red wine, beef broth, unsalted butter, and mushrooms. I like creminis for their meaty texture and mild flavor. Use whatever you like though!

Step-by-step instructions

Six steps to making stew. In photo 1, beef on a sheet pan. In photo 2, raw bacon in a white pot. In photo 3, the bacon is cooking. In photo 4, beef is in a white pot. In photo 5, tongs hold a seared piece of beef. In photo 6, carrots and onions in a white pot.
Start by seasoning the short ribs with salt and pepper. Then, cook the bacon until it’s crispy. Remove the bacon from the pan & sear the short ribs in the bacon fat 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!

Six steps to making short rib beef bourguignon. In photo 1, carrots and shallots are cooking in a white pot. In photo 2, the pot has tomato paste in it. In photo 3, the pot has flour in it. In photo 4, wine is being poured into the pot. In photo 5, beef broth is being poured into the pot. In photo 6, the pot has short ribs and bay leaves in it.
Cook the veggies until the onions are softened. Then, tip the garlic, thyme, rosemary, and tomato paste into the pot. Add the flour followed by the red wine, beef broth, veggies, bacon, short ribs, & bay leaves. 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.

Three pictures to sauteeing mushrooms. In photo 1, a white pan has butter and raw mushrooms. In photo 2, the mushrooms are browned. In photo 3, the mushrooms are added to the stew.
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!
A white plate of short rib bourguignon on a wood table next to herbs, a beige linen, and red wine.
Serve the stew over mashed potatoes, rice, or buttered noodles!

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.

  1. Start by crisping the bacon in a pot. Remove the bacon and set it aside for later.
  2. Season the short ribs with salt and pepper, and then sear them until they’re browned on all sides.
  3. 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.
  4. Cover and cook on LOW for 6-8 hours, until the beef is very tender.
  5. 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.
  6. Meanwhile, sauté the mushrooms in butter until they’re browned. Add the mushrooms to the beef and enjoy!

Storing & make-ahead

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!

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. But if not, no worries, it’ll still taste amazing!

Two stoneware plates with mashed potatoes and short rib beef bourguignon on a wood table next to herbs, a beige linen, and red wine.

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!

5 from 2 votes

Easy Short Rib Beef Bourguignon

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
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!
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Ingredients

  • 3 1/2 pounds bone-in beef short ribs, cut into 3-inch chunks (1.6 kilograms)
  • Kosher salt and freshly-ground black pepper, to taste
  • 1/2 pound thick-cut bacon, thinly 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 (32 grams)
  • 3 Tablespoons all-purpose flour (24 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

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!

Notes

You can also use 3 pounds (1.4 kilograms) of boneless short ribs if you prefer. The bones add extra flavor, but either will work!
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!
The quality of beef broth is important in this recipe. It adds a deep, rich, savory flavor! I like using a good-quality bouillon but use whatever you like best.
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.
If the beef is not fork tender after 2 hours, braise it a bit longer. Another 30-60 minutes should do the trick!
After braising for a couple of hours, the gravy should be glossy and thickened. If it’s not, you can use a roux instead! 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.
Don’t overcrowd the mushrooms when you’re sautéing them. You want them to be golden-brown and crisp on the edges, not rubbery.
I actually think this 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!
Cuisine: French
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 475kcal, Carbohydrates: 10.9g, Protein: 59.7g, Fat: 19.9g, Saturated Fat: 7.2g, Cholesterol: 170mg, Sodium: 640mg, Potassium: 370mg, Fiber: 1.3g, Sugar: 2.2g, Calcium: 75mg, Iron: 7mg
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