Easy 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!
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
- 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!
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!
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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