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Beef ribs Bourguignon

Beef Bourguignon with Short Ribs

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  • Author: MarnaMaria Spices & Herbs
  • Prep Time: 1 hour
  • Cook Time: 2 hours
  • Total Time: 3 hours
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Braising
  • Cuisine: French

Ingredients

Scale
  • 1 lb. thick cut bacon, chopped
  • 3-4 lbs short ribs
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 3 tbsp. flour
  • 1 750ml bottle, dry red wine, French pinot noir is great
  • 2 tbsp. tomato paste
  • 3 carrots, cut in large pieces
  • 2 bay leaves
  • 1 tsp. MarnaMaria dried thyme
  • 4 cups good beef broth
  • 2 tbsp. butter
  • 1 cup cremini mushrooms, sliced
  • pearl onions *(optional, these are sometimes really hard to find. If you can't find them, just leave them out)
  • 1/2 cup frozen or fresh peas (optional)
  • salt and pepper
  • parsley to garnish

Instructions

  1. Preheat oven to 350ºF.
  2. Heat a Dutch oven or large, heavy pot over medium-high heat. Cook bacon until extra crispy. Remove bacon and reserve bacon grease to a small bowl.
  3. Season short ribs generously with salt and pepper.
  4. Raise temperature to high heat. Add 1-2 tbsp. of bacon grease. Sear short ribs on all sides until a deep brown crust has formed all over each piece. About 2 minutes per side. Add more bacon grease as needed. Reserve short ribs to a plate.
  5. Lower heat to medium, add remaining bacon grease, or you can use butter or oil if needed.
  6. Add onions, 1 tsp. salt, and 1 tsp. black pepper. Cook until onion are soft and translucent, about 10 minutes
  7. Stir in garlic and let cook for about a minute.
  8. Lower heat to low and stir in flour. Allow flour to cook for about 10 minutes, stirring frequently to prevent flour from burning.
  9. Raise heat to high and quickly deglaze pan with red wine, scrapping the bottom of the pan to release any pieces that may be stuck to he bottom.
  10. Stir in tomato paste, carrots, bay leaves, and thyme.
  11. Add just enough beef broth to cover the meat and vegetables.
  12. Bring to a boil, cover, and place in oven to cook for 2 hours.
  13. Just before serving, in a sauté pan, melt 2 tbsp. butter over medium heat. Add mushrooms and stir to combine. Cook slowly, stirring occasionally until mushrooms release their water and are slightly soft, about 5 minutes.
  14. Remove beef bourguignon from the oven and stir in mushrooms, onions, and peas.
  15. Leave uncovered and let simmer over low heat for 15 minutes longer for flavors to combine.

Find it online: https://feastandflight.com/french/beef-bourguignon-with-short-ribs/