Boneless Beef Short Ribs (Bourguignon Style)
Boneless beef short ribs bourguignon are slow-cooked in red wine along with bacon, onions, carrots, mushrooms, and herbs for a deep, rich flavor that perfectly complements the beef. Serve with Twice-Baked Mashed Potatoes, Celeriac Puree, or mashed turnips for a French-inspired meal that your guests will rave about!
“I made this last night for a dinner party. It was delicious! I will definitely make it again.”
What is Beef Bourguignon?
Beef Bourguignon, or Beef Burgundy, is a classic French beef stew from the Burgundy region with carrots, pearl onions, and mushrooms. Considered the quintessential beef stew, it satisfies on multiple levels–from the rich and complex wine-infused flavor to the comforting, inviting aroma and fall-apart tenderness.
Why This Recipe is a Keeper!
Whenever a boneless short rib recipe calls for an entire bottle of wine, as in this recipe, I’m in.
Typically made as a stew with stew meat, this bourguignon version uses boneless beef short ribs for ease, then it’s slowly braised in the oven until the beef is melt-in-your-mouth tender.
Adding carrots, pearl onions, and earthy mushrooms to the boneless beef short ribs adds a contrasting texture to this soul-satisfying meal.
Boneless Beef Short Ribs Bourguignon:
- Is easy to make!
- Is completely make-ahead! Once the flavors have a chance to meld, it gets even better!
- Reheats beautifully.
- Is freezer-friendly.
Let’s make it!
How to Make a Boneless Short Ribs Recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this Boneless Beef Short Ribs Bourguignon recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Beef Short Ribs: I used boneless short ribs, but you can also use “English cut” bone-in short ribs. Boneless short ribs are rib meat separated from the bone and cut from the chuck of the cow. Short ribs have substantial connective tissue (the white veining). That connective tissue melts away during braising, producing a succulent, tender result. You’ll want to trim off any excess fat before cooking the boneless beef short ribs if not already done for you.
- Bacon: “Lardons” are traditionally used in French cooking and Beef Bourguignon. Lardons are small strips or cubes of fatty bacon or pork fat. Traditional thick-cut American bacon works perfectly in place of lardons. I used peppery bacon because the pepper adds a little kick.
- Garlic: I use lots of garlic when slow-braising. However, I slice it into thick slices to slowly release the garlic flavor and let it mellow.
- Dry Red Wine: Always use a dry red wine you would enjoy drinking. An off-tasting wine only gets worse when reduced, and it can ruin your entire dish. Beef Bourguignon is traditionally made with red Burgundy, a wine made from Pinot Noir grapes. I used a good Cabernet Sauvignon because I enjoy it. Remember that the best pairing for the meal when sitting down to enjoy it is usually the wine used in the recipe or one very similar to it.
- Pearl Onions: Also known as baby or creamer onions, pearl onions are small varieties of bulb onions. White, yellow and red pearl onions are available in the produce department and are more subtle, sweet and less pungent than regular onions. If using fresh pearl onions in this boneless short ribs recipe, you’ll need to peel them. Bagged, frozen pearl onions are a terrific convenience because they are already peeled. Depending upon which type of pearl onion you’re using (fresh vs. frozen) when you add them to this recipe for beef bourguignon short ribs makes a difference. See the note about when to add them in the recipe card below. See my Chef Tips and Tricks below for tips on how to peel fresh pearl onions.
- Mushrooms: I like Cremini mushrooms (baby Portobello mushrooms) in this boneless short ribs recipe because they’re more flavorful than white mushrooms.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat your oven to 350 degrees.
- Heat the olive oil over medium-high heat in a Dutch oven large enough to hold the short ribs in one layer.
- Add the bacon and cook for 5 to 6 minutes, frequently stirring until the bacon is browned and crisp. Adjust the heat as necessary so the bacon doesn’t burn.
- Transfer to a paper towel-lined plate. Reserve the drippings in the Dutch oven and keep the heat at medium-high.
- Season the beef short ribs generously with salt and black pepper.
- Place the ribs in the Dutch oven and brown for 3 to 4 minutes on each side or until nicely browned, adjusting the heat as necessary so the fat does not smoke or scorch.
- Transfer the ribs to a plate.
- Add the onions, reduce heat to medium-low, and cook for 3 to 4 minutes or until they soften.
- Add the garlic and cook for 10 to 15 seconds or until fragrant.
- Add the tomato paste and stir.
- Carefully add the wine, bring it to a boil, and cook for 2 to 3 minutes to reduce slightly.
- Add the broth, bay leaves and thyme. Bring to a boil.
- Transfer the short ribs back to the Dutch oven along with the bacon.
- Securely cover the top of the Dutch oven with parchment paper or aluminum foil, then place the lid on the Dutch oven.
- Place in the oven and cook for 2 hours.
- Add the carrots.
- IMPORTANT: If using fresh peeled pearl onions that weren’t frozen, add them now. If using frozen, thawed pearl onions, add them later when adding the flour.
- Return the Dutch oven to the oven and cook another 30 to 45 minutes or until the beef, carrots and pearl onions are tender.
- If using frozen, thawed pearl onions, add them after taking the boneless beef short ribs out of the oven.
- Transfer the boneless beef short ribs to your stovetop.
- Combine the all-purpose flour and 2 tablespoons of butter in a small bowl. Remove 3 to 4 tablespoons of the hot braising liquid from the Dutch oven and add it to the butter and flour. Stir until you have a thick paste slurry.
- Add the slurry (flour, butter and liquid mixture) to the Dutch oven and gently stir it in.
- Bring the boneless beef short ribs to a gentle simmer on your cooktop and cook for 4 to 5 minutes or until thickened. Cover to keep warm.
- Heat the remaining butter in a small nonstick skillet or saute pan.
- Add the mushrooms and cook over high heat or until browned and tender and they release their juices.
- Add to Dutch oven and stir them in.
- Add the fresh parsley to the boneless beef short ribs. Taste and adjust the seasoning with salt and black pepper.
- MAKE AHEAD: At this point, you can make the boneless beef short ribs 1 to 2 days ahead of time. Let cool, then refrigerate. Reheat in a 350-degree oven until heated through.
- That’s it!! Braised Boneless Beef Short Ribs Bourguignon-Style is ready to serve!
Chef Tips and Tricks:
- HOW TO PEEL FRESH PEARL ONIONS: Prepare an ice bath. Bring a saucepan of water to a boil. Drop the fresh pearl onions into the water. Let it come back to a boil and cook for 1 to 2 minutes. Drain in a sieve, then immediately drop them into the ice water to cool. Alternatively, remove them from the hot water with a slotted spoon, then drop them into the ice water. When cool, cut off the stem and root ends with a paring knife. Hold the onion at the root, then give it a gentle squeeze, and the onion will slip right out. Discard the skins.
- HOW TO REMOVE FAT FROM COOKING SHORT RIBS: After the braised boneless beef short ribs are tender, there’s always a significant amount of fat on top of the braising liquid. To remove it, carefully tilt the pot to one side. Skim the fat with a large spoon, saving as much of the braising liquid as possible. Another option is to use a gravy separator. If you can, braise the ribs a day before, cool them, then refrigerate them overnight. All the fat will rise to the top. Before reheating, skim the hardened fat. Don’t worry about sacrificing quality; most meaty braised dishes, such as this boneless beef short ribs recipe, often taste better the next day.
Frequently Asked Questions:
How long beef short ribs should braise depends upon the temperature they’re braised at. You can braise them in an oven as low as 300 degrees, but they’ll take up to 4 hours. I like to braise long-cooking cuts such as short ribs at 350 degrees. They get fall-off-the-bone tender after 2 1/2 to 3 hours. You don’t want to braise at a high temperature because the meat can boil, making it tough.
I prefer the oven when making classic Beef Bourguignon or Boneless Beef Short Ribs Bourguignon-Style. The oven’s even, steady heat keeps the boneless beef short ribs braising at a consistently low temperature.
Yes, absolutely! You can make the ribs 1 to 2 days ahead of time. Let cool, then refrigerate overnight. Reheat in a 350-degree oven until heated through.
Sure can! Cool entirely after cooking, then portion out as desired. Place in airtight containers and freeze for 1 to 2 months. Thaw in the refrigerator, then reheat in the oven or toaster oven at 350 degrees.
For Slow-Cooker Braised Boneless Beef Short Ribs:
Keep in mind that slow cookers tend to dilute the flavor. Cook the recipe for boneless beef short ribs on HIGH for 4-6 hours or LOW for 8-10 hours (depending on the size of the short ribs). Then, turn the heat to high if cooking on LOW or keep it at HIGH if cooking at that setting. Leave the cover off for the last 30 minutes so the sauce can reduce slightly and the flavor intensifies. You can also add the slurry at this point and let it simmer on HIGH until it has thickened.
Storage:
- If making this braised boneless short ribs recipe ahead, cool completely, then refrigerate until needed. Remove any solid fat from the top. Reheat on the stovetop or in a 350-degree oven until heated through.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze for up to 2 months.
Serve with:
More great braised beef recipes you’ll love!
- Korean Braised Beef Short Ribs Recipe
- Stout Braised Beef Short Ribs and Colcannon
- Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice
- Boneless Short Rib Recipe (Mississippi-Style)
- Stracotto (Italian Pot Roast)
Get all my beef recipes at Beef Recipes – From A Chef’s Kitchen
Boneless Beef Short Ribs (Bourguignon-Style)
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Equipment
Ingredients
- 2 tablespoons olive oil
- 6 slices bacon - diced
- 3 pounds boneless beef short ribs - 4-5 ribs, trimmed of excess fat
- Salt and freshly ground black pepper
- 1 large onion - chopped
- 10-12 cloves garlic - sliced (approximately 1/4 cup)
- 1 bottle (750mm) dry red wine
- 2 cups beef broth
- 3 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 pound carrots - peeled and cut into 1 to 1 1/2-inch pieces, wider part halved if necessary
- 1 bag (12-ounce) frozen pearl onions - thawed under hot running water –OR– 1 pound fresh peeled pearl onions
- 3 tablespoons all-purpose flour
- 4 tablespoons butter - softened, divided
- 1 package (16-ounce) cremini mushrooms - quartered
- Chopped fresh parsley - for garnish
Instructions
- Preheat oven to 350 degrees.
- Heat the olive oil over medium-high heat in a Dutch oven large enough to hold the short ribs in one layer.
- Add the bacon and cook for 5-6 minutes, frequently stirring until the bacon is browned and crisp, adjusting the heat as necessary so the bacon doesn't burn. Transfer to a paper towel-lined plate. Reserve the drippings in the Dutch oven and keep the heat at medium-high.
- Season the short ribs generously with salt and black pepper. Place the ribs in the Dutch oven and brown for 3-4 minutes on each side or until nicely browned, adjusting the heat as necessary so the fat does not smoke.
- Add the onions, reduce heat to medium-low and cook for 3-4 minutes or until beginning to soften. Add the garlic and cook 10-15 seconds or until fragrant.
- Add the tomato paste and stir.
- Add the wine, bring to a boil and cook 2-3 minutes to reduce slightly.
- Add the broth, bay leaves and thyme. Bring to a boil.
- Transfer the short ribs back to the Dutch oven along with the bacon. Cover the top of the Dutch oven securely with a piece of parchment paper or aluminum foil then place the lid on the Dutch oven.
- Place in the oven and cook for 2 hours.
- Add the carrots and if using fresh pearl onions, then add them. (If using frozen, thawed pearl onions, add them later when adding the flour.) Return the Dutch oven to the oven and cook another 30-45 minutes or until the beef, carrots and pearl onions are tender.
- If using frozen, thawed pearl onions, add them at this point.
- Transfer to your stovetop.
- Combine flour and 2 tablespoons butter in a small bowl. Remove 3-4 tablespoons of the hot braising liquid from the Dutch oven and add it to the butter and flour. Stir until you have a thick paste slurry.
- Add the slurry (flour, butter and liquid mixture) to the Dutch oven and gently stir it in.
- Bring to a gentle simmer on your cooktop and cook for 4-5 minutes or until thickened. Cover to keep warm.
- Heat the remaining butter in a small nonstick skillet or saute pan. Add the mushrooms and cook over high heat or until browned and tender and they release their juices. Add to Dutch oven and stir them in.
- Add the fresh parsley. Taste and adjust the seasoning with salt and black pepper.
Recipe Notes
- If using fresh peeled pearl onions that weren’t frozen, add them when adding the carrots.
- If using frozen, thawed pearl onions, add them when adding the flour. Because they’ve been blanched, frozen, and thawed, they won’t take as long to cook as do fresh pearl onions.
- Cook the recipe for boneless beef short ribs on HIGH for 4-6 hours or LOW for 8-10 hours (depending on the size of the short ribs).
- Turn the heat to high if cooking on LOW or keep it at HIGH if cooking at that setting. Leave the cover off for the last 30 minutes so the sauce can reduce slightly and the flavor intensifies. You can also add the slurry at this point and let it simmer on HIGH until it has thickened.
- Can be made 1-2 days ahead of time. Cool and refrigerate.
- Reheat in a slow cooker or a Dutch oven in the oven at 350 degrees.
- Cool thoroughly, then portion out as desired. Place in airtight containers and freeze for 1-2 months.
- Thaw in the refrigerator, then reheat in the oven or toaster oven at 350 degrees.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Are you pouring in the entire bottle of wine AND two cups of beef broth?
Hi, Skyler, Thanks for your question. Yes, that is correct. There are just over three cups of wine in a regular bottle. You definitely want to use a decent red wine you would enjoy drinking. If you want to take some of the alcohol out, add the wine to the skillet you browned and cook it down a bit. Thanks again and hope you enjoy!
Do you have a preferred type of red wine to use in this recipe? Thanks!
Hi, Millie, Thanks so much for your question. I usually use a cabernet sauvignon. Slow cookers tend to water flavor down so you want something with some depth. If you don’t want to spend a lot (the beef is pricey enough!) try Robert Mondavi Woodbridge. Usually can’t go wrong with that brand. Thanks again and hope you enjoy!!
Made this recipe with your make ahead mashed potatoes. It was so good. Everyone loved it. Only thing I did different was made it in a Dutch oven at 350 for 2 1/2 to 3 hours. Will definitely make again!
Hi, Martha, Thanks so very much and so glad everyone enjoyed! That means so much to me! Thanks again!!
I made this last night for a dinner party. It was delicious! I will definitely make it again. It was a really easy recipe and, instead of using the slow cooker, I put it in the oven at 350 degrees for three hours and it was perfect. Served with mashed potatoes. Thank you for the great recipe!
Hi, Lorie, Thanks so very much and glad you and your guests enjoyed! Even though this is a slow cooker recipe, I think the oven is always the way to go with tougher cuts of meat. Thanks again!!
I’ve made this recipe many times, it’s always a hit! I think Julia Child would be proud of this adaptation! The only thing I have started doing differently is browning the pearl onions prior to adding them to the crockpot. I started doing this when making minted peas and onions and it just takes it up a small notch!
Hi, Jim, Thanks so very much and I’m honored it has become a go-to recipe for you. LOVE your idea about browning the pearl onions! Thanks again!!
Hi there! This looks incredible. However I can’t find the frozen pearl onions… any advice?
Hi, Jen, Thanks so much for your question. Can you find fresh? You’ll need to peel them which can be a bit labor-intensive. Cut the tip opposite the root end off with a small paring knife. Bring a small pot of water to a boil then cook for about 2 minutes. Drain and when cool enough to handle, gently squeeze at the root end and the onion should come right out. Thanks again!
Thanks so much! Another question for you. I went to a few stores today to get the beef boneless short ribs, but was only able to find boneless short pork ribs. Will that be detrimental to the dish?
Hi, Jen, Thanks much for your question. I did a quick search for “pork bourguignon” and didn’t find many recipes for it, so I’m not sure it’s going to be a successful dish with pork. Can you get a chuck roast or bone-in short ribs? Those would be the closest thing to boneless short ribs in terms of nature and cooking time. I generally get my boneless short ribs at Costco. You can always freeze the pork ribs and do pulled pork for sandwiches or something. Thanks so much and hope it works out!
I’m going to try this tomorrow, but we don’t eat mushrooms. Is there anything that can be substituted? Will the recipe turn out if they’re omitted?
Hi, Britany, Thanks so much for your question. You can just leave them out–perhaps add a few more carrots and/or pearl onions. I do this recipe for a personal chef client who does not care for mushrooms and my husband is allergic to them so I have to leave them out a lot. Thanks again and hope you enjoy!
Sorry these didn’t work for you, Tom. Many other good reviews so hard to say what happened.
Does this freeze well?
Hi, Sarah, Thanks so much for your question. Yes, this freezes very well. Simply cool it down thoroughly before placing it in the freezer. Any residual heat/steam is going to cause ice crystals at the top of your container which can cause freezer burn and affect the quality. Thanks again and hope you enjoy!