Braised Boneless Short Ribs Bourguignon

Braised Boneless Short Ribs Bourguignon is slow-cooked in red wine along with bacon, onions, carrots, mushrooms and herbs for a deep, rich flavor that complements the beef perfectly. 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, also known as 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 recipe calls for an entire bottle of wine, as in this recipe, I’m in.

Typically made as a stew with small cuts of stew meat, this version uses boneless 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 beef short rib bourguignon recipe adds a contrasting texture to this soul-satisfying meal.

Braised Boneless Short Ribs Bourguignon is:

• Easy to make!
• Completely make ahead! In fact, once the flavors have a chance to meld, it gets even better!
• Reheats beautifully.
• Freezer-friendly.

Let’s make it!

How to Make Braised Boneless Short Ribs Bourguignon:

Recipe Ingredients:

Here’s everything you’ll need to make this Braised Boneless 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 if not already done for you.
• Bacon: “Lardons” are traditionally used in French cooking and in 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 something. However, I slice it into thick slices to slowly release the garlic flavor and mellow out.
• 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 going to be the wine used in the recipe or one very similar to it.
• Pearl Onions: Also known as baby or creamer onions, pearl onions are simply 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 Short Ribs Bourguignon recipe, but you’ll need to peel them. Bagged, frozen pearl onions are a wonderful convenience item that are sold 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 to use Cremini mushrooms (baby Portobello mushrooms) 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 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 beginning to 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 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.
• 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.
• 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 at this point.
• Transfer the Short Ribs Bourguignon 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 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 Short Ribs Bourguignon. Taste and adjust the seasoning with salt and black pepper.
• MAKE AHEAD: At this point, you can make the recipe for beef bourguignon 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 Short Ribs Bourguignon 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 ribs are cooked 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 Braised Boneless Short Ribs Bourguignon often taste better the next day.

Frequently Asked Questions:

For Slow-Cooker Braised Boneless Short Ribs:

Keep in mind that slow cookers tend to dilute the flavor. Cook the recipe for beef bourguignon short ribs on HIGH for 4-6 hours or LOW for 8-10 hours (depends 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, then leave the cover off for the last 30 minutes or so so that the sauce can reduce slightly and the flavor intensifies. You can also add the slurry at this time and let it simmer on HIGH until it has thickened.

Storage:

• If making ahead of time, 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:

• Cauliflower White Bean Puree
• Twice-Baked Mashed Potatoes (Mashed Potato Casserole)
• Celery Root Puree (Celeriac)
• Creamy Mashed Turnips

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
• Mississippi Boneless Short Ribs Recipe (Without Packaged Mixes)
• Stracotto di Manzo (Italian Pot Roast)

Get all my beef recipes at: Beef Recipes – From A Chef’s Kitchen

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