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Boneless Beef Short Ribs (Bourguignon Style)

4.41 from 61 votes
3 hours 30 minutes
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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.”

Short Ribs Bourguignon in white oval serving dish with meat fork.

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!

Short Ribs Bourguignon in white oval serving bowl with serving utensils.

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.

Ingredients for Short Ribs Bourguignon in glass bowls.

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.
Browned bacon in red Dutch oven.
  • 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.
Four browned boneless beef short ribs in red Dutch oven.
  • 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.
Cooked onions in red Dutch oven.
Onions and garlic being stirred with wooden spoon in red Dutch oven.
Tomato paste added to onions and garlic in red Dutch oven.
  • Carefully add the wine, bring it to a boil, and cook for 2 to 3 minutes to reduce slightly.
Red wine added to red Dutch oven.
  • 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.
Recipe with dried herbs added before being braised in red Dutch oven.
Recipe before being braised in red 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.
Recipe before carrots and pearl onions are added.
Carrots and pearl onions added to recipe in red Dutch oven.
  • 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.
Recipe in red Dutch oven with wooden spoon before being thickened.
  • 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.
Flour, butter and some of braising liquid in glass bowl.
Thickening blend added to recipe in red Dutch oven.
Thickened recipe in red Dutch oven.
  • 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.
Sauteed mushrooms in nonstick skillet.
  • Add to Dutch oven and stir them in.
Mushrooms added to bourguignon in red Dutch oven.
Finished Short Ribs Bourguignon in red Dutch oven.
  • 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.
Short Ribs Bourguignon in red Dutch oven.
  • That’s it!! Braised Boneless Beef Short Ribs Bourguignon-Style is ready to serve!
Short Ribs Bourguignon in white oval serving dish with meat fork and serving spoon.

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.
Short Ribs Bourguignon in white oval serving bowl with meat fork.

Frequently Asked Questions:

How long should short ribs braise?

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.

Is it better to cook Boneless Beef Short Ribs Bourguignon-Style (or Beef Bourguignon) in the oven or stovetop?

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.

Can you make Boneless Beef Short Ribs ahead of time?

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.

Can you freeze Boneless Beef Short Ribs?

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.

Short Ribs Bourguignon over mashed potatoes in sage green bowl with fork.

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:

Short Ribs Bourguignon over mashed potatoes in green bowl garnished with fresh parsley.

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Short Ribs Bourguignon in white oval serving dish with meat fork.

Boneless Beef Short Ribs (Bourguignon-Style)

4.41 from 61 votes

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By: Carol | From A Chef’s Kitchen
Boneless Beef 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.
PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Beef
Cuisine French
Servings 6
Calories 524 kcal

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

NOTES ON PEARL ONIONS:
  • 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.
SLOW COOKER INSTRUCTIONS:
  • 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.
MAKE AHEAD:
  • 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.
FREEZER-FRIENDLY:
  • 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

Serving: 1 | Calories: 524kcal | Carbohydrates: 16g | Protein: 47g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 136mg | Sodium: 575mg | Potassium: 1254mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12784IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 6mg

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.

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4.41 from 61 votes (56 ratings without comment)

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41 Comments

  2. Hi there,

    I am excited to try this today. I plan on putting flour on the beef ribs before I sear them in the pan. I have seen this in other recipes and helps with making sure they are tender.

    Is this okay to do?

    Reply

    1. Hi, Suzie, Thanks so much for your question. Yes, that’s totally fine to do. As far as I know, that is usually done to help in the browning and thickening process, but definitely is fine to do. Thanks so much and hope you enjoy!

      Reply

    1. Hi, Colleen, Sorry you had a problem. I clarified the instructions for thickening the sauce/gravy; perhaps it was just in the process. 3 tablespoons of flour should thicken it up quite a bit without it being too thick. Glad you enjoyed the taste and flavor!

      Reply

    1. Hi, Diane, Thanks so much for your feedback but I’m not sure I have an answer for you. After having extremely bland Beef Bourguignon in of all places–France!–I really tried to remedy that here with this recipe. Perhaps it needed more salt? Perhaps the beef broth was bland? I always use Swanson and never “beef-flavored broth.” I did a quick internet search and this recipe is along the lines of Ina Garten’s except she adds cognac and uses less tomato paste. Wish I had a better answer for you!

      Reply

      1. I found it slightly bland as well so I added ground black pepper and it brightened the flavor up. I think it would also benefit from more fat so maybe using stock instead of broth or even just fattier boneless ribs. Bone in ribs would add flavor too and if cooked long enough bones will pull out. That might beef it up so to speak. Overall good rendition but like another person mentioned, my gravy did not thicken either. Maybe not enough fat? I make gravy from drippings a lot and I think just needs adjusting?

      2. Hi, Angie, Thanks so much for your feedback. Boneless beef short ribs are cut from the chuck so fattiness and connective tissue are generally the same as a chuck roast. I’ve made a couple of adjustments to the recipe. I think part of the problem is the steam produced if the cover is placed back on the slow cooker after adding the flour slurry. The steam is going to work against thickening the sauce/gravy so I changed the recipe to simmer uncovered after adding the slurry. Flour can also lose thickening power if cooked too long. I also added, “Adjust seasoning to taste.” Still not sure why some folks said it was a little bland with a whole bottle of wine, bacon, garlic and the other herbs! In my personal chef business, I’ve cooked for numerous people over the years who were afraid of too much flavor so I love that my readers are loving more of it! Thanks again and great feedback like yours helps to make the recipe better! I appreciate it!

  8. 5 stars
    I love recipes that start with “cook a little bacon” ! Cannot wait to try your “better than the French” bourguignon – it looks absolutely delicious and would make a great dinner for Sunday night!

    Reply

    1. Thanks, Kiki! This is definitely better than what I had in France! You’re right; it’s the perfect Sunday dinner. Hope you enjoy and thanks again!

      Reply

  9. This post inspired me to change my planned menu for our belated family Holiday celebration. As I read through the recipe I realized that it is very similar to the way I make Beef Bourguignon in my pressure cooker using cubed chuck roast. I’m a big fan of Boneless Short Ribs and have adapted Carol’s recipe for Cabernet Braised Short Ribs using them with great success. (Full disclosure I’m also a Personal Chef and these are a client favorite!) The Beef Bourguignon was a big hit–so much so that the 2 leftover grabbing children left us with barely two ladle-fulls of the gravy with a few carrots and mushrooms! We also served it with our favorite Cauliflower & Leek Puree that Carol paired with the aforementioned Cabernet Braised Short Ribs. All three of these recipes are company worthy and yet some of the best comfort food you’ll ever make! Enjoy!

    Reply

    1. Thanks for the wonderful endorsement, Jim! So glad you all enjoyed and the recipes didn’t disappoint for something as important for a holiday celebration.

      Reply

    1. Absolutely! Not sure what’s missing in the post as they are in the recipe area but I know it’s easy to scroll past things sometimes. Here’s the list:

      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 ¼ 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 ½-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
      Thanks so much and hope you enjoy!

      Reply