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Short Ribs Bourguignon in white oval serving dish with meat fork.
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4.42 from 62 votes

Boneless Beef Short Ribs (Bourguignon-Style)

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.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Beef
Cuisine: French
Diet: Diabetic
Servings: 6
Author: Carol | From A Chef's Kitchen

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.

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