Short Rib bourguignon
Short Rib Bourguignon is a slow-cooked beef stew with red wine, vegetables, and herbs, creating a rich and savory dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Short Ribs (cut into large pieces) | 1 | Kilogram |
| Red Wine (preferably Burgundy or Pinot Noir) | 750 | Milliliters |
| Beef Stock (low sodium) | 500 | Milliliters |
| Carrot (peeled and sliced) | 3 | Count |
| Onion (chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Tomato Paste | 2 | Tbsp |
| Olive Oil | 3 | Tbsp |
| Flour (all-purpose) | 2 | Tbsp |
| Thyme (fresh) | 1 | Bunch |
| Bay Leaf | 2 | Count |
| Mushrooms (quartered) | 250 | Grams |
| Pearl Onions (peeled) | 200 | Grams |
| Butter (unsalted) | 50 | Grams |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Preheat the oven to 160 degrees Celsius.
- Heat olive oil in a large ovenproof pot over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
- In the same pot, add chopped onions and carrots. Cook until softened, about 5 minutes.
- Add minced garlic and tomato paste, cooking for another minute.
- Sprinkle flour over the vegetables and stir to coat.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot. Add beef stock, thyme, and bay leaves. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Cook for 2.5 to 3 hours until the meat is tender.
- In a separate pan, melt butter and sauté mushrooms and pearl onions until golden brown.
- Add the sautéed mushrooms and onions to the pot for the last 30 minutes of cooking.
- Season with salt and pepper to taste before serving.
Prep
- Thaw beef short ribs in the refrigerator overnight if frozen.
Kitchen equipment
Ovenproof PotLarge Oven