Lunch & Dinner

Short Rib Bourguignon – Hearty Food Ideas

Name: Short Rib Bourguignon – Hearty Food Ideas
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Ingredients: 1 bottle dry red wine; 6 carrots, peeled and chopped; 2 tablespoons fresh thyme leaves, chopped; 8 cloves of garlic, smashed; 2 cups sliced baby Bella mushrooms; 5 pounds bone-in beef short ribs; 2 tablespoons tomato paste; 2 dried bay leaves; 1 tablespoon balsamic vinegar; 4 tablespoons unsalted butter; 1/4 cup brandy; 6 shallots, halved; Sea salt and freshly cracked black pepper; 2 cups beef stock; 2 medium yellow onions, thinly sliced; 1 tablespoon fresh sage, finely chopped

Glennis Annis March 24, 2025

Servings: 6 Total Time: 3 hrs 30 mins Difficulty: Intermediate

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Pairing your short rib bourguignon with the right sides can elevate the experience. A crusty French baguette is perfect for mopping up the rich sauce, while creamy mashed potatoes provide a silky balance to the hearty meat. If you’re craving a little extra crunch, garlic bread offers a flavorful, crispy contrast.

Roasted root vegetables like carrots, parsnips, and potatoes bring a sweet caramelized note that complements the savory beef.

A light, fresh salad with a vinaigrette adds a refreshing brightness that cuts through the dish’s richness. Together, these sides create a well-rounded, satisfying meal.

What is Short Rib Bourguignon?

Short rib bourguignon is a classic French dish originating from the Burgundy region. The star of the show, the beef short ribs, are braised in a rich mixture of red wine, stock, and aromatic vegetables, creating a mouthwatering dish that brims with flavor.

Traditionally, this dish showcases the art of slow cooking, rendering the meat remarkably tender and infusing the vegetables with complex tastes.

However, I love how this meal transcends its origins. It can be made in various kitchens across cultures, adding a personal touch with each twist.

This dish should not only be revered for its rich flavors but also for its stunning aroma, which invites the whole neighborhood to your kitchen during cooking.

Why You’ll Love This Short Rib Bourguignon

Prepare for a flavor explosion. The combination of red wine and beef creates a sauce that is layered and rich. With each bite, you will appreciate how the slow-cooked beef almost dissolves on your tongue. It’s like a warm blanket on a chilly evening.

The vegetables play a significant role, too. Carrots and shallots soften in the cook, releasing their natural sweetness, while fresh herbs like thyme and sage add a fragrant layer that sings in your mouth.

Let’s not forget about the practicality of this dish. Once you’ve rolled up your sleeves and prepped the ingredients, much of the cooking is hands-off. It can simmer away on the stove while you tackle other tasks, making you feel like a culinary wizard without spending all evening in the kitchen.

The Ingredients You Will Need to Make Short Rib Bourguignon

To create this culinary masterpiece, gather:

1 bottle dry red wine
6 carrots, peeled and chopped
2 tablespoons fresh thyme leaves, chopped
8 cloves of garlic, smashed
2 cups sliced baby Bella mushrooms
5 pounds bone-in beef short ribs
2 tablespoons tomato paste
2 dried bay leaves
1 tablespoon balsamic vinegar
4 tablespoons unsalted butter
1/4 cup brandy
6 shallots, halved
Sea salt and freshly cracked black pepper
2 cups beef stock
2 medium yellow onions, thinly sliced
1 tablespoon fresh sage, finely chopped

Directions: Making Short Rib Bourguignon

This is a dish that might seem daunting, but I assure you it is totally doable. Let’s break it down step by step.

Step 1: Prepare and Sear the Meat

Start by prepping your short ribs. Pat them dry, then season generously with sea salt and freshly cracked black pepper. In a heavy pot, heat a splash of oil over medium-high heat. Sear the short ribs on all sides until they’re beautifully browned. This caramelization is crucial; it builds flavor.

Once done, remove the ribs and set them aside. You should have some gorgeous bits stuck to the bottom of your pot. Don’t worry; we’ll get those into the sauce shortly.

Step 2: Sauté Vegetables

In the same pot, add the butter. Toss in the sliced shallots and onions. Sauté until they become translucent. Follow that with the smashed garlic, carrots, and mushrooms. Stir for a few minutes until everything is softening and you can smell the heavenly aroma wafting through your kitchen.

Step 3: Deglaze the Pot

Now comes the fun part. Pour in that bottle of red wine, scraping up all those flavorful bits clinging to the bottom. Add the brandy and let it simmer. Allow it to reduce by about half. This step extracts flavor and adds to the richness of the sauce.

Step 4: Combine Everything

Once the wine has reduced, stir in the tomato paste, thyme, and sage. Return the short ribs to the pot and nestle them among the veggies.

Now add the beef stock, balsamic vinegar, bay leaves, and a sprinkle of sea salt and freshly cracked black pepper. Stir everything together.

Step 5: Slow Cook to Perfection

Bring the mixture to a gentle simmer. Cover the pot and let it cook low and slow for about three hours. You want the meat to become incredibly tender. If you’re feeling adventurous, you can transfer it to the oven at 325°F for the same amount of time.

Step 6: Finishing Touches

After three hours, remove the pot and check the meat; it should be fork-tender. Discard the bay leaves. If the sauce seems too thin, you can simmer it uncovered for a few more minutes to thicken it up.

Step 7: Serve and Enjoy

Serve the short rib bourguignon over buttery mashed potatoes or alongside a slice of crusty bread. Either way, be prepared for compliments.

Notes: Tips for Success

Choose Quality Meat: The better the cut of meat, the tastier the dish. Look for well-marbled short ribs.
Wine Matters: Use a wine you enjoy drinking. The flavor will concentrate as it cooks.
Don’t Rush It: Let it simmer low and slow. Rushing the process sacrifices flavor and tenderness.
Make Ahead: This dish tastes even better the next day. Letting it rest enhances the flavors.
Adjust Seasoning: Taste before serving and adjust seasoning as necessary.

Storage Tips

Short rib bourguignon keeps well in the fridge for three days. To store, let it cool completely before transferring to an airtight container. It can also be frozen for up to three months. Just remember to let it thaw in the fridge overnight when you’re ready to enjoy it again.

Serving Suggestions

With Creamy Polenta: The softness of polenta pairs beautifully with the beef and sauce.
On a Bed of Egg Noodles: These offer a comforting base to soak up the rich flavors.
Topped with Fresh Herbs: A sprinkle of chopped parsley gives a burst of freshness.
With Roasted Brussels Sprouts: Their slight bitterness contrasts with the richness of the dish.
Accompanied by a Simple Arugula Salad: This adds a bite and freshness that balances the meal.

What Other Substitutes Can I Use in Short Rib Bourguignon?

Chuck Roast: If short ribs are unavailable, chuck roast works well. It’s tender and flavorful.
Lamb Shanks: A different but delightful twist could be lamb shanks for a richer flavor.
Portobello Mushrooms: For a vegetarian version, thick slices of portobello mushrooms can replace beef.
Venison: If you have access, venison can provide a unique twist with its gamey flavor.
Chicken Thighs: For a lighter option, boneless, skinless chicken thighs will cook faster but still provide depth.

Conclusion

Short rib bourguignon is more than just a meal; it’s an experience laden with history, flavor, and warmth. Crafting this dish allows you to engage with your ingredients, creating not just a dinner but a memory.

Each bite offers a taste of France, a discussion starter, and a reason to gather friends or family. So fire up your kitchen, roll your sleeves, and let the delightful aromas fill your home.

You’re about to create something extraordinary—a dish that will warm hearts long after it disappears from the table.

Dive in, enjoy, and relish the comfort that comes from a well-cooked meal. Bon appétit!

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Short Rib Bourguignon – Hearty Food Ideas

Author: Glennis Annis Cuisine: French Courses: Lunch & Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 3 hrs Total Time 3 hrs 30 mins

Servings: 6 Calories: 673 kcal

Best Season: Suitable throughout the year

Description

My kitchen usually fills with laughter and aromas when I try my hand at home cooking. One dish that never fails to impress is short rib bourguignon. Picture this: tender beef bathed in a red wine sauce, ready to melt in your mouth.

It’s not just a dish; it’s a warm embrace on a plate. For me, preparing this recipe is like storytelling; each ingredient adds a chapter, building a narrative that invites everyone to gather around the table.

What makes it special? Perhaps it’s its French roots. Or maybe it’s the deep flavors that unfold slowly as you cook. I remember the first time I made this dish; my friends gathered around, eyes wide with anticipation.