Are you craving a truly comforting and delicious meal that's also surprisingly easy to make? Look no further than this Short Rib Bourguignon recipe! This classic French stew, traditionally made with beef bourguignon, gets a luxurious upgrade with tender, fall-apart short ribs. It's the perfect dish for a cozy night in, a special occasion, or impressing your dinner guests. Forget complicated techniques; this recipe breaks down the process into simple, manageable steps, delivering restaurant-quality results in the comfort of your own kitchen. Prepare for a flavor explosion that will leave you wanting more!
Ingredients:
- 2 lbs bone-in beef short ribs, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 bottle (750ml) dry red wine (Burgundy is traditional, but Pinot Noir or Cabernet Sauvignon work well)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- 1 lb small pearl onions, peeled (optional, but adds a nice touch)
- 1/4 cup chopped fresh parsley, for garnish
Instructions:
Step 1: Sear the Short Ribs
Pat the short ribs dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until nicely browned on all sides. Remove from the pot and set aside.
Step 2: Sauté the Vegetables
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the mushrooms and garlic and cook for another 3-5 minutes, until fragrant.
Step 3: Deglaze and Simmer
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef broth, tomato paste, bay leaf, thyme, and rosemary. Bring to a simmer.
Step 4: Braise the Short Ribs
Return the short ribs to the pot. Bring to a simmer, then reduce heat to low, cover, and braise for at least 2.5 - 3 hours, or until the short ribs are incredibly tender. If using pearl onions, add them during the last 30 minutes of cooking.
Step 5: Serve and Enjoy!
Remove the bay leaf before serving. Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.
Tips for the Best Short Rib Bourguignon:
- Don't overcrowd the pot: Sear the short ribs in batches to ensure they brown properly.
- Use good quality red wine: The wine is a key ingredient, so choose one you enjoy drinking.
- Low and slow is key: Braising at a low temperature allows the short ribs to become incredibly tender.
- Taste and adjust seasoning: Add more salt, pepper, or herbs as needed.
Variations:
- Add other vegetables: Feel free to add other vegetables like potatoes, parsnips, or turnips.
- Use different mushrooms: Shiitake or oyster mushrooms would also be delicious.
- Make it spicier: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 500-600
- Protein: High
- Fat: Moderate
- Carbohydrates: Low
This Short Rib Bourguignon recipe is a fantastic example of easy recipes that deliver incredible flavor. It’s a healthy meal option, perfect for a quick dinner, and showcases the beauty of homemade cooking. Enjoy this delicious dish, and don't hesitate to share your culinary creations with us!