Go Back Email Link
A hearty dish of tender meat stew with rich gravy served over creamy mashed potatoes, garnished with fresh herbs, accompanied by a round bread roll on a decorative white plate. A glass of amber liquid is partially visible in the background.

Beef Bourguignon with Short Ribs

This recipe provided is an original creation, inspired by traditional Beef Bourguignon recipes with a twist of using short ribs instead of the more commonly used beef chuck. It's formulated to capture the essence and flavors of a classic Beef Bourguignon while allowing for the unique texture and taste that short ribs offer. The method of cooking in the oven is also a traditional approach often used in classic French cooking to ensure slow, even cooking which is crucial for developing the flavors in this dish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 3 hours
Browning 15 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine French
Servings 0
Calories 1146 kcal

Equipment

  • Cutting board and knife
  • Dutch Oven or Heavy-Bottomed Pot
  • Large Skillet or Frying Pan For sautéing the mushrooms and pearl onions separately
  • Pot FOr Boiling potatoes

Ingredients
  

Beef Bourguignon with Short Ribs

  • 2 lbs beef short ribs bone-in
  • Salt & black pepper to taste
  • 4 tbsp olive oil divided
  • 4 slices of thick-cut bacon chopped
  • 2 carrots peeled and sliced
  • 2 onions chopped
  • 4 cloves garlic minced
  • 1/4 cup brandy
  • 2 cups red wine Burgundy or Pinot Noir
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • 2 bay leaves
  • 10-12 small pearl onions peeled
  • 8 oz mushrooms sliced
  • 2 tbsp unsalted butter
  • Fresh parsley chopped for garnish

Creamy Garlic Mashed Potatoes

  • pounds of Yukon Gold potatoes peeled and cut into 1-inch chunks
  • Salt
  • 4 tablespoons 1/2 stick unsalted butter
  • 1/2 cup whole milk or cream
  • Freshly ground black pepper
  • 2 cloves of garlic minced; fresh herbs like parsley or chives, finely chopped

Instructions
 

Beef Bourguignon with Short Ribs

    Season the Short Ribs:

    • Season the short ribs generously with salt and pepper.

    Sear the Short Ribs:

    • In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
    • Add the short ribs and sear until browned on all sides. Remove the short ribs and set aside.

    Cook the Bacon and Vegetables:

    • In the same pot, add the chopped bacon and cook until crisp.
    • Add the carrots, onions, and garlic, and sauté for about 5 minutes until the vegetables are softened.

    Deglaze the Pot:

    • Stir in the brandy, scraping any browned bits from the bottom of the pot.

    Prepare the Stew:

    • After deglazing the pot, add the seared short ribs back to the pot along with the wine, beef broth, tomato paste, thyme, and bay leaves.

    Oven Cooking:

    • Preheat your oven to 300°F (150°C).
    • Cover the Dutch oven with a tight-fitting lid or aluminum foil.
    • Transfer the pot to the oven and bake for about 2.5 to 3 hours, or until the ribs are tender.

    Prepare the Pearl Onions and Mushrooms:

    • While the stew is in the oven, follow step 6 from the previous recipe to sauté the pearl onions and mushrooms.

    Combine and Cook Further:

    • About 30 minutes before the end of the cooking time, remove the pot from the oven, stir in the sautéed mushrooms and onions, cover, and return to the oven to finish cooking.

    Serve:

    • Discard the bay leaves.
    • Garnish with fresh parsley and serve hot, ideally with some crusty bread or over mashed potatoes.

    Preparation:

    • Peel the potatoes and cut them into 1-inch chunks. Rinse them under cold water to remove any excess starch, then drain.

    Boiling:

    • Place the potatoes in a large pot and fill with enough cold water to cover the potatoes by about 1 inch. Add a good pinch of salt to the water.
    • Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.

    Draining:

    • Once the potatoes are cooked, drain them well in a colander to remove all the excess water.

    Mashing:

    • Return the drained potatoes to the pot, add the butter, and begin mashing with a potato masher or ricer until there are no lumps remaining.
    • Warm the milk or cream in a small saucepan or in the microwave until it's hot but not boiling, then gradually add it to the potatoes, continuing to mash until they are smooth and creamy.

    Seasoning:

    • Season the mashed potatoes with salt and freshly ground black pepper to taste. If using, stir in the minced garlic and/or fresh herbs.

    Serving:

    • Transfer the mashed potatoes to a serving bowl and serve hot alongside Beef Bourguignon.

    Optional:

    • For an extra touch of richness, you could also fold in a bit of sour cream or cream cheese.

    Notes

    Recipe Notes: Beef Bourguignon with Short Ribs

    1. Meat Choice:
      • Short ribs are a great choice for this recipe due to their marbling, which provides flavor and tenderness. However, they can be substituted with beef chuck if desired.
    2. Wine Selection:
      • A good-quality red wine, like Burgundy or Pinot Noir, is recommended. The wine contributes significantly to the flavor of the dish, so choose one that you would enjoy drinking.
    3. Cooking Time:
      • The slow-cooking process is key to achieving tender meat and a richly flavored stew. Don’t rush this process; it's worth the wait!
    4. Vegetable Prep:
      • Sautéing the mushrooms and pearl onions separately ensures they retain a good texture and color. It's an extra step but adds to the overall flavor and presentation of the dish.
    5. Herbs:
      • Fresh herbs like thyme and bay leaves are recommended for a more authentic flavor, but dried herbs can be used in a pinch.
    6. Searing the Meat:
      • Make sure to get a good sear on the short ribs; this step is crucial for developing flavor.
    7. Serving Suggestions:
      • Serving atop creamy garlic mashed potatoes is a classic choice, but this dish also pairs well with crusty bread or egg noodles.
    8. Leftovers:
      • Beef Bourguignon tends to taste even better the next day after the flavors have had more time to meld together. Store leftovers in an airtight container in the fridge for up to 3-4 days.
    9. Reheating:
      • Reheat gently on the stovetop over medium-low heat, or in the microwave on a lower power setting to prevent the meat from drying out.
    10. Freezing:
      • This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.
    11. Dairy-Free Option:
      • If you're avoiding dairy, you can sauté the mushrooms and pearl onions in olive oil instead of butter.

    Recipe Notes: Creamy Garlic Mashed Potatoes 

    1. Choice of Potatoes:
      • Yukon Gold potatoes are often recommended for mashing due to their buttery flavor and creamy texture. However, Russet potatoes also work well due to their starchy content which contributes to a fluffy result.
    2. Cooking Potatoes:
      • Starting the potatoes in cold water and bringing them to a boil ensures they cook evenly.
      • Overcooking can lead to waterlogged potatoes, so it's essential to keep an eye on them and test for doneness with a fork.
    3. Draining Well:
      • Ensuring the potatoes are well-drained is crucial as excess water will dilute the flavor and ruin the texture of your mash.
    4. Warming the Milk/Cream:
      • Warm milk or cream is easier to incorporate and helps keep the mashed potatoes hot. Cold milk/cream can also cause the potatoes to become gummy.
    5. Mashing Technique:
      • A potato masher or ricer works well for getting a smooth texture. Avoid using a blender or food processor as they can overwork the potatoes, making them gluey.
    6. Seasoning:
      • Don't skimp on the seasoning. Potatoes need a good amount of salt. Also, freshly ground black pepper can add a nice flavor.
    7. Adding Extras:
      • Incorporating extras like minced garlic or fresh herbs can add a flavor boost. If you enjoy a creamier texture, consider folding in some sour cream or cream cheese.
    8. Serving:
      • Serve the mashed potatoes hot as they can become starchy and dense as they cool. If needed, they can be reheated gently on the stovetop or in the oven, with a little extra milk or cream to restore the creamy texture.
    9. Make-Ahead Tip:
      • If you're planning a big meal, you can make mashed potatoes ahead of time and reheat them in the oven or on the stovetop with a bit of additional milk or cream to restore moisture and creaminess.
    10.  

    Nutrition

    Calories: 1146kcalProtein: 126gFat: 67gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 29gCholesterol: 391mgSodium: 430mgPotassium: 2364mgCalcium: 53mgIron: 14mg
    Keyword Autumn Recipe, Beef Bourguignon, Comfort Food, Garlic Mashed Potatoes, Gourmet, Hearty Stew, Red Wine, Short Ribs, Slow-cooked
    Tried this recipe?Let us know how it was!