Bourguignon Short Ribs Recipe

Prep the Ingredients

Chop the carrots into bite-sized pieces, dice the onion, and mince the garlic. Clean and slice the mushrooms.

Season the Ribs

Pat the short ribs dry with paper towels, then season generously with salt and black pepper on all sides.

Sear the Short Ribs

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs in batches and sear until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté the Vegetables

In the same pot, reduce the heat to medium and add the onions, carrots, and garlic. Sauté until the onions are translucent, about 5 minutes. Add the mushrooms and continue to cook for another 4 minutes.

Deglaze the Pot

Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 10 minutes.

Add the Remaining Ingredients

Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the liquid.

Braise the Short Ribs

Cover the pot with a lid and simmer on low heat for about 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.

Check and Adjust Seasoning

Once cooked, taste the sauce and adjust salt and pepper as needed.

Serve

Remove the bay leaves before serving. Serve the bourguignon short ribs with mashed potatoes or crusty bread to soak up the rich sauce.