Burgundy Braised Short Ribs recipe served on a plate, by Burg & Barrel - Overland Park
Jul 13 2026
Restaurants›Burg & Barrel - Overland Park›Burgundy Braised Short Ribs Recipe

Burgundy Braised Short Ribs Recipe

Inspired by Burg & Barrel - Overland Park
Time5h
Serves4

Slow-cooked short ribs in a rich burgundy sauce.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Short Ribs

Pat the beef short ribs dry with paper towels and season them with salt and black pepper on all sides.

2

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs in batches, searing them for about 3-4 minutes on each side until browned. Remove the ribs and set aside.

3

Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.

4

Add Tomato Paste

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

5

Deglaze the Pot

Pour in the beef broth and Burgundy wine, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.

6

Combine Ingredients

Return the seared short ribs to the pot. Add bay leaves and dried thyme, stirring gently to combine.

7

Slow Cook

Cover the pot with a lid and reduce the heat to low. Let the short ribs braise for 3-4 hours, or until the meat is tender and falls off the bone.

8

Finish and Serve

Once done, remove the short ribs from the pot and let them rest for a few minutes. Skim off any excess fat from the sauce, then serve the ribs with the rich burgundy sauce spooned over the top.