Jul 14 2026
Restaurants›Common Restaurant›Beef Bourguignon With Chocolate Braised Short Rib Recipe

Beef Bourguignon With Chocolate Braised Short Rib Recipe

Inspired by Common Restaurant
Time4h
Serves4

Make Beef Bourguignon With Chocolate Braised Short Rib Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Short Ribs & Marinade

Vegetables & Mirepoix

Liquids & Braising Flavor

Herbs & Aromatics

Finishing & Thickening

Method

Short Ribs & Marinade

  1. 1

    Prep and season

    Pat short ribs dry with paper towels. Season all sides with kosher salt (2 tsp) and black pepper (1 tsp). Dust the ribs lightly and evenly with 3 tbs all-purpose flour, shaking off excess.

  2. 2

    Brown the short ribs

    Heat a large heavy Dutch oven or braising pot over medium-high heat. Add 2 tbs vegetable oil and heat until shimmering. Working in batches to avoid crowding, sear short ribs 3–4 minutes per side until deeply browned. Transfer browned ribs to a plate and set aside.

Vegetables & Mirepoix

  1. 3

    Sauté mirepoix

    Reduce heat to medium. If necessary add 1 tbs more oil to the pot. Add diced onion (1 cup), carrots (2 cups), and celery (2 cups). Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

  2. 4

    Add garlic & mushrooms

    Add minced garlic (4 cloves) and halved mushrooms (12 oz). Cook until mushrooms release moisture and begin to brown, about 6 minutes. Push vegetables to the sides of the pot.

  3. 5

    Caramelize pearl onions

    In a separate skillet, melt 1 tbs butter over medium heat and sauté peeled pearl onions (12) until golden and tender, about 8 minutes. Set aside. (Alternatively, add them into the pot with the mushrooms if short on pans.)

Liquids & Braising Flavor

  1. 6

    Deglaze with wine

    Stir the tomato paste (2 tbs) into the vegetables and cook 1–2 minutes to deepen flavor. Pour in the dry red wine (3 cups) and scrape up the browned bits from the bottom of the pot. Increase heat and bring to a simmer; reduce wine by about one-third, 8–10 minutes.

  2. 7

    Add stock and seasonings

    Return the browned short ribs and any accumulated juices to the pot, nestling them into the vegetables. Add beef stock (3 cups), brown sugar (1 tbs), balsamic vinegar (1 tsp), bay leaves (2), and fresh thyme sprigs (4). The liquid should come about two-thirds up the ribs; add a little extra stock or water if necessary. Bring to a gentle simmer.

  3. 8

    Incorporate chocolate and braise

    Stir in the finely chopped dark chocolate (1 oz) until melted and integrated — this will add depth and richness without making the sauce sweet. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the short ribs are very tender and falling from the bone, 2.5–3 hours.

Finishing & Thickening

  1. 9

    Remove ribs and reduce sauce

    Carefully lift short ribs from the braising liquid and place on a tray, tented with foil to keep warm. Skim off any excess fat from the surface of the braising liquid. Place the pot over medium-high heat and simmer the sauce until it reduces and thickens slightly, about 10–15 minutes.

  2. 10

    Make beurre manié & finish

    In a small bowl, mash together 2 tbs unsalted butter and 1 tbs flour to form a paste (beurre manié). Whisk small pieces of the butter-flour paste into the simmering sauce a little at a time until desired thickness is reached. Stir in caramelized pearl onions and reserved sautéed mushrooms. Adjust seasoning with salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). If the sauce needs more glossy richness, stir in an additional 1 tbs cold butter at the end.

  3. 11

    Return ribs & serve

    Nestle the short ribs back into the sauce to warm through for 5 minutes. Sprinkle chopped parsley (2 tbs) over the dish and serve hot with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.

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