Jul 14 2026
Restaurants›Elyse Restaurant›Braised Short Ribs Bourguignon Recipe

Braised Short Ribs Bourguignon Recipe

Inspired by Elyse Restaurant
Time4h
Serves4

Bone-in braised Angus beef short ribs served in red wine sauce with onion, carrot, garlic, herbs, and a side of Belgian style fries

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Ingredients

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For the Braised Short Ribs

For the Belgian Style Fries

Method

For the Braised Short Ribs

  1. 1

    Prepare the Ribs

    Preheat the oven to 325°F (160°C). Season the short ribs with salt and black pepper.

  2. 2

    Sear the Ribs

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

  3. 3

    Sauté Vegetables

    In the same pot, add chopped onion and diced carrot. Sauté for about 5-7 minutes until soft. Add minced garlic and cook for an additional 1-2 minutes.

  4. 4

    Add Herbs and Liquid

    Stir in the fresh thyme and bay leaves. Pour in the red wine and scrape the bottom of the pot to deglaze. Allow the wine to simmer for about 5 minutes.

  5. 5

    Combine and Braise

    Return the short ribs to the pot, add the beef stock, and ensure the ribs are mostly submerged. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.

  6. 6

    Finishing Touches

    Once done, remove the pot from the oven. Take out the short ribs and let them rest. Skim any excess fat from the surface of the sauce before serving.

For the Belgian Style Fries

  1. 7

    Heat the Oil

    In a large deep pot, heat the vegetable oil over medium-high heat until it reaches 325°F (160°C).

  2. 8

    Fry the Potatoes (First Fry)

    Carefully add the cut fries to the hot oil in batches. Fry for about 4-5 minutes until soft but not browned. Remove and drain on paper towels.

  3. 9

    Increase Oil Temperature

    Increase the oil temperature to 375°F (190°C).

  4. 10

    Fry the Potatoes (Second Fry)

    Return the fries to the hot oil in batches and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels. Season with salt to taste.

  5. 11

    Serve

    Serve the braised short ribs alongside the Belgian style fries, drizzling the sauce over the ribs.

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