Short Rib Bourguignon Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Begin by seasoning the short ribs with salt and black pepper. Chop the carrots into bite-sized pieces and mince the garlic.

2. 2

   Cook the Bacon

   In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

3. 3

   Brown the Short Ribs

   Add the short ribs to the pot and brown them on all sides, approximately 3-4 minutes per side. Remove and set aside.

4. 4

   Sauté the Vegetables

   In the same pot, add olive oil if needed, then sauté the pearl onions, carrots, and mushrooms until they are tender, about 5-7 minutes.

5. 5

   Add Garlic and Herbs

   Stir in the minced garlic, thyme, and bay leaves and cook for another minute until fragrant.

6. 6

   Deglaze with Wine

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a boil.

7. 7

   Combine and Simmer

   Add the short ribs back to the pot along with the beef broth and the cooked bacon. Bring to a simmer, cover, and reduce heat to low.

8. 8

   Cook Until Tender

   Let it cook for about 2-3 hours, or until the short ribs are tender and the flavors meld together.

9. 9

   Serve

   Remove the bay leaves before serving. Serve hot with crusty bread or over mashed potatoes.