Cousin Bartholomew's Braised Short Rib Bourguignon

Name: Cousin Bartholomew's Braised Short Rib Bourguignon (Standard)
Total time: 4 h
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Beef Short Ribs; 1 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Black Pepper; 1 Yellow Onion-diced; 2 Carrots-chopped; 2 Celery Stalks-chopped; 4 Garlic Cloves-minced; 8 oz Cremini Mushrooms-quartered; 1 Dry Red Wine-Burgundy or Pinot Noir; 2 cups Beef Broth; 2 tbsp Tomato Paste; 2 Bay Leaves; 1 tsp Dried Thyme; 2 tbsp Butter; 2 tbsp All-Purpose Flour; 1/4 cup Fresh Parsley-chopped

⏱4h

👥6

🔥650 cal

Medium

🍽️Holiday

A hearty and comforting classic French stew featuring tender braised short ribs in a rich red wine sauce.

3 lbs Beef Short Ribs

1 tbsp Olive Oil

1 tsp Salt

1/2 tsp Black Pepper

1 Yellow Onion-diced

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(0 reviews)

⏱4h

👥6

🔥650 cal

Medium

🍽️Holiday

A hearty and comforting classic French stew featuring tender braised short ribs in a rich red wine sauce.

#Stew #Beef #French #Comfort Food

Instructions

Season Short Ribs with Salt and Pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned, working in batches if necessary. Remove Short Ribs and set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8-10 minutes. Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 2 minutes.
Pour in Red Wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 5 minutes to reduce slightly.
Return Short Ribs to the Dutch oven. Add Beef Broth, Bay Leaves, and Thyme. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 3-3.5 hours, or until Short Ribs are fork-tender.
Remove Short Ribs from the Dutch oven and set aside. Strain the braising liquid into a saucepan. Discard solids.
In a separate saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the strained braising liquid and bring to a simmer, cooking until thickened, about 5-7 minutes.
Return Short Ribs to the sauce and heat through. Garnish with Fresh Parsley before serving.

Ingredients

3 lbs 1.36 kg Beef Short Ribs
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1 1 medium Yellow Onion-diced
2 2 medium Carrots-chopped
2 2 medium Celery Stalks-chopped
4 4 medium Garlic Cloves-minced
8 oz 227 g Cremini Mushrooms-quartered
1 750 mL Dry Red Wine-Burgundy or Pinot Noir
2 cups 473 mL Beef Broth
2 tbsp 30 mL Tomato Paste
2 2 medium Bay Leaves
1 tsp 5 mL Dried Thyme
2 tbsp 30 mL Butter
2 tbsp 30 mL All-Purpose Flour
1/4 cup 60 mL Fresh Parsley-chopped

Equipment

Dutch Oven
Saucepan
Baking Sheet
Whisk

Instructions

Season Short Ribs with Salt and Pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned, working in batches if necessary. Remove Short Ribs and set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8-10 minutes. Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 2 minutes.
Pour in Red Wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 5 minutes to reduce slightly.
Return Short Ribs to the Dutch oven. Add Beef Broth, Bay Leaves, and Thyme. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 3-3.5 hours, or until Short Ribs are fork-tender.
Remove Short Ribs from the Dutch oven and set aside. Strain the braising liquid into a saucepan. Discard solids.
In a separate saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the strained braising liquid and bring to a simmer, cooking until thickened, about 5-7 minutes.
Return Short Ribs to the sauce and heat through. Garnish with Fresh Parsley before serving.