Short Rib Bourguignonne Recipe

Name: Short Rib Bourguignonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon paprika; 1 teaspoon cayenne pepper; 1 teaspoon salt; 1 teaspoon black pepper; 3 to 4 pounds beef short ribs, cut into thirds; 3 to 4 tablespoons unsalted butter; 1/2 cup bacon lardoons, diced; 2 large white onions, sliced; 4 shallots, quartered; 1 pound mushrooms; 1 cup celery, diced; 1/2 cup carrots, diced; 2 cups red wine or half bottle; 4 cups beef stock or to cover

Servings: persons

2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon lardoons, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine or half bottle
4 cups beef stock or to cover

1
Preheat oven to 350 to 375 degrees F.
2
Combine flour, paprika, cayenne pepper and black pepper in a bowl.
3
Add the short ribs, coating them lightly in the flour mixture.
4
In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden.
5
Add the ribs, shaking off any excess flour.
6
Sear the meat until brown, moving the ribs around covering them with the butter.
7
In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden.
8
Deglaze the pan with the red wine, adding a little at a time.
9
Let reduce over high heat for 1 minute.
10
Add the rest of the wine and beef stock, and bring to a simmer.
11
Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours.
12
Taste and adjust seasoning.

1199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon salt, and more.

Yes, Short Rib Bourguignonne falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Short Rib Bourguignonne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions