Let your holiday table shine with this Braised Red Wine Short Rib Bourguignon—a decadent dish that’s as delightful to eat as it is to prepare. Trust me, your guests will be clamoring for the recipe!
Preheat & Prep: Preheat your oven to 350°F. To prep pearl onions, boil them in water for 2–3 minutes, cool, and peel. Remove stems from cremini mushrooms and clean them with a damp paper towel.
Render Pancetta: Heat a pan over medium-high heat and cook diced pancetta until the fat renders and it becomes crispy. Set aside.
Sear the Short Ribs: In the same pan, sear the short ribs on all sides until golden brown, about 2–3 minutes per side. Transfer them to a large baking dish.
Saute Aromatics: Add sliced garlic, pearl onions, and mushrooms to the pan. Saute for 2–3 minutes, allowing their natural flavors to develop.
Build the Sauce: Stir in red wine, beef broth, tomato sauce, bay leaves, thyme, and salt.
Bake: Pour the sauce over the short ribs in the baking dish. Cover tightly with foil and bake for 30 minutes at 350°F. Then, lower the heat to 300°F and cook for 3 more hours, until the short ribs are fork-tender.
Optional Step: Skim off excess fat with a spatula for a leaner dish.
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Braised Red Wine Beef Short Rib Bourguignon
Equipment
Ingredients
Instructions
Notes
Nutrition