When the chilly evenings of fall arrive, nothing warms the soul quite like a hearty bowl of Short Rib Bourguignon. As I stood in my kitchen, the comforting scent of slow-cooked beef wafted through the air, transporting me to a cozy French bistro. Inspired by Chef Benjamin Navarro’s exquisite take on this classic dish, I discovered that it’s not just a meal, but an experience filled with rich flavors and aromatic herbs. The tender short ribs steeped in a luxurious cabernet sauvignon create a deep, wine-dark stew that invites you to gather around the table with family and friends.
What I love most about this recipe is its simplicity; once you’ve done the initial prep, the oven takes care of the rest while you can focus on the good company or perhaps a glass of that same cabernet. Whether you’re a seasoned chef or someone bored with takeout, this Short Rib Bourguignon is the perfect antidote, turning your kitchen into a haven of flavor with minimal fuss. Join me as we delve into making this sumptuous French masterpiece—it’s a meal that tastes like it took all day, but only requires your patience and love.
Why is Short Rib Bourguignon a Must-Try?
Rich, Unforgettable Flavor: The fusion of tender short ribs and cabernet sauvignon creates a deeply flavorful stew that delights the palate.
Easy Preparation: With simple steps and mostly hands-off cooking, you can enjoy a gourmet experience effortlessly.
Impressive Presentation: Serve it up with a glossy sauce that looks as good as it tastes, perfect for special gatherings.
Ideal for Gatherings: This dish is a crowd-pleaser, guaranteed to warm hearts and home during chilly evenings.
Make-Ahead Convenience: Prepare it ahead of time, allowing the flavors to deepen overnight—a great way to impress guests with minimal last-minute effort!
If you’re looking for more ideas on complementary side dishes, be sure to check out our suggestions!
Short Rib Bourguignon Ingredients
For the Stew
• Short Ribs – A rich protein base; use bone-in or boneless, cut into 2-inch cubes for even cooking.
• Cabernet Sauvignon – This wine enriches the flavor; remember to use two bottles—one for marinating and one for cooking.
• Onions – Adds sweetness and depth; yellow or sweet onions work wonderfully here.
• Carrots – Contributes natural sweetness and texture; chop them into matchsticks or rounds for the best bite.
• Celery – Fresh flavor and crunch; finely diced for even distribution in the stew.
• Garlic – Provides an aromatic kick; mince for stronger flavor that enhances the stew’s essence.
• Thyme – This fresh herb infuses earthy notes; fresh is best, but dried can work in a pinch.
• Bay Leaves – Essential for that herbal aroma that makes the stew irresistible.
• Vegetable Oil – Necessary for browning the meat; olive oil can be a fantastic substitute.
• Bacon – Adds richness and depth; feel free to omit for a vegetarian edition.
• Tomato Paste – Deepens the umami flavor; a crucial ingredient for a rich base.
• Beef Stock – Offers moisture and depth; vegetable stock can be used for a lighter alternative.
How to Make Short Rib Bourguignon
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Marinate: In a large bowl, combine the short ribs, carrots, onions, garlic, bay leaves, thyme, celery, and one bottle of cabernet sauvignon. Let marinate overnight in the refrigerator to deepen the flavors.
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Preheat Oven: Set your oven to 325°F (163°C), allowing it to warm up while you prepare your ingredients.
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Prepare Meat: After marinating, drain the short ribs and pat them dry with paper towels. Season generously with salt and pepper to enhance the flavor during cooking.
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Cook Bacon: Heat vegetable oil in a skillet over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, reserving the drippings in the pan.
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Brown Meat: In batches, sear the short rib cubes in the hot skillet until browned on all sides, about 5 minutes per batch. Transfer the browned meat to a heavy casserole dish.
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Sauté Vegetables: Add the remaining vegetables to the skillet with the reserved bacon fat. Sauté until they are golden brown and slightly softened, approximately 10 minutes.
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Combine & Cook: Stir in the tomato paste and cook for an additional 4 minutes. Pour this mixture over the short ribs in the casserole, then add the second bottle of wine and beef stock. Stir gently to combine.
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Braise: Cover the casserole and place it in the preheated oven. Cook for about 2 hours, or until the meat is fork-tender and the flavors have melded beautifully.
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Serve: This stew can be made ahead of time and reheated gently on the stove before serving. Enjoy the rich flavors with company!
Optional: Serve with crusty bread or creamy mashed potatoes for an indulgent meal.
Exact quantities are listed in the recipe card below.
What to Serve with Short Rib Bourguignon?
The rich and savory notes of this French classic call for side dishes that complement its depth and enhance the overall dining experience.
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Creamy Mashed Potatoes: Their buttery smoothness perfectly balances the hearty stew, allowing every bite to melt in your mouth.
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Crusty French Bread: Ideal for soaking up the luscious sauce, this crispy loaf adds texture, making each spoonful a delight.
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Garlic Roasted Broccoli: This vibrant side brings a fresh, crunchy contrast, enhancing the meal with a burst of color and flavor.
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Savory Polenta: Its creamy, comforting nature pairs beautifully with the stew, offering a wonderful foundation for the tender meat and sauce.
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Herbed Rice Pilaf: Light and fluffy, this side absorbs the stew’s flavors, providing a subtle base that complements without overwhelming.
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Red Wine: A glass of the same cabernet sauvignon used in the dish can elevate your meal, creating a harmonious dining experience.
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Classic Caesar Salad: Crisp greens with a tangy dressing cleanse the palate and provide a refreshing contrast to the rich stew.
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Chocolate Fondant: End on a sweet note with this luscious dessert; its richness matches the hearty depth of the bourguignon, leaving everyone satisfied.
Helpful Tricks for Short Rib Bourguignon
- Patience is Key: Allowing your short ribs to marinate overnight not only intensifies the flavor but ensures tender, succulent meat.
- Browning Matters: Always brown your short ribs in batches. This maintains the skillet’s heat, leading to a beautiful sear—don’t rush this step!
- Season Wisely: Before serving, taste and adjust the seasoning. This ensures your Short Rib Bourguignon has the perfect balance of flavors.
- Sauce Thickness: If your sauce is too thin, remove the lid during the last 30 minutes of cooking to let it reduce and thicken for a luxurious finish.
- Make it Ahead: This dish can be prepared in advance. Refrigerating it not only saves time but allows the flavors to deepen overnight—perfect for impressing guests!
How to Store and Freeze Short Rib Bourguignon
Fridge: Store your Short Rib Bourguignon in an airtight container for up to 3 days. The flavors will continue to develop, making it even more delicious over time.
Freezer: For longer storage, freeze the stew in a freezer-safe container for up to 3 months. Be sure to leave some room for expansion as it freezes.
Reheating: Thaw in the refrigerator overnight before reheating gently on the stove over low heat. Add a splash of beef stock or water if the sauce has thickened.
Make-Ahead Tips: Prepare the Short Rib Bourguignon a day ahead; allowing it to sit overnight in the fridge enhances its flavor, making it a practical choice for gatherings.
Make Ahead Options
These Short Rib Bourguignon are perfect for busy home cooks wanting to save time! You can marinate the short ribs and vegetables up to 24 hours in advance, allowing the flavors to deepen beautifully in the refrigerator. Simply combine the short ribs with the carrots, onions, garlic, bay leaves, thyme, celery, and one bottle of wine, then store them in an airtight container. On the day of serving, you can easily sear the meat and sauté the vegetables before braising—all of which will yield just as delicious results when you take a bit of time to prep ahead. Once cooked, the stew can be stored in the refrigerator for up to 3 days, and reheated gently on the stove before serving, ensuring a comforting meal without the last-minute rush!
Short Rib Bourguignon Variations & Substitutions
Feel free to make this wonderful dish your own with these tasty twists and swaps!
- Cut Variation: Swap short ribs for chuck roast for a budget-friendly alternative that still delivers rich flavor.
- Wine Twist: Use a different red wine like Merlot or Pinot Noir for a unique flavor profile that complements the stew beautifully.
- Add Depth: Toss in a handful of mushrooms to deepen the flavor, adding an earthy note that pairs perfectly with the beef.
- Herb Boost: Experiment with fresh rosemary or a bouquet garni for a delightful herbal infusion that elevates the dish’s aroma.
- Heat Level: Add a pinch of red pepper flakes for a gentle kick, balancing the richness of the stew with a touch of heat.
- Vegetarian Option: Replace short ribs with hearty jackfruit or lentils for a plant-based version that doesn’t skimp on flavor or texture.
- Extra Veggies: Include parsnips or turnips for an additional layer of sweetness and a bit more texture to your delicious stew.
- Creamy Finish: Stir in a dollop of sour cream or crème fraîche before serving to add creaminess and a delightful tang that brightens the whole dish.
Short Rib Bourguignon Recipe FAQs
What type of short ribs should I use?
I recommend using bone-in short ribs as they tend to provide more flavor. If you prefer boneless, ensure they are cut into 2-inch cubes for even cooking. Look for marbled meat, which will give you that tender, melt-in-your-mouth texture.
How should I store leftover Short Rib Bourguignon?
You can store your Short Rib Bourguignon in an airtight container in the fridge for up to 3 days. The flavors actually get richer over time, so it’s a great option for meal prep. Just remember to let it cool down before sealing!
Can I freeze Short Rib Bourguignon?
Absolutely! To freeze, allow the dish to cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stove.
Why is my Short Rib Bourguignon sauce too thin?
If your sauce turns out thinner than expected, no worries! Remove the lid during the last 30 minutes of cooking to let it reduce and thicken. You can also mix a tablespoon of cornstarch with cold water and stir it in gradually to reach your desired consistency.
Is this recipe suitable for a gluten-free diet?
Yes! To make the Short Rib Bourguignon gluten-free, simply substitute regular beef stock and any other ingredients that may contain gluten with gluten-free alternatives. Always check the labels for hidden gluten in condiments and stocks.
Can I make this dish a day in advance?
Absolutely! In fact, making Short Rib Bourguignon a day ahead is encouraged, as allowing it to sit overnight in the fridge lets the flavors meld beautifully. Just reheat it gently on the stove before serving for a comforting, warm meal.
Savory Short Rib Bourguignon That Will Impress Everyone
Ingredients
Equipment
Method
- In a large bowl, combine the short ribs, carrots, onions, garlic, bay leaves, thyme, celery, and one bottle of cabernet sauvignon. Let marinate overnight in the refrigerator to deepen the flavors.
- Set your oven to 325°F (163°C), allowing it to warm up while you prepare your ingredients.
- After marinating, drain the short ribs and pat them dry with paper towels. Season generously with salt and pepper.
- Heat vegetable oil in a skillet over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside.
- In batches, sear the short rib cubes in the hot skillet until browned on all sides, about 5 minutes per batch. Transfer the browned meat to a heavy casserole dish.
- Add the remaining vegetables to the skillet with the reserved bacon fat. Sauté until golden brown and slightly softened, approximately 10 minutes.
- Stir in the tomato paste and cook for an additional 4 minutes. Pour this mixture over the short ribs in the casserole, then add the second bottle of wine and beef stock. Stir gently to combine.
- Cover the casserole and place it in the preheated oven. Cook for about 2 hours, or until the meat is fork-tender.
- This stew can be made ahead of time and reheated gently on the stove before serving.