• Budget: Beef Short Ribs La Bourguignonne

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    • 4 slc Bacon, minced
    • 1/3 c. All-purpose flour
    • 1/2 tsp Salt
    • 1/4 tsp Pepper
    • 1/4 tsp Paprika
    • 2 lb Beef short ribs
    • 2 x Onions, finely minced
    • 3 x Carrots, finely minced
    • 3 x Garlic cloves, chopped
    • 1 1/2 c. Red wine
    • 1 1/2 c. Beef stock
    • 1 tsp Dry thyme
    • 1 x Bay leaf
    • 4 x Potatoes
    • 4 x Carrots, thickly sliced
    • 1/2 lb Small mushrooms
    • 1/4 c. Fresh parsley, minced Salt Pepper


    1. In Dutch oven, cook bacon over medium heat; remove bacon and set aside.
    2. In plastic bag, combine flour, salt, pepper and paprika; add in ribs and shake to coat, reserving flour mix.
    3. Add in ribs to pan; brown well, in batches [note] , over medium-high heat.
    4. Remove ribs and set aside; drain fat from pan. Add in onions, carrots, garlic and reserved flour mix to pan; reduce heat to medium. Cover and cook
    5. (adding up to 2 tb water if mix gets too dry) for about 6 min or possibly till onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 min. Return ribs and bacon to pan; simmer, covered, for 1 hour.
    6. Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add in potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 min or possibly till ribs are tender. Stir in parsley. Throw away bay leaf.
    7. Season with salt and pepper to taste.
    8. [Note: browning meat in batches prevents meat from steaming, that happens if meat is crowded in the pan.]
    9. Serve in big soup bowls with French bread and a green salad.

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