This is a print preview of "Budget: Beef Short Ribs La Bourguignonne" recipe.

Budget: Beef Short Ribs La Bourguignonne Recipe
by Global Cookbook

Budget: Beef Short Ribs La Bourguignonne
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  Servings: 6


  • 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.