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Beef Ribs Bourguignon

© 2024 |

© 2024 |

Beef bourguignon (aka beef Burgundy) is a traditional French dish of slow cooked beef in a red wine sauce, with pearl onions, button mushrooms and bacon lardons. It's traditionally named from the Burgundy region in France, where it originated. It’s cooked until the meat is falling apart, and the wine-rich gravy thickens slightly to coat the meat.
This version from Colin Fassnidge via DELICIOUS uses the same beef bourguignon flavour on beef short ribs to upgrade this timeless stew. Beef ribs Bourguignon is always better the next day or even a few days later. It really needs time to mature and have the flavours marry together. Serve with some crusty bread to mop up all the sauce or over some creamy polenta or mashed potatoes, and of course a glass of red Burgundy!

  • 2.5 kg Meaty bone-in beef ribs, 6-7 pieces
  • Salt and black pepper
  • 2 tbsp Plain flour, plus extra for dusting
  • 50 ml Tallow (or lard or olive oil)
  • 50 g Unsalted butter, chopped
  • 250 g Streaky bacon, cut into lardons
  • 200 g Whole eschalots, peeled
  • 2 Carrots, cut into 1cm chunks
  • 200 g Button mushrooms, halved
  • 2 tbsp Tomato paste
  • 250 ml Red wine (ideally Burgundy or pinot noir)
  • 800 ml Beef stock
  • 2 Bay leaves
  • 20 g Thyme, leaves picked
  • 1 tbsp Chopped parsley, to garnish
  1. Preheat oven to 180C/350F. Season the ribs well with salt and pepper. Heat the tallow/lard/oil in a large flameproof roasting pan over medium heat. Dust beef in extra flour and cook, in batches of two, for 5 minutes until browned. Remove from pan and set aside.
  2. Add butter to the pan and melt, then add bacon and cook for 6-8 minutes until crispy. Add the eschalots and carrot and cook for 5 minutes or until browned. Add the mushrooms and cook for a further 5 minutes or until browned.
  3. Use a slotted spoon to remove bacon and vegetables from the pan and set aside.
  4. Add 2 tablespoons of flour to the pan and cook for 2 minutes or until lightly toasted. Add the tomato paste and stir to combine, then add the red wine and cook, scraping the base of the pan with a wooden spoon, for a few minutes until reduced by half. Return beef ribs and vegetables to the pan with the beef stock, bay leaves and thyme and bring to the boil.
  5. Cover with baking paper and foil and transfer to the oven. Bake for 3-4 hours or until meat is falling off the bone.
  6. Remove beef and vegetables from the pan and set aside. Using a spoon, skim off the top layer of fat/oil, save it for other use. (I used it to bake bread or to stirfry the carrots)
  7. Return pan with sauce to the oven and bake for 1 hour or until caramelised and the liquid has reduced by half.
  8. Return beef and vegetables to the sauce to warm through, then divide among serving bowls. Sprinkle some chopped parsley over.

© 2024 |

© 2024 |


Rainbow Evening 5/5/24 12:57

one of my favorites... yummy...

[Reply] 5/5/24 16:32

I like using the beef ribs instead of beef chunks, a classic recipe upgraded!

Granny Sue 5/5/24 16:34

Oh my. That sounds incredible.

Tom 5/5/24 17:34

...we don't eat beef often, but this looks wonderful.

Anonymous 5/5/24 19:03

Beef burgundy looks juicy and delicious, lovely preparation 👍😋

Julie 5/5/24 19:06

Beef looks juicy and delicious, Angie 😋😋

DEZMOND 5/5/24 19:45

Wishing you a lovely end of the weekend, it is Orthodox Easter here.

Hena Tayeb 5/5/24 20:42

That looks amazing Angie. So warm and comforting. Perfect for a cold winter day.

Lola Martínez 5/5/24 21:59

Tal y como has cocinado esas costillas, es un plato de lo más tentador. Eso sí, es para comerlo de vez en cuando, pues es contundente y llena mucho. Riquísimo siempre.

Breathtaking 5/5/24 23:30

Hello Angie :=) This is another winner. It looks so good.

DeniseinVA 6/5/24 00:52

Looks incredible Angie!

roentare 6/5/24 01:13

That looks like a fine dish!

Brian's Home Blog 6/5/24 01:49

That looks so darn delicious!

Citu 6/5/24 02:50

Gracias por la receta. Se ve muy rico. Te mando un beso.

foodtravelandwine 6/5/24 04:48

A classic!...I hope you had lots of breads for the juice!!....delicious!!......Abrazotes, Marcela

Vicky Cahyagi 6/5/24 04:53

Delicious food. I like steak too, especially salmon or dori steak

Margaret D 6/5/24 07:27

Now that looks delicious Angie.

David M. Gascoigne, 6/5/24 12:00

Years ago when I still ate beef I used to make Boeuf Bourguignon so back in the day I would have tried this one. Not any more though.

speedy70 6/5/24 14:34

MOlto tenera e saporita questa carne, complimenti!!!!

Carol @Comfort Spring Station 6/5/24 17:47

It looks so wonderful; I just want to dive in and eat!

Anonymous 6/5/24 18:21

Yummy. Beautiful too.

Pattie 6/5/24 19:37

These look MAGNIFICENT! My mouth is watering looking at the photos. I haven’t had beef in a long time. I have saved this recipe and I’m going to give it a try as soon as possible.

JoAnna 6/5/24 19:57

You are an artist in the kitchen!

Pam 6/5/24 19:58

Wow! What a droolworthy dish. Yum.

MELODY JACOB 6/5/24 22:55

Thank you for sharing this delectable recipe! It's sure to be a hit at any dinner table. Read my new blog post.

My name is Erika. 7/5/24 02:31

This looks so delicious. It's a good thing I've eaten my dinner. :) Happy new week Angie.

David 7/5/24 06:12

Hi Angie, What a great looking of my favorites. My wife would eat the mushrooms and pearl onions, we'd both enjoy that great looking beef and I'd have some roasted potatoes on the side. Your presentation is classic! Take Care, Big Daddy Dave

Mbul Kecil 7/5/24 07:25

Your steak looks so good...
I want try your sauce recipe...thanks for inspiring me Angie...

eileeninmd 7/5/24 11:38

Another delicious recipe Angie! Thanks for sharing. Take care, have a great day!

Marcelle 7/5/24 17:09

This looks SO good, Angie!! 💘 Comfort food heaven!!

Laura. M 7/5/24 17:57

Que ricas me gustan. Gracias.
Un abrazo.

Raymund | 8/5/24 03:17

Colin Fassnidge's twist on Beef Bourguignon with beef short ribs sounds absolutely divine! Slow-cooked to perfection, this dish must be bursting with rich flavors from the red wine sauce, paired perfectly with the tender beef ribs. I can already imagine serving it with some crusty bread or creamy polenta to soak up all that delicious sauce. Definitely adding this recipe to my must-try list!

tigerfish 16/5/24 04:13

Oh yes, always so much more flavorful the next day. Leftovers are great! :p

Anonymous 23/5/24 19:12

Even though it’s getting really warm here in the desert, I would really love to try this! Beef ribs are a wonderful cut to use for this dish. David (C&L)


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