Try this Oven Braised Beef Bourguignon Recipe recipe
- 1 bay leaf
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1/2 onion, chopped
- 1 tablespoon oil
- salt and freshly ground pepper
- 1 bone in short rib
- 2 ounces finely diced pancetta
- 2 cloves garlic peeled and sliced
- 1.5 cups burgundy red wine
- 1.5 cups no sodium beef broth
- 2-3 stems fresh thyme
- 1 carrot, cut into 1 inch pieces
- 1 lb cremini mushrooms quartered
- freshly chopped parsley to finish
- Carbohydrate 26.3186276887059 g
- Cholesterol 0 mg
- Fat 27.8848283337462 g
- Fiber 2.84034933504156 g
- Protein 7.430192116201 g
- Saturated Fat 3.62218986663583 g
- Serving Size 1 1 Serving (326g)
- Sodium 6996.01055924322 mg
- Sugar 23.4782783536644 g
- Trans Fat 1.68512609991894 g
- Calories 363 calories
Step-by-step
- Heat the oven to 300°F.
- Season the short rib all sides with salt and freshly ground pepper.
- Heat the oil over medium-high heat in a medium oven proof pot.
- Sear all sides of the beef, until well browned.
- Remove and set aside.
- Add the pancetta and cook, stirring, until crispy and brown.
- Add the chopped onions and garlic and cook, over medium until golden.
- Stir in the flour and cook, 1-2 minutes.
- Add the wine and bring to a boil, scraping and deglazing the pan.
- Add the beef broth, tomato paste, bay leaves, thyme, and short rib.
- Bring to a simmer, then cover.
- Braise in the oven, covered for 2-3 hours, or until the meat is tender.
- Where there’s 45 minutes left on the cooking time, stir in the the vegetables, cover and continue to cook.
- When done, taste and season with salt and pepper.
- Finish with parsley and enjoy with pasta or bread.
Bone-in short ribs outperform boneless chuck cuts in a traditional bourguignon because rendered collagen from the bone naturally thickens the braising liquid without requiring excessive starch. Achieving that signature velvety sauce relies on maintaining a gentle 300 degree Fahrenheit oven environment rather than a rolling stovetop boil, which causes muscle fibers to seize and dry out. When the meat shreds easily under slight fork pressure, the connective tissue has fully converted into gelatin. Because this rich, wine-heavy stew packs intense umami and acidity, carbohydrate accompaniments are essential to balance the palate. Serve the braised beef over wide strands of fresh fettuccine or alongside thick slices of crusty sourdough bread to absorb every drop of the burgundy reduction. Introducing starchy elements prevents the palate from becoming fatigued by the concentrated beef and pancetta fats. Stored properly in an airtight container within the refrigerator, the flavors actually deepen significantly over twenty-four hours.
