Burgundy Style Braised Beef Short Ribs

Many years ago I was introduced to Julia Child’s Boeuf Bourguignon I made it following the recipe for quite some time, but as time wears on I think it’s natural to put our own spin on things, or adapt them to fit the ingredients we have on hand while still celebrating the essence of the original dish as it were intended.

I went back and reviewed her original recipe just for kicks…and man have I taken some liberties, mostly related to scaling up to feed 6 and have leftovers, but some just out of necessity. I probably cooked it for the first time 15 years ago?!

I typically make Boeuf using chuck roast cubed into medium size pieces, but this recipe will really work for any cut of beef that benefits from a slow braise, like shanks, osso bucco, oxtail or my current favorite—beef short ribs. Theres no way a recipe with such humble basic ingredients should taste so good, but I’m not going to argue. I think the secret ingredient here is time, as it is with so many other braised delights.

Burgundy Style Braised Beef Short Ribs

Ingredients

4 strips of bacon, thinly sliced into lardon

2-3 lbs beef short ribs, cut into single ribs

1/4 cup flour (*or Cassava/Arrowroot for AIP)

2 tsp Sea Salt/Pink Salt

1/2 tsp Black Pepper (Omit for AIP elimination)

2 medium onions, finely diced

4-6 cloves crushed and chopped garlic (to your preference)

6-8 sprigs each fresh Thyme

2-3 bay leaves

1 cup red wine (or additional broth)

2 tbsp coarse mustard ( love Wagners IRoasted Garlic Mustard here)

3 cups Bone Broth or Stock (total volume depends on consistency preference)

2 cups crushed tomatoes (*or nomato sauce for AIP)

1 cup carrots in bite size chunks, but not too small

2 cups sliced mushrooms

1/4 cup parsley, chopped for garnish

Method

In a large covered skillet over medium-high heat, Cook the bacon, slowly rendering, until it is nice and crisp, remove from pan to drain. Reserve drippings. Add about 1 Tbsp fat back to the pan.

Dry the ribs on paper towel, season with salt and pepper and a light sprinkling of flour or starch* Do this in two batches so it doesn’t get gummy because you wont want to overwhelm the pan. Sear the meat in a single layer with an inch or so of space around each piece. Cook each side until a golden crust has formed. Transfer to a plate and repeat for the other half of the ribs.

Add the onion, mushroom and the garlic to pan, saute until they start to wilt and take on a little color. It is normal for the pan to develop a fond of brown bits.

Deglaze the pan with the wine; pour it in a little at a time and begin scraping the bits off the bottom with the tip of a wooden spoon. Once all the bits are up add the mustard, broth and herbs. Once combined add the tomatoes and carrot chunks.

Stir in the reserved bacon, then nestle the beef pieces down into the sauce and cover. Bake in a 325 degree oven for 3-4 hours until the meat is tender and falls off the bone.

Serve over mashed potatoes or pasta with parsley to garnish.