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Beef Short Ribs in Burgundy Sauce

As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It’s a mouthwatering family favorite. —Judy Batson, Tampa, Florida
  • Total Time
    Prep: 35 min. Cook: 2-1/4 hours
  • Makes
    6 servings

Ingredients

  • 3 pounds bone-in beef short ribs
  • 3 tablespoons butter
  • 1 large sweet onion, halved and sliced
  • 2 celery ribs, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 garlic clove, minced
  • Dash dried thyme
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1 cup dry red wine or beef broth
  • 1 beef bouillon cube or 1 teaspoon beef bouillon granules
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon browning sauce, optional
  • 1/8 teaspoon pepper

Directions

  • Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.
  • Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon.
  • Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.
  • Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

Beef Short Ribs in Burgundy Sauce Tips

Are beef short ribs expensive?

Bone-in beef short ribs tend to be a bit more expensive cut of beef because they come from the plate, or front belly, and are much fattier (read: extra delicious!) than a boneless short rib.

How do you thicken short rib sauce?

If your short rib sauce is thin, there are a few ways you can thicken it. We use flour in this recipe, but for a gluten-free option, you can use gluten-free flour or 1 tablespoon of cornstarch instead.

What goes well with short ribs?

Short ribs go well with roasted veggies or a steakhouse-style salad like this wedge salad with blue cheese dressing.

How do you tenderize beef short ribs?

These short ribs are so tender because of the long braising cooking method. If you have an instant pot, you can speed up the work: Instead of placing the ingredients into a Dutch oven, add them to a pressure cooker and pressure-cook on high for 40 minutes. Quick-release pressure. Then continue with adding the additional ingredients. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts
1 serving: 264 calories, 17g fat (8g saturated fat), 70mg cholesterol, 355mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 19g protein.

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