Beef Bourguignon (Short Rib)

Ingredients

• 2 lb Bone‑in short ribs (Cut into 2‑inch cubes; keep some intramuscular fat)
• 2 lb Beef bones (for stock) (Can use leftover rib bones)
• 2 Tbsp Avocado oil (Neutral oil for roasting)
• 2 Tbsp Rosemary salt (homemade) (Blend rosemary, sage, garlic, lemon zest, and kosher salt)
• 1 tsp Kosher salt (Additional seasoning if needed)
• 1 tsp Freshly ground black pepper
• 4 slices Thick‑cut bacon (Render fat, reserve crisp bits for garnish)
• 1 cup Pinot Noir wine (Use a decent drinking wine; Cabernet or Merlot work too)
• 2 Tbsp Tomato paste
• 1 Large onion (Diced)
• 2 Carrots (Diced for braising; additional carrots for garnish)
• 1 Leek (white part only) (For bouquet garni; clean well)
• 2 sprigs Fresh thyme
• 2 Garlic cloves (Smashed)
• 1 Bay leaf
• 5 Whole black peppercorns
• 2 Tbsp All‑purpose flour (For roux/thickening)
• 2 Tbsp Unsalted butter (For roux and glazing vegetables)
• 12 Pearl onions (Blanched, peeled, then glazed)
• 8 oz Cremini mushrooms (Quartered)
• 2 Carrots (for garnish) (Diagonal cuts, similar size to pearl onions)
• 2 Tbsp Fresh parsley (Chopped, for finishing)

Instructions

1. Roast bones

   Preheat oven to 400°F. Toss the beef bones (including short‑rib bones) with avocado oil, rosemary salt, and tomato paste. Spread in a single layer on a roasting pan.

   Time: PT55M

   Temperature: 400°F

2. Make beef stock

   Transfer the roasted bones to a large stock pot, cover with cold water, bring to a gentle simmer, and cook uncovered for 2 hours, skimming any foam that rises.

   Time: PT2H

   Temperature: low simmer

3. Prep the short ribs

   While the stock simmers, trim excess fat from the short ribs, leaving a thin layer for flavor, and cut the meat into 2‑inch cubes.

   Time: PT10M

4. Render bacon

   Place thick‑cut bacon strips in a cold skillet, turn heat to low‑medium, and cook for about 10 minutes until the fat has rendered and the bacon is half‑cooked.

   Time: PT10M

5. Reserve bacon and fat

   Remove the bacon strips and set aside for later crisping. Keep the rendered bacon fat in the pan – it will be used to sear the beef.

   Time: PT2M

6. Sear the beef

   Season the beef cubes with rosemary salt and freshly ground black pepper. Increase the skillet heat to medium‑high and sear the beef in the bacon fat, turning until all sides are deeply browned, about 10 minutes.

   Time: PT10M

   Temperature: medium‑high

7. Deglaze with wine

   Add the Pinot Noir to the pan, scraping up all browned bits. Reduce the wine by half, about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

8. Sauté aromatics

   Add the diced onion and carrot to the pan and sauté until lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: medium

9. Combine and braise

   Return the seared beef and any rendered bones to the stock pot. Add the wine reduction, a splash more tomato paste if desired, and enough beef stock to just cover the meat. Drop in the bouquet garni (leek, thyme, garlic, bay leaf, peppercorns). Bring to a low simmer, then cover and cook gently for 3 hours, stirring occasionally.

   Time: PT3H

   Temperature: low simmer

10. Finish the braise

    After 3 hours, remove the bouquet garni, discard the bones, and skim any excess fat from the surface.

    Time: PT5M

11. Make a roux

    In a small saucepan melt the butter, whisk in the flour, and cook over low heat, stirring constantly, for about 10 minutes until the mixture turns a light golden color and smells nutty.

    Time: PT10M

    Temperature: low

12. Thicken the sauce

    Whisk the roux into the braising liquid a spoonful at a time, allowing each addition to incorporate before adding more. Simmer for another 10 minutes until the sauce reaches a velvety, wet‑sand consistency.

    Time: PT10M

    Temperature: low simmer

13. Glaze garnish vegetables

    Blanch the pearl onions in boiling water for 45 seconds, then shock in ice water and peel. In a skillet melt a tablespoon of butter, add the peeled pearl onions, quartered mushrooms, and diagonal carrot pieces. Add a splash of the beef stock and sauté over medium‑high heat, stirring until the vegetables are tender and the liquid has reduced to a glossy glaze, about 12 minutes.

    Time: PT12M

    Temperature: medium‑high

14. Plate and garnish

    Spoon a generous portion of the braised beef into a serving bowl, ladle sauce over the top, arrange the glazed vegetables around the meat, crumble the crisped bacon, and finish with a sprinkle of chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

45g

Carbohydrates

22g

Fat

38g

Fiber

4g

Ingredient Substitutions

• Instead of Bone‑in short ribs: Chuck roast, Beef shank
• Instead of Beef bones (for stock): Oxtail, Marrow bones
• Instead of Avocado oil: Canola oil, Vegetable oil
• Instead of Rosemary salt (homemade): Regular kosher salt
• Instead of Thick‑cut bacon: Pancetta
• Instead of Pinot Noir wine: Burgundy wine, Merlot
• Instead of Leek (white part only): Celery stalk
• Instead of All‑purpose flour: Cornstarch slurry
• Instead of Unsalted butter: Olive oil
• Instead of Pearl onions: Shallots
• Instead of Cremini mushrooms: Button mushrooms
• Instead of Fresh parsley: Chives

Equipment Needed

• Roasting pan
• Large stock pot (6‑qt)
• Skillet (large, heavy‑bottom)
• Chef's knife
• Cutting board
• Food processor or blender (optional)
• Tongs
• Ladle
• Fine‑mesh strainer
• Whisk
• Pastry brush (optional)
• Small saucepan
• Measuring spoons & cups

Critical Steps — Do Not Skip

• Roasting the bones for deep flavor
• Searing the beef to develop fond
• Making a proper roux for thickening
• Glazing the garnish vegetables for presentation

Chef Tips from the Video

• Using bone‑in short ribs gives both meat and marrow flavor to the stock.
• Skim the fat from the surface of the braising liquid before thickening for a cleaner sauce.
• A cracked lid during braising allows steam to escape, concentrating flavor without drying the meat.
• For extra depth, add a splash of balsamic vinegar at the end of cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the bones and make the beef stock up to 2 days ahead; refrigerate and skim fat before using.
• Prepare rosemary salt and store in an airtight jar for up to 2 weeks.
• Bouquet garni can be assembled and frozen in zip‑top bags.