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Short rib bourguignon

Short rib bourguignon served with mash

Short rib bourguignon

Name: Short rib bourguignon
Prep time: 40 min
Cook time: 5 h
Total time: 5 h 40 min
Yield: 6
Ingredients: 3 tbsp sunflower oil; 6 small beef short ribs (see tip below); 1 whole garlic bulb halved; 9 carrots 6 left whole, 3 chopped; 1 onion roughly chopped; 3 celery sticks roughly chopped; small bunch of thyme; 3 bay leaves; 1 star anise; 2 tbsp plain flour; 1 tsp tomato purée; 1 litre red wine (ideally French wine from Burgundy); 1 beef stock cube or stock pot; 50g butter; 100g smoked or unsmoked bacon lardons; 200g pearl onions or small shallots peeled; 150g chestnut mushrooms quartered; mashed potatoes and crispy onions (optional), to serve

Barney Desmazery

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Serves 6

More effort

Prep: 40 mins

Cook: 5 hrs

plus overnight chilling

A star rating of 3 out of 5.8 ratingsRate

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Prepare this bourguignon ahead of time for ease and the best results. Ideal for a celebratory dinner, you can do the finishing touches on the day

High-fibre

High-protein

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
6 small beef short ribs

(see tip below)
1 whole garlic bulb

halved
9 carrots

6 left whole, 3 chopped
1 onion

roughly chopped
3 celery sticks

roughly chopped
small bunch of thyme
3 bay leaves
1 star anise
2 tbsp plain flour
1 tsp tomato purée
1 litre red wine

(ideally French wine from Burgundy)
1 beef stock cube

or stock pot
50g butter
100g smoked or unsmoked bacon lardons
200g pearl onions or small shallots

peeled
150g chestnut mushrooms

quartered
mashed potatoes

and crispy onions (optional), to serve

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Nutrition: Per serving

kcal724
fat41g
saturates17g
carbs17g
sugars9g
fibre6g

high
protein38g
salt1.39g

Method

step 1

A day or two before serving, heat the oven to 160C/140C fan/gas 2. Heat half the sunflower oil in a large flameproof casserole dish over a medium-high heat. Season the ribs and brown well on all sides, about 10 mins. Remove to a plate. Heat the rest of the oil in the dish, then brown the garlic, all the carrots, the onion, celery, thyme, bay and star anise for 10 mins, scraping any sticky bits up using a wooden spoon. Scatter in the flour, cook for 2 mins, then stir in the tomato purée and cook for a few minutes more. Pour in the wine and bring to the boil. (You can carefully ignite the wine to flambé the mixture if you like, as this will burn off the alcohol more quickly, but it is not essential.) Add the stock and return the meat to the pan along with any resting juices. Bring to a simmer, stir, put the lid on and transfer to the oven for 3 hrs 30 mins-4 hrs, turning the meat and stirring every hour or so until the meat is tender.
step 2

Leave the stew to cool, then lift the short ribs and whole carrots out onto a plate. Tip the rest of the stew into a sieve or colander set over a large bowl. Return the meat and carrots to the casserole. Squash the mixture in the sieve to extract all the roasting juices and garlic, then discard any solids. For the best results, chill the ribs, carrots and sauce overnight. Will keep covered and chilled for up to three days.
step 3

On the day you want to serve, heat the oven to 200C/180C fan/gas 6. Put the short ribs and carrots in a roasting tray and bake for 30 mins to reheat. Remove any solidified fat from the surface of the sauce (this can be discarded or used to make roasties), then simmer in a pan for 10-15 mins, or until thickened to your liking. Meanwhile, melt the butter in a frying pan over a medium heat until sizzling and fry the bacon lardons and pearl onions or shallots for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked through. Tip the contents of the frying pan into the sauce, stir and simmer for a few minutes. Serve the short ribs and carrots with mashed potatoes and plenty of sauce spooned over. Scatter over some crispy onions, if you like.

Recipe tip

Buying short ribs
Depending on the size of the animal, short ribs can vary greatly in size. For this recipe, you ideally want smaller short ribs that are about 15cm long. If you can only find large short ribs, three will serve six people – you’ll need to cut half the meat off each one and serve half your guests the boneless meat.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 3 out of 5.8 ratings

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