Braised Beef Shortrib 'Bourguignon' - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Braised Beef Shortrib 'Bourguignon'




    5 lb beef shortrib, boneless
    ½ bottle of pinot noir (Burgundy)
    1ea onion, diced
    2ea carrot, diced
    3ea celery ribs, diced
    2 Quarts Beef or Veal stock
    ¼ cup AP Flour
    1 piece rosemary, fresh
    1 piece thyme, fresh
    ½ bunch chives, chopped finely

    1cup sliced bacon, chopped into strips, and sautéed until browned
    2cups button mushrooms, sliced in half and sautéed
    1cup pearl onions, cooked through, you can substitute cipollini onions if necessary


    1. Clean the excess fat from the beef shortribs and cut into 1 ½ inch cubes
    2. Season lightly with salt and pepper, coat lightly in flour
    3. Heat a large sauté pan on medium-high heat, add in vegetable oil to coat pan
    4. Sear the beef a few at a time, until brown on at least 2 sides, remove and place into a deep roasting pan
    5. Once the beef has been seared, discard the oil, and add in the onion, celery, carrot and garlic
    6. Cook the vegetables for 5 minutes, until soft
    7. Add in the wine and bring to a boil, cook for 4 minutes
    8. Add in the beef stock, thyme and rosemary, bring to a simmer
    9. Pour mixture over beef, ( ** if you can, put the pan in the refrigerator overnight to allow the beef to marinate, the next day, carry on with the recipe)
    10. Cover with foil wrap and place in the oven at 300 degrees for 2 ½ hours
    11. Remove from oven carefully
    12. Place beef into a serving bowl, garnish with the sautéed bacon, mushrooms and onions
    13. Spoon cooking liquid over the beef, add in a pinch of salt, and pepper
    14. Garnish with chopped chives, serve

    Recipe by Chef David Borselle
    Chef/Co-owner ávert Brasserie
    Visit me on Facebook: Chefdavidborselle