Oven Braised Beef Bourguignon Recipe

Posted February 18, 2019 by Stephanie
beef bourguinon | i am a food blog

I love a good cozy braise in the wintertime and this one is simple and hearty. After a little bit of time on the stove, the whole thing essentially hangs out in the oven while you go about your day. A low oven makes a nice warm home for your giant short rib, turning it from a large cut of meat into an unbelievably tender, spoonable piece of of meat heaven. Your place will smell amazing.

I went with 1 short rib here for 2 people and increased the vegetables instead. You can certainly do 1 short rib per person, just make sure that the liquid in the pot just about covers the ribs – add more stock and wine if you need to. Serve this up with mashed potatoes, or rice, or, my favorite: noodles. Giant shells were perfect for catching the delicious sauce.

Happy braising!

beef bourguinon | i am a food blog

beef bourguinon | i am a food blog

beef bourguinon | i am a food blog

beef bourguinon | i am a food blog

Oven Braised Beef Bourguignon Recipe
serves 2

  • 1 tablespoon oil
  • 1 bone in short rib
  • salt and freshly ground pepper
  • 2 ounces finely diced pancetta
  • 1/2 onion, chopped
  • 2 cloves garlic, peeled and sliced
  • 2 tablespoons flour
  • 1.5 cups Burgundy red wine
  • 1.5 cups no sodium beef broth
  • 1 tablespoon tomato paste
  • 2-3 stems fresh thyme
  • 1 bay leaf
  • 1 carrot, cut into 1 inch pieces
  • 1 lb cremini mushrooms, quartered
  • freshly chopped parsley, to finish

Heat the oven to 300°F.

Season the short rib all sides with salt and freshly ground pepper. Heat the oil over medium-high heat in a medium oven proof pot. Sear all sides of the beef, until well browned. Remove and set aside.

Add the pancetta and cook, stirring, until crispy and brown. Add the chopped onions and garlic and cook, over medium until golden. Stir in the flour and cook, 1-2 minutes. Add the wine and bring to a boil, scraping and deglazing the pan. Add the beef broth, tomato paste, bay leaves, thyme, and short rib. Bring to a simmer, then cover.

Braise in the oven, covered for 2-3 hours, or until the meat is tender. Where there’s 45 minutes left on the cooking time, stir in the the vegetables, cover and continue to cook. When done, taste and season with salt and pepper. Finish with parsley and enjoy with pasta or bread.

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