Best 3 Beef Short Ribs In Burgundy Sauce Recipes
Indulge in the delectable symphony of flavors that is Beef Short Ribs in Burgundy Sauce, a classic French dish that promises an explosion of taste in every bite. Originating from the picturesque Burgundy region of France, this culinary masterpiece features fork-tender short ribs braised in an aromatic and rich red wine sauce, accompanied by hearty vegetables and succulent mushrooms. The beef ribs are lovingly slow-cooked in a flavorful broth infused with red Burgundy wine, onions, carrots, and garlic, creating a tender and juicy texture that melts in your mouth. Meanwhile, the vegetables, including carrots, celery, and mushrooms, absorb the delectable essence of the sauce, adding a delightful medley of textures and flavors to the dish. Discover the art of crafting this exquisite meal with our carefully curated collection of recipes, each offering unique variations and insights into this timeless culinary treasure. From traditional techniques to modern interpretations, let your taste buds embark on a journey of culinary delight as you explore the diverse world of Beef Short Ribs in Burgundy Sauce.
Here are our top 3 tried and tested recipes!
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
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 264 calories, Fat 17g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 355mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
SHORT RIB BOURGUIGNONNE
Steps:
- Preheat oven to 350 to 375 degrees F.
- Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.
- In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning.
GUNNAR AND RAVEN'S BURGUNDY SAUCE
Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!
Provided by Raven McCormick
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
- Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.
Nutrition Facts : Calories 74 calories, Carbohydrate 4.9 g, Cholesterol 3.8 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 79.4 mg, Sugar 1.2 g
Tips:
- Choose high-quality beef short ribs for the best flavor and texture. Look for ribs that are well-marbled and have a good amount of meat on them.
- Sear the short ribs before braising them to develop a deep, rich flavor.
- Use a good quality Burgundy wine for the braising liquid. A full-bodied red wine with a fruity flavor will work best.
- Add plenty of vegetables to the braising liquid for extra flavor and nutrition. Carrots, onions, celery, and garlic are all good choices.
- Simmer the short ribs for at least 2 hours, or until the meat is fall-off-the-bone tender.
- Serve the beef short ribs with mashed potatoes, roasted vegetables, or rice.
Conclusion:
Beef short ribs in Burgundy sauce is a classic French dish that is perfect for a special occasion. The short ribs are braised in a rich, flavorful sauce made with red wine, beef broth, and vegetables. The result is a tender, succulent dish that is sure to impress your guests. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will help you create a delicious and memorable meal.
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