short rib bourguignon
The French classic, but make it extra ✨
Doesn’t this sound fancy? This is one of those dishes you pull out when you want to impress but don’t want to faff around with 10,000 pans. It’s French, it’s slow-cooked, it’s ridiculously comforting and it’s a guaranteed show-off recipe when the neighbours or in-laws come over. You can casually drop: “Oh, I’ve just thrown together a little bourguignon for tonight” and watch their eyes widen as if you’ve suddenly become Julia Child. In reality, the oven has done 90% of the work while you’ve sat back with a glass of Pinot. That’s the magic of this beef short rib bourguignon. Bask in that glory.
Why short ribs?
Traditional beef bourguignon usually calls for diced beef like brisket or chuck. But short ribs? They take this dish to the next level. Short ribs are marbled with just the right amount of fat, which melts into the sauce as it cooks, giving you meat that’s melt-in-your-mouth tender and a sauce that’s impossibly rich. After a good time in the oven, the ribs are practically falling off the bone, a texture you just don’t always get with leaner cuts.
It’s indulgent, yes, but that’s what makes it perfect for winter. Cold outside? Pour yourself a big bowl of short rib bourguignon, pile on the mash or buttery potatoes, and suddenly life feels better. We deserve comfort food with our vit D tablets and seasonal depression.
Why you’ll literally be obsessed with this short rib bourguignon
One pot, minimal effort – let the oven and dishwasher do the work.
Perfect for entertaining – it looks impressive but is secretly stress-free.
Rich, hearty flavour – the wine, stock and ribs create a sauce you’ll want to drink. Maybe just have a glass of actual wine instead though.
Make-ahead friendly – it can actually taste better the next day, so you can prep in advance if needed.
It’s the kind of dish that makes people think you’ve been slaving in the kitchen all day when really you’ve just let it slowly do its thing.
How to serve up your short rib bourguignon
This dish deserves a little ceremony when it hits the table – the pot brought straight from the oven, ladle at the ready, everyone leaning in for the smell. Here are some ideas for serving and making it into even more of an event:
Classic mashed potatoes – creamy mash is the ultimate sauce sponge.
Buttery new potatoes – simple, elegant, and very French.
Crusty baguette – for dunking into the glossy red wine sauce. Plus, a French dish just needs a baguette doesn’t it.
Polenta or rice – if you fancy something a little different.
And don’t forget a glass of whatever wine you cooked it in – Pinot Noir is the obvious choice.
The slow-cooked secret
The real beauty of this dish is patience. Bourguignon is a slow braise, give it the time it needs and you’ll be rewarded with beef that melts apart with a spoon and a sauce glossy and rich. After 2 ½ hours in the oven, all those flavours marry together: the smokiness of bacon, the fruitiness of the wine, the richness of the beef, the earthy mushrooms. It’s comfort food, but make it chic.
A recipe from my NEW book
This short rib Bourguignon is an exclusive sneak peek from my new one-pot book: Poppy Cooks: The Actually Delicious One Pot Cookbook. The book is packed with recipes just like this, dishes that feel impressive but are actually achievable on a weeknight. From sticky chicken traybakes to hearty stews and yes, plenty of potato moments (because it’s me, obviously).
So if you’re loving this recipe, grab yourself a copy. It’s designed to make one-pot cooking actually exciting, not just “bung-it-all-in” dullness.
Au revoir!
Hope you LOVE the sound of this dish. I definitely loved testing it over and over again. So go on, pop open a bottle of Pinot, get those short ribs simmering, and prepare yourself for the kind of dinner that makes people think you’ve mastered French cooking. (You have. We’ll keep the one-pot secret between us.)
short rib bourguignon
By Poppy Cooks
https://www.poppycooks.com/recipes/short-rib-bourguignon/
Ingredients
- 4 tablespoons plain flour
- 1kg beef short ribs, at room temperature
- light olive oil
- 100g smoked bacon lardons
- 500ml Pinot Noir or a red wine you have handy
- 1 litre good-quality beef stock
- 3 garlic cloves, sliced
- 3–4 thyme sprigs
- 2 celery sticks, quartered into short lengths
- 200g baby button mushrooms, cleaned
- 4 carrots, peeled and halved
- 4 banana shallots, halved lengthways
- 3–4 tablespoons cornflour, slackened with water to form a slurry
- 2 flat-leaf parsley sprigs, torn
- salt, black pepper and white pepper
Metric
Imperial
Instructions
- On a plate, mix the flour with a pinch each of salt and white pepper, then dust this evenly all over the short ribs.
- Get the pan over a high heat and add a drizzle of olive oil. Once hot, add the lardons and flour-dusted short ribs and sear for just under a minute or so on each side.
- Add the wine to deglaze the pan, scraping up the flavour on the bottom, and leave it to reduce by half (about 3–4 minutes). Then, turn the heat down to medium and add the beef stock, garlic and thyme. Bring the liquid to the boil. Meanwhile, heat the oven to 170°C/150°C fan/Gas 3.
- Once the liquid is boiling, add the rest of the ingredients except for the slurry and parsley, season with salt and pepper and mix well. Then, place a circle of non-stick baking paper on top of the contents of the pan to cover and place the pan in the oven. Leave the beef to slow cook for 2 hours 30 minutes, until the meat is falling off the bones, the vegetables are cooked and the sauce is rich and thick.
- Use a spoon to skim the scum and fat from the top of the stew and stir through the cornflour slurry. Bubble for about 5 minutes on the hob, until thickened, then sprinkle with torn parsley to finish. Serve with hunks of French bread, if you like.