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Unlike its beef stew cousin, boeuf bourguignon, this recipe features a thick, silky sauce that clings to the fork-tender short ribs.



Cook Time: 3-3½ Hours

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces

3 tablespoons vegetable oil

3 medium onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

750 milliliters dry red wine, Cabernet Sauvignon recommended

10 sprigs flat-leaf parsley

8 sprigs thyme

4 sprigs oregano

2 sprigs rosemary

2 fresh or dried bay leaves

1 head of garlic, halved crosswise

4 cups low-sodium beef stock

Kosher salt

Freshly ground black pepper


Based on 28 ratings

Preparation Method

  1. Preheat oven to 350°F Convection Roast Mode with a rack set at position “2.”
  2. In a large Dutch oven over medium-high heat, heat oil. Season short ribs with salt and pepper. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
  3. Pour off all but 3 tablespoons of drippings from pot.
  4. Add onions, carrots, and celery to pot, cooking and stirring over medium-high heat until onions are browned, about 5 minutes.
  5. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes.
  6. Stir in wine, and then add short ribs with any accumulated juices. Bring to a boil; lower to medium heat and simmer until wine is reduced by half, about 25 minutes.
  7. Add garlic and all the herbs to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.
  8. Cook in oven until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter.
  9. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
  10. Serve in shallow bowls over mashed potatoes with sauce spooned over the top.

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