Beef Short Rib Bourguignon Learn how to make Beef Short Rib Bourguignon from the Silver Oak Winery Chef and follow his note's for a delightful dinner recipe to pair with red wine. Silver Oak Recipes: Beef Short Rib Bourguignon American red wine and beef short ribs pairing, beef short ribs recipe
Beef Short Rib Bourguignon

Beef Short Rib Bourguignon

The quality of the wine in this wine-centric stew will significantly impact the flavor of the dish. Be sure to choose a wine you would like to drink for best results.

Serves 6 / Prep Time: / Total Time:


  1. Preheat the oven to 350˚ F.
  2. Place the ribs in a large bowl and evenly season with salt and pepper. Add the flour and toss to coat.
  3. In a large Dutch oven, heat the canola oil over high heat. In batches, sear the ribs until golden brown on all sides. Transfer to a plate and repeat with remaining ribs. Discard the excess oil.
  4. Place the peppercorns, parsley, garlic, juniper berries, and bay leaves on a piece of cheesecloth, gather and secure with kitchen string to make a bouquet garni.
  5. Return the ribs to the pot with the wine, broth, bouquet garni, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer, cover with a lid and place in the oven and cook for 2 hours.
  6. During the last 30 minutes of cooking time, combine the bacon and olive oil in a large sauté pan over medium-high heat. Cook until the bacon is golden brown, 8 to 10 minutes, stirring frequently. Pour off all but 2 tablespoons fat. Add the mushrooms and sauté until golden brown, about 5 minutes, then add the onion, celery and carrot and cook until the vegetables are tender, about 5 more minutes, stirring frequently.
  7. Add the bacon and vegetables to the pot. Continue to cook in the oven until the meat is tender, about 30 minutes more.
  8. Serve ladled over egg noodles, mashed potatoes, rice, or polenta.

Chef’s Note:

This dish tastes even better when served the next day. If you decide to make it the day before a party, stop after step 6 and refrigerate the vegetable/bacon mixture and the beef stew separately. The next day, preheat the oven to 350˚F. Stir the vegetables into the stew while cool, place the pot in the oven, and rewarm for 1 hour.

Silver Oak Recipes: Beef Short Rib Bourguignon

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