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Short Rib Bourguigon

Short Rib Bourguigon

Meaty, succulent beef short ribs are braised in a rich gravy until tender, then served on a bed of mashed potatoes, carrots and cauliflower. Impress your friends with this amazingly quick bone in short rib recipe! You’ll find this quick and easy recipe to be the star of any occasion!

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Serves 4

Prep time 15 minutes

Cook time 3 hours, 20 minutes

Ingredients

  • 2 1/2 to 3 lbs. bone-in beef short ribs (about 4-inches long)
  • 1 tsp. each salt and ground black pepper
  • 1 Tbsp. vegetable oil
  • 1/3 cup all-purpose flour
  • 1 cup diced yellow onion
  • 4 fresh thyme sprigs or 1/2 tsp. dried thyme
  • 2 tsp. minced garlic
  • 1 jar (32 oz.) College Inn® Beef Stock
  • 4 medium red potatoes (about 1 1/4 lbs.), quartered
  • 1/2 of a 2 lbs. cauliflower, cut into larger flowerets (1 1/2-inch)
  • 3 medium carrots, cut into 1-inch pieces
  • 2 Tbsp. chopped fresh parsley, plus more for garnish

Directions

  1. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and brown on 2 to 3 sides for 8 to 10 minutes total. Transfer to a large bowl, sprinkle with the flour, and toss to coat; set aside.
  2. Add onion to pan; cook 3 minutes over medium heat or until softened. Stir in thyme and garlic; cook 30 seconds. Add stock and scrape up browned bits from the pan bottom. Return beef and any remaining flour to the pan; bring to a boil over high heat. Reduce heat to low, cover, and simmer 2 hours, stirring and scraping the bottom of the pot every 30 minutes, until short ribs are tender.
  3. Stir in potatoes, cauliflower and carrots, submerging in the cooking liquid as much as possible. Cover and cook 45 minutes, stirring and scraping the bottom of the pot every 15 minutes, until vegetables are tender.</spa

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