Short Rib Beef Bourguignon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised bone-in beef short ribs in a deep, earthy red wine gravy with mushrooms, carrots, and pearl onions. A classic French braise that's rich, aromatic, and requires long, slow cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.5kg / 3 lbs beef short ribs
- Salt and pepper
- 1 tbsp olive oil
- 50g / 2 oz bacon lardons (or 2-3 strips bacon, chopped)
- 1 large onion (chopped)
- 2-3 cloves garlic
- 3 tbsp flour
- 500ml / 2 cups red wine ((red Burgundy, Pinot Noir or Malbec for bolder tasting wine))
- 500ml / 2 cups beef stock
- 200g / 7 oz baby carrots ((chantenay carrots in UK))
- 200g / 7 oz chestnut mushrooms (halved or whole if very small)
- 1 bouquet garni ((3 parsley stocks, 3 thyme sprigs and 2 bay leaves tied together))
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h 30m
- Sodium
- 539mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1135mg
- Calcium
- 68mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 539MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.