Experience the ultimate comfort food with our spectacular **Boneless Beef Short Ribs Bourguignon**. This classic French stew, originating from the esteemed Burgundy region, is reimagined with succulent boneless beef short ribs, slow-cooked to melt-in-your-mouth perfection in a rich, velvety red wine sauce. Infused with the savory depth of crispy bacon, sweet pearl onions, tender carrots, earthy mushrooms, and aromatic herbs, this dish delivers an unparalleled flavor profile that will captivate your senses. Prepare for a culinary journey that transforms simple ingredients into an extraordinary dining experience.
“Absolutely the best short rib recipe and so tender!”
What is Beef Bourguignon? A Timeless French Classic
Beef Bourguignon, often simply referred to as Beef Burgundy, stands as a quintessential French beef stew celebrated worldwide for its profound depth of flavor and comforting qualities. Hailing from France’s Burgundy region, renowned for its exquisite wines and hearty cuisine, this dish traditionally features beef slowly braised in red wine, typically a Pinot Noir from the region, alongside bacon, pearl onions, mushrooms, and carrots. It’s more than just a stew; it’s a culinary masterpiece that showcases the art of slow cooking, transforming humble ingredients into a symphony of tastes and textures. The long, gentle simmering process ensures the beef becomes incredibly tender, almost falling apart with the slightest touch, while the wine and aromatics create a rich, complex sauce that is both savory and slightly sweet. Every spoonful offers a glimpse into the heart of French country cooking, satisfying on every level—from the inviting aroma that fills your home to the luxurious, wine-infused flavor that lingers on the palate.
Why This Boneless Short Ribs Bourguignon Recipe is a Keeper!
This particular recipe elevates the classic Beef Bourguignon by utilizing boneless beef short ribs, offering a luxurious twist on a beloved dish. When a recipe calls for an entire bottle of fine red wine, you know it’s destined to be something special, and this one certainly doesn’t disappoint. It’s a dish that impresses without demanding excessive effort, making it ideal for both special occasions and indulgent weeknight meals.
While traditional Beef Bourguignon often uses stewing beef, our version with boneless short ribs ensures an even richer, more succulent result. These ribs are slowly braised in the oven, allowing them to transform into incredibly tender, melt-in-your-mouth morsels that effortlessly absorb all the exquisite flavors of the sauce.
The addition of vibrant carrots, subtly sweet pearl onions, and earthy mushrooms provides a wonderful contrast in texture and a layer of fresh flavor that complements the deeply savory beef. This creates a truly soul-satisfying meal that is both hearty and refined.
Our Boneless Beef Short Ribs Bourguignon offers numerous advantages, making it a truly exceptional recipe to add to your repertoire:
- Effortless Preparation: Despite its gourmet appearance, this dish is surprisingly easy to assemble, relying on the magic of slow braising to do most of the work.
- Perfect for Make-Ahead Meals: The flavors intensify beautifully over time, making it an ideal dish to prepare a day or two in advance. In fact, many believe it tastes even better the next day!
- Reheats Magnificently: Whether you’re enjoying leftovers or serving it after preparing it ahead, this bourguignon reheats perfectly, maintaining its tender texture and robust flavors.
- Freezer-Friendly: Easily portion and freeze for convenient future meals, ensuring you always have a gourmet option ready when you need it most.
How to Make a Luscious Boneless Short Ribs Bourguignon:
Essential Recipe Ingredients:
Crafting this incredible Boneless Beef Short Ribs Bourguignon begins with selecting the finest ingredients. Below is a comprehensive list of what you’ll need to create this deeply flavorful and satisfying dish. For precise measurements, please refer to the detailed recipe card at the bottom of this page.
Ingredient Notes and Expert Substitutions:
- Beef Short Ribs: For this recipe, we’ve opted for boneless short ribs, which offer convenience without sacrificing flavor or tenderness. These cuts, typically from the chuck section of the cow, are rich in collagen and connective tissue. During the long, slow braising process, this connective tissue breaks down beautifully, resulting in an exceptionally succulent and fork-tender beef. If preferred, you can certainly use “English cut” bone-in short ribs; just be aware they may require a slightly longer cooking time to achieve the same tenderness. Remember to trim off any significant excess fat from your boneless beef short ribs before cooking to prevent the final dish from being overly greasy, though some fat is essential for flavor.
- Bacon: French cuisine traditionally uses “lardons,” small strips or cubes of fatty bacon or cured pork belly, in its Bourguignon. However, a good quality thick-cut American bacon works absolutely perfectly as a substitute. I particularly enjoy using peppery bacon as its subtle spice adds an extra layer of complexity and a delightful kick to the overall flavor profile of the stew. The rendered bacon fat also provides a fantastic base for browning the short ribs and sautéing the vegetables.
- Garlic: When slow-braising, I believe you can never have too much garlic! Rather than mincing it finely, I recommend slicing the garlic cloves into thick pieces. This method allows the garlic flavor to slowly infuse into the stew as it cooks, becoming mellow and sweet rather than sharp or overpowering. It’s a nuanced approach that enhances the dish’s aromatic depth.
- Dry Red Wine: The cornerstone of any authentic Bourguignon is the wine. The golden rule is to always use a dry red wine that you would genuinely enjoy drinking on its own. An off-tasting or low-quality wine will only become more pronounced and potentially ruin the entire dish once it reduces. Traditionally, Beef Bourguignon calls for red Burgundy, a wine made from Pinot Noir grapes. Its elegant fruitiness and earthy notes are a classic pairing. However, a robust Cabernet Sauvignon, which I frequently use and enjoy, is an excellent and widely available alternative. Other great choices include Merlot, Zinfandel, or a good blend. Remember, the best wine to serve with the finished meal is often the same or a very similar wine used in the recipe, creating a harmonious dining experience.
- Pearl Onions: Also known as baby or creamer onions, these small, delicate bulb onions are prized for their subtle sweetness and less pungent flavor compared to larger onions. You can find white, yellow, and red pearl onions in the produce section. While fresh pearl onions require peeling (see our Chef Tips and Tricks for an easy method), bagged, frozen pearl onions are a fantastic convenience as they come pre-peeled and ready to use. The timing of when you add them to the stew can make a difference in their texture: fresh onions need more cooking time, while frozen (and thawed) ones cook much faster. Consult the recipe card for specific instructions on when to incorporate them based on whether they are fresh or frozen.
- Mushrooms: To enhance the earthy richness of this dish, I highly recommend using Cremini mushrooms, often called baby Portobello mushrooms. They possess a deeper, more robust flavor profile than common white button mushrooms. Other excellent choices for this bourguignon include quartered button mushrooms, shiitake, or even a mix of wild mushrooms for added complexity.
Step-By-Step Culinary Journey:
Embark on the journey of creating this magnificent Boneless Beef Short Ribs Bourguignon with these clear, step-by-step instructions. Each stage is designed to build layers of flavor, leading to an unforgettable dish.
- Begin by gathering and precisely prepping all your ingredients. This ensures a smooth and enjoyable cooking process.
- Preheat your oven to a steady 350 degrees Fahrenheit (175 degrees Celsius), preparing it for the slow braising magic.
- In a sturdy Dutch oven, spacious enough to hold the short ribs in a single layer, heat the olive oil over medium-high heat.
- Add the diced bacon to the hot Dutch oven. Cook for 5 to 6 minutes, stirring frequently, until the bacon renders its fat and becomes beautifully browned and crisp. Monitor the heat closely to prevent burning.
- Carefully transfer the crispy bacon to a plate lined with paper towels to drain. Leave the savory drippings in the Dutch oven and maintain the medium-high heat. These drippings are packed with flavor!
- Generously season the boneless beef short ribs with a hearty sprinkle of salt and freshly ground black pepper on all sides.
- Place the seasoned ribs into the hot Dutch oven with the reserved bacon drippings. Sear them for 3 to 4 minutes on each side, or until a beautiful, deep brown crust forms. Adjust the heat as needed to prevent any smoking or scorching of the fat. This browning step is crucial for developing rich, caramelized flavors.
- Once seared, transfer the browned ribs to a clean plate.
- Add the chopped onions to the same Dutch oven, reducing the heat to medium-low. Sauté them for 3 to 4 minutes, stirring occasionally, until they begin to soften and become translucent.
- Stir in the sliced garlic and cook for just 10 to 15 seconds, or until it becomes wonderfully fragrant. Be careful not to burn the garlic.
- Add the tomato paste to the mixture and stir it in well, allowing it to cook for a minute to deepen its flavor and color.
- Carefully pour in the entire bottle of dry red wine. Bring the mixture to a rolling boil and allow it to cook for 2 to 3 minutes, reducing slightly and allowing some of the alcohol to cook off while concentrating the wine’s rich flavors.
- Stir in the beef broth, bay leaves, and dried thyme. Bring the liquid back to a boil.
- Return the seared short ribs and the crispy bacon pieces to the Dutch oven, submerging them in the aromatic liquid.
- To ensure optimal braising, securely cover the top of the Dutch oven with a piece of parchment paper or aluminum foil, creating a tight seal. Then, place the lid firmly on top. This helps to trap moisture and heat, ensuring tender results.
- Carefully place the covered Dutch oven into your preheated oven and let it cook for a full 2 hours. This initial braising period tenderizes the beef beautifully.
- After 2 hours, remove the Dutch oven from the oven. Add the peeled and cut carrots to the stew.
- IMPORTANT TIMING NOTE: If you are using fresh, peeled pearl onions (not frozen), add them to the Dutch oven at this stage along with the carrots. If you are using frozen and thawed pearl onions, you will add them later, closer to the end of the cooking process when the flour is added.
- Return the Dutch oven, with its lid securely in place, to the oven. Continue to cook for another 30 to 45 minutes, or until the beef, carrots, and any fresh pearl onions you added are all perfectly tender. The short ribs should be easily pierced with a fork.
- If you are using frozen, thawed pearl onions, now is the time to add them, just after taking the Dutch oven out of the oven. This ensures they cook through without becoming mushy.
- Once everything is tender, carefully transfer the Dutch oven containing the delicious boneless beef short ribs to your stovetop, preparing for the final thickening stage.
- In a small bowl, combine the all-purpose flour with 2 tablespoons of softened butter. Stir them together until a rough paste forms. Remove 3 to 4 tablespoons of the hot braising liquid from the Dutch oven and add it to the butter and flour mixture, stirring vigorously until you have a smooth, thick paste, or slurry. This will be your thickening agent.
- Gently add the prepared slurry (the flour, butter, and liquid mixture) to the Dutch oven, stirring it in carefully to avoid breaking up the tender beef too much.
- Bring the boneless beef short ribs and their sauce to a gentle simmer on your cooktop. Continue to cook for 4 to 5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Cover the Dutch oven to keep the stew warm while you prepare the mushrooms.
- In a separate small nonstick skillet or sauté pan, heat the remaining butter over high heat.
- Add the quartered mushrooms and cook them vigorously until they are beautifully browned, tender, and have released all their flavorful juices. This high-heat searing creates a fantastic texture and deepens their umami flavor.
- Add the sautéed mushrooms to the Dutch oven with the short ribs and stir them gently into the rich bourguignon sauce.
- Finally, stir in the vibrant chopped fresh parsley, which adds a beautiful burst of color and a fresh, herbaceous note. Taste the bourguignon and adjust the seasoning with additional salt and black pepper as needed to achieve perfect balance.
- MAKE AHEAD PERFECTION: This Boneless Beef Short Ribs Bourguignon is an ideal make-ahead meal. At this point, you can prepare the dish 1 to 2 days in advance. Simply allow it to cool completely, then cover and refrigerate. When ready to serve, reheat gently in a 350-degree Fahrenheit oven until thoroughly heated through. The flavors will have melded beautifully, often tasting even better!
- That’s it! Your Braised Boneless Beef Short Ribs Bourguignon-Style is now ready to be proudly served and savored!
Chef Tips and Tricks for Mastering Your Bourguignon:
Achieve truly restaurant-quality results with these invaluable chef’s insights, designed to make your Boneless Beef Short Ribs Bourguignon even more exceptional.
- HOW TO EFFORTLESSLY PEEL FRESH PEARL ONIONS: Peeling fresh pearl onions can seem tedious, but this simple trick makes it a breeze. First, prepare an ice bath by filling a bowl with ice water. Next, bring a small saucepan of water to a rolling boil. Carefully drop the fresh pearl onions into the boiling water. Once the water returns to a boil, let the onions cook for just 1 to 2 minutes. Immediately drain the onions in a sieve, then plunge them into the prepared ice water to halt the cooking process. Alternatively, you can remove them directly from the hot water with a slotted spoon and transfer them to the ice bath. Once cooled, use a small paring knife to trim off the stem and root ends. Hold the onion firmly by the root end, give it a gentle squeeze, and the tender onion bulb will slip right out of its skin. Discard the skins, and you’ll have perfectly peeled pearl onions ready for your stew.
- THE SECRET TO REMOVING EXCESS FAT FROM BRAISED SHORT RIBS: After hours of braising, you’ll often find a significant layer of fat on top of your rich braising liquid. While some fat is desirable for flavor, too much can make the dish greasy. To easily remove it, carefully tilt the pot to one side. This will cause the fat to pool on one side, allowing you to skim it off with a large spoon, ensuring you save as much of the precious braising liquid as possible. Another highly effective tool is a gravy separator. For the absolute best results, consider braising the short ribs a day before you plan to serve them. After cooking, let the stew cool completely, then refrigerate it overnight. As it chills, all the fat will rise to the surface and solidify, making it incredibly easy to simply lift off and discard before reheating. Don’t worry about sacrificing quality; many slow-cooked and braised dishes, including this Boneless Beef Short Ribs Bourguignon, develop even more profound and harmonious flavors when allowed to rest overnight and are often considered superior the next day.
Recipe FAQs: Your Questions Answered
The ideal braising time for beef short ribs depends on the oven temperature. While you can braise them at a lower temperature, like 300 degrees Fahrenheit, this will typically require up to 4 hours. For perfectly fall-off-the-bone tender results, I prefer to braise long-cooking cuts such as short ribs at 350 degrees Fahrenheit (175 degrees Celsius). At this temperature, they usually achieve incredible tenderness within 2.5 to 3 hours. It’s crucial not to braise at too high a temperature, as vigorous boiling can cause the meat to seize up and become tough, rather than succulent.
When preparing classic Beef Bourguignon or our specialized Boneless Beef Short Ribs Bourguignon, I strongly advocate for oven braising. The oven provides a remarkably even and consistent heat throughout the cooking process, ensuring the short ribs maintain a uniformly low and steady temperature. This gentle, all-encompassing heat is paramount for the connective tissues in the beef to slowly break down, resulting in that coveted melt-in-your-mouth texture that a stovetop simmer can sometimes struggle to achieve consistently.
Absolutely, making this boneless beef short ribs recipe ahead of time is not only possible but highly recommended! You can fully cook the short ribs 1 to 2 days before you plan to serve them. Once cooked, allow the dish to cool completely to room temperature, then transfer it to an airtight container and refrigerate overnight. This resting period allows the flavors to deepen and meld even further, enhancing the overall taste. When you’re ready to enjoy, simply reheat the bourguignon gently in a 350-degree Fahrenheit (175 degrees Celsius) oven until it is thoroughly warmed through.
Yes, this delightful Boneless Beef Short Ribs Bourguignon freezes exceptionally well! After it has completely cooled, portion the stew into desired serving sizes. Transfer these portions into freezer-safe airtight containers or heavy-duty freezer bags, ensuring as much air as possible is removed to prevent freezer burn. It can be stored in the freezer for 1 to 2 months without significant loss of quality. To enjoy, thaw the frozen bourguignon overnight in the refrigerator, then reheat it gently in a 350-degree Fahrenheit (175 degrees Celsius) oven or even a toaster oven for smaller portions, until it is heated through and bubbling.
For Slow-Cooker Braised Boneless Beef Short Ribs:
While oven braising is our preferred method for its superior flavor concentration, you can adapt this Boneless Beef Short Ribs Bourguignon recipe for a slow cooker. Keep in mind that slow cookers tend to result in a slightly more diluted flavor profile compared to oven braising due to less liquid evaporation. To compensate, you might consider reducing the initial amount of broth slightly. Cook the recipe on HIGH for 4-6 hours or on LOW for 8-10 hours, adjusting the time based on the specific size and thickness of your short ribs. Once the ribs are tender, if you were cooking on LOW, switch the setting to HIGH. Remove the cover for the final 30 minutes of cooking; this allows some of the moisture to evaporate, helping the sauce to reduce and intensify in flavor. At this point, you can also add the flour and butter slurry (prepared as described in the oven instructions) and let it simmer on HIGH until the sauce has reached your desired thickness.
Storage and Reheating Guidelines:
Proper storage ensures you can enjoy the incredible flavors of your Boneless Beef Short Ribs Bourguignon long after it’s cooked.
- Make-Ahead Storage: If preparing this braised boneless short ribs recipe ahead of time, allow the stew to cool completely to room temperature. Then, cover it tightly and refrigerate until you are ready to serve. Before reheating, it’s a good practice to skim off any solid fat that may have risen to the top. Reheat gently on the stovetop over low heat, stirring occasionally, or in a 350-degree Fahrenheit (175 degrees Celsius) oven until it is heated through.
- Leftovers: Store any leftover bourguignon in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, cool the entire dish thoroughly. Portion it out into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Elevate Your Meal: Delicious Serving Suggestions:
This rich and flavorful Boneless Beef Short Ribs Bourguignon pairs beautifully with a variety of classic and modern side dishes. Here are some of our top recommendations to complete your French-inspired feast:
- Cauliflower White Bean Puree: A light yet creamy alternative to potatoes, offering a delicate flavor that complements the robust stew.
- Twice-Baked Mashed Potatoes (Mashed Potato Casserole): Rich, fluffy, and incredibly satisfying, these make-ahead potatoes are the perfect bed for soaking up the luxurious sauce.
- Celery Root Puree (Celeriac): A sophisticated and earthy puree that offers a unique flavor profile and a wonderfully smooth texture.
- Creamy Mashed Turnips: A delightful and often overlooked vegetable, mashed turnips provide a slightly peppery sweetness that cuts through the richness of the beef.
More Great Braised Beef Recipes You’ll Love!
If you’ve fallen in love with the tender, rich flavors of braised beef, you’ll be thrilled to explore more recipes that celebrate this incredible cooking method. From international inspirations to hearty American classics, these dishes promise comfort and profound taste:
- Korean Braised Beef Short Ribs Recipe: A delightful journey to Asia with sweet and savory notes, ginger, and soy, resulting in incredibly tender ribs.
- Stout Braised Beef Short Ribs and Colcannon: A robust Irish-inspired dish where rich stout beer infuses the short ribs, perfectly paired with creamy colcannon.
- Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice: Embrace vibrant Mexican flavors with these smoky, tender barbacoa ribs, ideal for tacos or served with a fresh, zesty cauliflower rice.
- Boneless Short Rib Recipe (Mississippi-Style): A famously easy and flavorful recipe featuring a tantalizing blend of spices and pepperoncini for a unique Southern kick.
- Stracotto (Italian Pot Roast): A slow-cooked Italian masterpiece, this pot roast is incredibly tender and rich, often served with creamy Gorgonzola polenta.
Discover an array of fantastic beef preparations and explore all my beef recipes at Beef Recipes – From A Chef’s Kitchen.
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Boneless Beef Short Ribs (Bourguignon-Style)
Equipment
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Wusthof Boning Knife
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Nonstick Skillet
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Wusthof Chef Knife
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Cutting Board
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Glass Mixing Bowls
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Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 6 slices bacon, diced
- 3 pounds boneless beef short ribs, 4-5 ribs, trimmed of excess fat
- Salt and freshly ground black pepper
- 1 large onion, chopped
- 10-12 cloves garlic, sliced (approximately 1/4 cup)
- 1 bottle (750mm) dry red wine
- 2 cups beef broth
- 3 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 pound carrots, peeled and cut into 1 to 1 1/2-inch pieces, wider part halved if necessary
- 1 bag (12-ounce) frozen pearl onions, thawed under hot running water –OR– 1 pound fresh peeled pearl onions
- 3 tablespoons all-purpose flour
- 4 tablespoons butter, softened, divided
- 1 package (16-ounce) cremini mushrooms, quartered
- Chopped fresh parsley, for garnish
Instructions
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Preheat oven to 350 degrees.
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Heat the olive oil over medium-high heat in a Dutch oven large enough to hold the short ribs in one layer.
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Add the bacon and cook for 5-6 minutes, frequently stirring until the bacon is browned and crisp, adjusting the heat as necessary so the bacon doesn’t burn. Transfer to a paper towel-lined plate. Reserve the drippings in the Dutch oven and keep the heat at medium-high.
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Season the short ribs generously with salt and black pepper. Place the ribs in the Dutch oven and brown for 3-4 minutes on each side or until nicely browned, adjusting the heat as necessary so the fat does not smoke.
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Add the onions, reduce heat to medium-low and cook for 3-4 minutes or until beginning to soften. Add the garlic and cook 10-15 seconds or until fragrant.
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Add the tomato paste and stir.
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Add the wine, bring to a boil and cook 2-3 minutes to reduce slightly.
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Add the broth, bay leaves and thyme. Bring to a boil.
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Transfer the short ribs back to the Dutch oven along with the bacon. Cover the top of the Dutch oven securely with a piece of parchment paper or aluminum foil then place the lid on the Dutch oven.
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Place in the oven and cook for 2 hours.
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Add the carrots and if using fresh pearl onions, then add them. (If using frozen, thawed pearl onions, add them later when adding the flour.) Return the Dutch oven to the oven and cook another 30-45 minutes or until the beef, carrots and pearl onions are tender.
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If using frozen, thawed pearl onions, add them at this point.
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Transfer to your stovetop.
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Combine flour and 2 tablespoons butter in a small bowl. Remove 3-4 tablespoons of the hot braising liquid from the Dutch oven and add it to the butter and flour. Stir until you have a thick paste slurry.
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Add the slurry (flour, butter and liquid mixture) to the Dutch oven and gently stir it in.
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Bring to a gentle simmer on your cooktop and cook for 4-5 minutes or until thickened. Cover to keep warm.
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Heat the remaining butter in a small nonstick skillet or saute pan. Add the mushrooms and cook over high heat or until browned and tender and they release their juices. Add to Dutch oven and stir them in.
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Add the fresh parsley. Taste and adjust the seasoning with salt and black pepper.
Notes
- If using fresh peeled pearl onions that weren’t frozen, add them when adding the carrots.
- If using frozen, thawed pearl onions, add them when adding the flour. Because they’ve been blanched, frozen, and thawed, they won’t take as long to cook as do fresh pearl onions.
SLOW COOKER INSTRUCTIONS:
- Cook the recipe for boneless beef short ribs on HIGH for 4-6 hours or LOW for 8-10 hours (depending on the size of the short ribs).
- Turn the heat to high if cooking on LOW or keep it at HIGH if cooking at that setting. Leave the cover off for the last 30 minutes so the sauce can reduce slightly and the flavor intensifies. You can also add the slurry at this point and let it simmer on HIGH until it has thickened.
MAKE AHEAD:
- Can be made 1-2 days ahead of time. Cool and refrigerate.
- Reheat in a slow cooker or a Dutch oven in the oven at 350 degrees.
FREEZER-FRIENDLY:
- Cool thoroughly, then portion out as desired. Place in airtight containers and freeze for 1-2 months.
- Thaw in the refrigerator, then reheat in the oven or toaster oven at 350 degrees.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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