Beef Short Ribs In Burgundy Sauce Recipes

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SHORT RIB BOURGUIGNONNE



Short Rib Bourguignonne image

Provided by Danny Boome

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon lardoons, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine or half bottle
4 cups beef stock or to cover

Steps:

  • Preheat oven to 350 to 375 degrees F.
  • Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.
  • In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning.

BEEF SHORT RIBS IN BURGUNDY SAUCE



Beef Short Ribs in Burgundy Sauce image

As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It's a mouthwatering family favorite. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 16

3 pounds bone-in beef short ribs
3 tablespoons butter
1 large sweet onion, halved and sliced
2 celery ribs, thinly sliced
1 medium carrot, thinly sliced
1 garlic clove, minced
Dash dried thyme
2 tablespoons all-purpose flour
1 cup water
1 cup dry red wine or beef broth
1 beef bouillon cube or 1 teaspoon beef bouillon granules
2 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon browning sauce, optional
1/8 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

Nutrition Facts : Calories 264 calories, Fat 17g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 355mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

GUNNAR AND RAVEN'S BURGUNDY SAUCE



Gunnar and Raven's Burgundy Sauce image

Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!

Provided by Raven McCormick

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
⅔ cup chopped onion
2 cloves garlic, chopped
2 tablespoons all-purpose flour
⅔ cup beef broth
1 cup Burgundy wine
1 pinch dried basil, or to taste
1 pinch dried oregano, or to taste
1 ½ cups sliced baby portobello mushrooms

Steps:

  • Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
  • Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.

Nutrition Facts : Calories 74 calories, Carbohydrate 4.9 g, Cholesterol 3.8 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 79.4 mg, Sugar 1.2 g

BEEF SHORT RIBS WITH BARBECUE SAUCE



Beef Short Ribs With Barbecue Sauce image

If you don't want beef shortribs, try the sauce on something else. It's a good, sweet barbecue sauce. It's another one of my father's old recipes. I think he adapted it from Southern Living.

Provided by GrandmaIsCooking

Categories     Sauces

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs beef short ribs
1 1/2 teaspoons salt
1/2 cup water
1/2 cup onion, chopped
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1 cup ketchup
3/4 cup brown sugar, firmly packed
1/2 cup apple cider vinegar
2 tablespoons prepared mustard (not dry)

Steps:

  • In a large skillet (with no oil or shortening), brown shortribs on all sides, then cover and cook for an hour at low heat and drain off drippings from pan.
  • Combine the rest of the ingredients for the sauce.
  • Pour sauce over shortribs in pan, cover tightly, and cook 1 1/2 hours longer at low temperature (or until meat is tender).

Nutrition Facts : Calories 1060.5, Fat 82.6, SaturatedFat 35.8, Cholesterol 172.4, Sodium 1432.5, Carbohydrate 44.5, Fiber 1.8, Sugar 39.9, Protein 35

CONTEST-WINNING BRAISED SHORT RIBS



Contest-Winning Braised Short Ribs image

I've been relying on this braised short ribs recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days. -Peggy Edwards, Heber City, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 7 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1/2 teaspoon ground mustard
4 pounds bone-in beef short ribs
2 tablespoons canola oil
2 medium onions, sliced
1 cup beer or beef broth
1 garlic clove, minced
GRAVY:
2 teaspoons all-purpose flour
1 tablespoon cold water

Steps:

  • In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain., Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. , Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 547mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

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