The Best-Kept Secret Beef Bourguignon

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A slow-simmered masterpiece featuring fall-off-the-bone short ribs in a rich red wine sauce, elevated by the finest ingredients for an unforgettable dinner. This French-inspired beef recipe, ready in about 175 minutes, pairs bone-in short ribs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz bone-in short ribs
• 2 tbsp olive oil
• 1/2 cup, finely diced yellow onion
• 1/2 cup, thinly sliced carrot
• 1/4 cup, thinly sliced celery
• 2 cloves, minced garlic
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp, chopped fresh thyme
• 1 tbsp all-purpose flour
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Pat short ribs dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear ribs for 3-4 minutes per side until deeply browned.
2. Step 2: Add 1/2 cup diced onion, 1/2 cup sliced carrot, and 1/4 cup sliced celery to the pot. Sauté for 5 minutes until vegetables soften, then stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Deglaze the pot with 1/2 cup red wine, scraping up browned bits, and simmer for 2 minutes. Add 1 cup beef broth, 1 tbsp tomato paste, and 1 tsp chopped thyme. Stir in 1 tbsp flour to thicken slightly, then bring to a gentle simmer.
4. Step 4: Cover and transfer to a preheated oven at 325°F. Cook for 2.5 hours until the ribs are fork-tender, then remove the lid and simmer uncovered for 20 minutes to reduce the sauce to a rich, coating consistency.