Short Rib Bourguignonne

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Maybe my large oven safe pot wasn't large enough. I seared the meat on both sides, then set them aside until all ribs were done. After saute the bacon, adding the vegetables, put the ribs back inside, add the stock & wine, put in the oven for 3 hours, it tasted like a bland beef stew with meat falling off the bones.

My mother makes a better beef stew and I hate her food.

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I made this one weekend. Left out the cayene pepper and chocolate due to preference. It was the most impressive, delicious dish I have made. I served it to my family never having short ribs before. It was restaurant quality only better at home. I will make this over and over again. Thank you so much for helping me learn how to cook short ribs, but not only that, how to make me appear like a good cook doing it.

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The best short rib recipe yet! I used a whole bottle of Cabernet. This recipe has a great sauce...maybe I'll use it for a pot roast next time!

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This recipe is so good that the first time I made this, my family had THREE helpings! I added a bag of frozen pearl onions.

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The beef short ribs were fantastic! There was plenty of flavor in the rich sauce and as expected, the meat was very tender. Cheers Danny!

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Short ribs when cooked for a long time are always tender and delicious. So of course the technique involved in making this dish
resulted in just that. Tender, fall of the bone meat, but the flavor was questionable. There was something missing (perhaps the garlic?. It was all very mellow, and bland. No spark.

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ive made this recipe a few times and everyone always raves about how delicious it is. The meat is so tender and the sauce is rich and full of flavor. It tastes so much better the next day!

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Danny Boomes' short ribs were amazing!!!! They were easy to prepare(finding bone-in short ribs not so easy!!!The only thing I would do differently is add a bit of tubed tom.paste for richness( maybe a 1/2 to teaspoon, otherwise, melt in your mouth goodness!!! We served them atop a bed of mashed baby reds w/ coarse ground Dijon as he did on the episode....I can't wait to have a dinner party and serve them. Plated on the potatoes they look so elegant!!!!

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I didn't see the show, but I was looking for something special for Mother's day and came across this recipe. It was easy and really a huge hit with my family! Try it, you'll like it! (I just used bacon, not "lardoons".

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Do not use chocolate as in the TV show. The taste is overwhelming the second day. Additionally, the amount of flour is way too much for a dusting (ruband makes the addition of paprika and cayenne pepper useless. The portions really need to be adjusted, especially for the rub. I think the recipe would be good if the chocolate pieces were not added. I also would use a cheaper cut of meat. The term beef bourguignonne means "beef stew" from the Burgundy region. Any inexpensive beef chuck or serloin will do.