Name: Beef Bourguignon-Style Short Ribs
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT12H0M0.000S
Yield: 6 servings
Ingredients: 6 bone-in short ribs (about 3 pounds); 2 cups dry red wine; 5 sprigs fresh thyme; 4 cloves garlic, crushed; 3 carrots, cut into 1-inch pieces; 2 bay leaves; 1 small yellow onion, diced; 1 cup low-sodium beef broth or stock; 1 tablespoon vegetable oil; 2 tablespoons all-purpose flour; Kosher salt and freshly ground black pepper; 6 ounces thick-cut bacon, cut into 1-inch pieces; 2 cups pearl onions (about 8 ounces), peeled; 4 ounces button mushrooms, quartered; 1 pound wide egg noodles; 4 tablespoons (1/2 stick) unsalted butter; 1/2 cup fresh parsley leaves, chopped

Directions

Watch how to make this recipe.

Special equipment:

a 2.5-quart broiler-safe baking dish (about 9 by 13 inches)

Combine the short ribs with the wine, thyme, garlic, carrots, bay leaves and yellow onion in a 2.5-quart broiler-safe baking dish. Turn the ribs with tongs to coat them in the marinade. Cover and refrigerate overnight.
Preheat the broiler.
Transfer the short ribs to a clean surface and pat them dry with a paper towel. Pour the marinade with the vegetables and aromatics into a medium bowl and add the beef broth; set aside.
Rinse and dry the baking dish, return the ribs to it and rub them with the oil. Combine the flour with 4 teaspoons salt and 2 teaspoons pepper in a small bowl. Sprinkle the flour mixture over the ribs. Broil, flipping the ribs halfway through, until golden all over, about 10 minutes. Set aside until the baking dish is cool enough to touch, about 10 minutes (so the cold marinade does not shock the container and break it).
Preheat the oven to 350 degrees F.
Once the baking dish is cool, pour the marinade with the vegetables and aromatics over the ribs and cover tightly with foil.
Bake, flipping the ribs halfway through and re-covering the dish with the foil, until the meat is tender when pierced with the tip of a knife but not yet falling off the bone, 3 hours to 3 hours 30 minutes.
Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring often, until starting to turn golden but not yet crisp, about 5 minutes. Add the pearl onions and mushrooms and cook, stirring often and scraping up any bits that stick to the bottom with a wooden spoon, until the onions are golden and tender and the mushrooms are cooked through, about 15 minutes. Season with salt and pepper and set aside.
Just before the short ribs are done, bring a pot of water to a boil and season with salt. Cook the noodles according to the package directions. Drain the noodles, return them to the pot and toss them with the butter and salt to taste. Spread the noodles on a serving platter.
Using tongs, transfer the ribs to the platter with the noodles. Skim the fat from the braising liquid and discard the thyme and bay leaves. Pour the braising liquid and vegetables over the ribs and noodles. Top with the bacon mixture (rewarming right before serving if necessary) and sprinkle with the parsley.

Beef Bourguignon-Style Short Ribs

Ingredients

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