Beef Short Ribs in Burgundy Sauce Recipe
Beef Short Ribs in Burgundy Sauce Recipe photo by Taste of Home
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Beef Short Ribs in Burgundy Sauce Recipe

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As an Army general, my stepdad got this recipe from his aide, who said it was his mother's best Sunday meal. It’s a mouthwatering family favorite. —Judy Batson, Tampa, Florida
TOTAL TIME: Prep: 35 min. Cook: 2-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 2-1/4 hours
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving: 264 calories, 17g fat (8g saturated fat), 70mg cholesterol, 355mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 19g protein.


  1. Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.
  2. Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir 10-12 minutes or until tender. 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.
  3. Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.
  4. Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs. Yield: 6 servings.
Originally published as Beef Short Ribs in Burgundy Sauce in Taste of Home February/March 2015, p68

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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aug2295 User ID: 4631582 253488
Reviewed Sep. 1, 2016

"Loved these ribs! I altered to a slow cooker for summer by leaving out the water and just putting the wine. Will def make again as an oven recipe, as soon as the weather cools down enough to have the oven on!"

Lady Fingers User ID: 2682286 252105
Reviewed Aug. 1, 2016

"Excellent texture, but my husband and I both felt the onion flavor was stronger than the beef flavor. Next time, I would use all beef bouillon instead of wine, and perhaps substitute sliced mushrooms for some of the onion.

I used my electric pressure cooker, substituting 35 minutes pressure for the 2 hour simmering time. Since the pressure cooker doesn't lose moisture, I cut the water from 1 cup to 1/4 cup, but still used a cup's worth of bouillon. I'll serve any leftover sauce over noodles, with sliced mushrooms."

Debra Torres User ID: 4566970 226715
Reviewed May. 21, 2015

"These were so delicious! I made mine in the slow cooker. Just some small prep the night before preparing the ingredients. Before work the next morning, I added the cooked onions, garlic, and celery along with everything else to my crockpot and set it for 8 hours on low. It was perfect. Serve with your favorite cornbread!"

pajamaangel User ID: 1603339 223152
Reviewed Mar. 19, 2015

"Unfortunately, nothing in this recipe really stood out to us. It was a lot of work for an o.k. flavor."

LindaEC User ID: 5991685 222316
Reviewed Mar. 8, 2015

"Delicious and easy! I doubled the carrots and used half the meat, so I was able to shorten the cooking times slightly. It smelled heavenly while cooking and tasted fantastic. Served with butternut squash risotto."

hardtouse User ID: 3390334 221072
Reviewed Feb. 21, 2015

"Actually this is the first time I made short ribs and I will use the recipe a million more times (when short ribs are on sale) :) Followed the recipe and just loved the results. Ribs were tasty and tender."

Butcher2boy User ID: 6390217 220582
Reviewed Feb. 15, 2015

"This was delicious. Made some adjustments to our tastes and used Merlot wine instead and added whole Yukon Gold potatoes. I actually put this in my crock pot, put on the automatic timer and cooked on low for 6 hours. My house smelled wonderful and the ribs were tasty and tender. Will make this AGAIN."

Mhaverfield User ID: 8226326 218887
Reviewed Jan. 26, 2015

"I tried this for our Sunday dinner and it was wonderful. I tried to follow the recipe exactly and the ribs were very tender. I will use this recipe again"

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