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Beef Short Ribs in Burgundy Sauce

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
  • 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


  • 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.

Beef Short Ribs in Burgundy Sauce Tips

Are beef short ribs expensive?

Bone-in beef short ribs tend to be a bit more expensive cut of beef because they come from the plate, or front belly, and are much fattier (read: extra delicious!) than a boneless short rib.

How do you thicken short rib sauce?

If your short rib sauce is thin, there are a few ways you can thicken it. We use flour in this recipe, but for a gluten-free option, you can use gluten-free flour or 1 tablespoon of cornstarch instead.

What goes well with short ribs?

Short ribs go well with roasted veggies or a steakhouse-style salad like this wedge salad with blue cheese dressing.

How do you tenderize beef short ribs?

These short ribs are so tender because of the long braising cooking method. If you have an instant pot, you can speed up the work: Instead of placing the ingredients into a Dutch oven, add them to a pressure cooker and pressure-cook on high for 40 minutes. Quick-release pressure. Then continue with adding the additional ingredients. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts
1 serving: 264 calories, 17g fat (8g saturated fat), 70mg cholesterol, 355mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 19g protein.

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  • Vivian
    Sep 18, 2019

    great flavor.

  • mumsay
    Oct 10, 2017

    Not bad, but not great. Just so-so. Won't be making this again.

  • mjflowers
    Jun 21, 2017

    This was super yummy! Didn't have any beef bouillon so substituted 1 cup beef broth instead of water. It tasted delicious.Served with basmati rice and served the gravy over top. Not a bit leftover! Family loved it. Thank you for sharing !

  • aug2295
    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
    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
    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
    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
    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
    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
    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.