Beef Short Rib Bourguignon With Garlicky Panko Gremolata

May 20, 2020
Photo by Ty Mecham. Prop Stylist: Meghan Hedgpeth Food Stylist: Anna Billingskog
Author Notes

My take on boeuf bourguignon skips a couple ingredients—namely the bacon, whose fat traditionally adds luscious flavor to the classic French stew, and the flour, which would otherwise serve as a thickener for the sauce. I find that boneless beef short ribs, which are marbled with fat and collagen, do all the heavy lifting in this recipe and help you arrive at a final stew that’s just as glossy, satisfying, and full of deep, savory flavor as the original. My final flourish is a clean, crunchy panko gremolata with parsley, lemon zest, and raw garlic (trust me!) that helps to liven up the slow-cooked dish and will make you wonder why you haven’t been sprinkling this stuff over your food the whole time.

This single-serving recipe is for my column, Table for One. Should you have more mouths to feed, then just multiply the amounts you see here. —Eric Kim

  • Prep time 5 minutes
  • Cook time 2 hours 10 minutes
  • Serves 1
  • For the stew:
  • 1/2 pound boneless beef short ribs, cut into 1-inch cubes
  • 1 pinch each kosher salt and freshly ground black pepper, plus more to taste
  • 2 tablespoons olive oil, divided
  • 1 large shallot, thinly sliced
  • 4 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon herbes de Provence
  • 1 dried or fresh bay leaf
  • 1 cup red wine (I used a Côtes de Bordeaux)
  • 1 cup water
  • 2 teaspoons Worcestershire sauce
  • 4 ounces cremini mushrooms, thinly sliced
  • 2 small carrots, thickly cut on the bias (about 4 ounces)
  • Mashed potatoes, pasta, or rice, for serving
  • For the gremolata:
  • 2 tablespoons panko bread crumbs
  • 1/2 garlic clove, grated
  • 1/2 lemon, zested
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon olive oil
  • 1 pinch each kosher salt and freshly ground black pepper, plus more to taste
In This Recipe
  1. Preheat the oven to 325°F. Generously season the short ribs with salt and pepper and heat a small (1 1/2 to 3–quart) oven-safe saucepan over medium-high heat. Add 1 tablespoon olive oil and sear the short ribs, 2 to 3 minutes per side, until browned on all over. Remove meat to a plate, leaving rendered fat in the pan.
  2. Add the shallot, garlic, tomato paste, red pepper flakes, herbes de Provence, and bay leaf; season with salt and pepper; and sauté for 1 minute. Add the wine and reduce a little, about 3 to 5 minutes. Add the water and Worcestershire sauce, bring to a simmer, and nestle the meat back into the pot. Cover with lid and bake for 1 1/2 hours, or until ribs are fully cooked and tender.
  3. Meanwhile, make the gremolata: In a large dry skillet over medium-high heat, fry the bread crumbs until toasted just slightly browned. Add to a bowl, followed by the garlic, lemon zest, parsley, olive oil, salt, and pepper. Stir until well combined. Set aside for later.
  4. In the same pan, add the remaining tablespoon olive oil and cook the mushrooms and carrots without touching them too much, so they fry and almost caramelize at their edges, about 1 to 2 minutes. Add to the pot with the beef, stir, cover, and return to the oven for 30 more minutes. Check for final seasoning: salt and pepper.
  5. Serve the finished stew with the prepared mashed potatoes, pasta, or rice, and sprinkle over the gremolata for crunch.

See Reviews

See what other Food52ers are saying.

  • home_cook_mark
  • Eric Kim
    Eric Kim
  • Yossel
  • tracie1210
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he covers food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.