Beef Ribs (Flanken) in Bourguignon Sauce
Flanken cut beef ribs are are slow cooked until tender then finished in a delectable Bourguignon sauce made with red wine, onion, tomato paste and beef broth.
Servings 4
Calories 525kcal
Ingredients
- 2 lbs sliced beef short ribs flanken-style
- 1 tsp steak spice
- 1 tbsp vegetable oil
- 1 cup chopped onion
- 2 garlic cloves minced
- ½ cup red wine
- 2 tbsp tomato puree passata
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 ½ cups water
- 3 tbsp dry onion soup mix
- 3 tbsp dry brown gravy mix
Instructions
For the Ribs
- Preheat oven to 275℉.
- Place ribs in large casserole or roasting pan with about ½ cup water then sprinkle with steak spice.
- Cover and roast for 2 hours.
For the Sauce
- While the ribs are roasting, heat the oil in a small saucepan, then add the onion. Cook on medium heat until the onions become transparent. Stir in the garlic and heat for about 30 seconds.
- Add the wine, and stir in tomato puree, beef broth, Worcestershire sauce and sugar, bring to a simmer.
- Dissolve the dry onion soup mix and gravy mix in 1 ½ cups cold water then add to the saucepan.
- Simmer the sauce for about 20-30 minutes or until reduced roughly by half. Remove from the heat, cover and set aside.
- Once the ribs have cooked for 2 hours, remove them from the roasting pan then drain the fat from the pan.
- Return the ribs to the roasting pan the pour the sauce over the ribs making sure that they are evenly coated.
- Cover and return the roasting pan to the oven and roast for 30 minutes.
- Remove the roasting pan from the oven and baste the ribs. If the sauce has become too thick, add a little water or beef broth, cover and return to the oven for another 30 minutes. If the sauce is too runny, remove the roasting pan lid, increase the oven temperature to 325℉ and roast for another 30 minutes.
Notes
Serve with mashed potatoes and garnish with parsley.