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5 from 1 vote

Braised Short Ribs with Fingerlings, Bacon and Pearl Onions

Prep Time1 hr
Cook Time2 hrs 30 mins
Total Time3 hrs 30 mins
Course: stew
Cuisine: French
Servings: 6 servings
Calories: 1013kcal
Author: Nancy Buchanan


  • 4 pounds boneless beef short ribs
  • 2 Tablespoons vegetable oil
  • 1 medium onion diced
  • 3 shallots diced
  • 10 garlic cloves peeled and chopped
  • 3 large tomatoes cored and roughly chopped
  • 3 stalks celery sliced into 1/4 inch pieces
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 2 cups sauvignon blanc
  • 1 750 ml bottle cabernet sauvignon
  • 2 quarts low salt beef stock
  • 2 Tablespoons soy sauce
  • 10 oz. fingerling potatoes
  • 4 oz. bacon cut into 1/4 inch crosswise strips
  • 6 oz. pearl or cippoline onions
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 6 oz. wild or cremini mushrooms
  • 1 bunch fresh thyme optional
  • truffle oil optional


  • Pre heat the oven to 400 degrees.
  • Pat beef dry and season lightly with pepper. Don't salt the beef since both the bacon and stock have salt!
  • Heat 2 Tablespoons vegetable oil in a heavy bottomed 8 quart dutch oven over medium high heat.
  • Sear the meat, in batches until deeply browned on both sides.
  • Remove beef and set aside on a rimmed baking sheet.
  • Add onions and shallots to the pot and cook until vegetables are lightly brown.
  • Add garlic - do not brown garlic - reduce heat if necessary.
  • Stir in tomatoes, celery, tomato paste and bay leaf.
  • Cook for 1 -2 minutes, stirring constantly.
  • Add the white wine and red wine, scraping the bottom of the pan to get all the browned bits.
  • Add the stock and the soy sauce and stir to combine.
  • Add meat and accumulated juices back into the pot and bring to a simmer.
  • Place in the 400 degree oven, uncovered, for 1 hour.
  • While beef is cooking, place bacon on a sheet pan.
  • Place in the oven until the fat has rendered, about 5 to 10 minutes.
  • Add the sliced fingerlings, pearl or cippoline onions and toss in the bacon fat.
  • Return the sheet pan to the oven and cook for approximately 5 - 10 minutes until the bacon, potatoes and onions are nicely browned.
  • In a medium sized skillet heat the 1 Tablespoon butter over medium high heat.
  • Add the mushrooms and saute until the mushrooms are nicely browned.
  • After 1 hour, reduce the heat to 350 degrees and cover the pot.
  • Cook for an additional 1 1/2 hours.
  • Remove the ribs from the oven.
  • Remove the meat and vegetables and degrease the sauce as necessary.
  • Bring the sauce to a boil and reduce to approximately 3 cups.
  • Return the meat the the pan and add the bacon, onions and potatoes to the pot.
  • Taste and adjust the seasonings.
  • To serve, spoon the sauce over the meat and vegetables in large, shallow bowls and top with the mushrooms.
  • Drizzle with truffle oil if desired and garnish with fresh thyme.


This is a wonderful dish to make ahead - which I recommend!! Complete through reducing the sauce. Then cover the pot and refrigerate, packaging the potatoes, onions and bacon separately. When you want to serve, pull the pot out of the oven and let sit at room temperature for 1 hour. Re heat in a 350 oven until the stew is hot! For the vegetables, I like to re heat these of a separate sheet pan and add to the serving dish so the vegetables don't become waterlogged. The mushrooms can be done ahead, but I prefer to cook them the day I plan to serve the dish. You can serve this "as is" with crusty bread or over a celery root puree which is truly divine!


Calories: 1013kcal | Carbohydrates: 31g | Protein: 70g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 195mg | Sodium: 1412mg | Potassium: 2477mg | Fiber: 4g | Sugar: 8g | Vitamin A: 825IU | Vitamin C: 27.1mg | Calcium: 103mg | Iron: 8.9mg