How to Make Boeuf Bourguignon with Short Ribs » Wini Moranville

Ingredients

• 2 1/2 pounds boneless beef short ribs, cut into 2-inch chunks
• Salt and freshly ground black pepper to taste
• 2 slices thick-cut bacon, cut into 1/2-inch pieces
• Olive oil or vegetable oil, if needed
• 1 large yellow onion, chopped (about 1 cup)
• 3 garlic cloves, minced
• 2 cups Beaujolais Villages, red Burgundy, or Pinot Noir
• 1 cup low-sodium beef broth, plus more if needed
• 1 teaspoon dried thyme, crushed
• 1 bay leaf
• 1 1/2 cups frozen pearl onions
• 8 ounces fresh mushrooms, left whole if small, quartered or halved if larger
• 3 tablespoon unsalted butter, at room temperature