Name: Crockpot Short Ribs
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: French
Ingredients: 2 yellow onions, thinly sliced; 5 pounds bone-in beef short ribs; kosher salt and black pepper; 6 shallots, halved; 8 garlic cloves, smashed; 6 carrots, chopped; 1 bottle (750ml) (or 3 cups) dry red wine, such as pinot noir; 2 cups beef broth; 1/2 cup cognac or brandy (optional); 2 tablespoons tomato paste; 2 tablespoons chopped fresh thyme; 2 dried bay leaves; 4 tablespoons salted butter; 2 cups sliced cremini mushrooms; 1 tablespoon chopped fresh sage

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Crockpot Short Rib Bourguignon is a dish that beautifully marries robust flavors and comforting comfort food into one delightful meal. Picture succulent beef short ribs simmered slowly until they become melt-in-your-mouth tender, nestled in a rich, velvety sauce infused with red wine, savory vegetables, and fragrant herbs. Each bite is an explosion of savory goodness that will have you yearning for more. The slow cooker does all the heavy lifting, allowing the bold flavors to develop while you carry on with your day.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Short Ribs
Storing & Reheating
Chef’s Helpful Tips
Crockpot Short Ribs

I still remember the first time I prepared this dish for my family on a chilly Sunday evening. As the aroma wafted through the house, I couldn’t help but feel a sense of warmth enveloping us. This Crockpot Short Rib Bourguignon was met with amazed voices and satisfied smiles, affirming my belief that nothing beats a hearty home-cooked meal. It’s not just a recipe; it’s a warm embrace on a plate that brings everyone together for a cozy dining experience.

Why You’ll Love This Recipe

Simple & Quick: This delicious meal takes just 30 minutes to prep, while your slow cooker does the rest of the work.
Irresistible Flavor: Rich, savory short ribs simmer in red wine with garlic and fresh herbs, creating a depth of flavor that’s hard to resist.
Eye-Catching Appeal: The vibrant colors of the carrots, shallots, and mushrooms make this dish not just tasty, but visually stunning.
Flexible Serving: Perfect for a special occasion or a comforting family dinner, pair it with mashed potatoes, crusty bread, or a fresh salad.
Diet-Friendly Options: You could easily adapt this to be gluten-free by checking labels on your broth and wine.

Ingredients You’ll Need

2 yellow onions, thinly sliced: These create a flavorful base for the dish and add sweetness during cooking.
5 pounds bone-in beef short ribs: Provides the best flavor and tenderness. If short ribs aren’t available, you can use chuck roast instead, though the flavor will vary.
Kosher salt and black pepper: Essential seasonings for enhancing all the natural flavors.
6 shallots, halved: For a milder onion flavor and a touch of sophistication.
8 garlic cloves, smashed: Adds depth and a savory aroma to the dish.
6 carrots, chopped: Bring sweetness and texture, making every bite even more enjoyable.
1 bottle (750ml) dry red wine, such as Pinot Noir: Adding wine not only enhances flavor but also tenderizes the meat.
2 cups beef broth: Builds a rich sauce base; look for low-sodium options to control salt levels.
1/2 cup cognac or brandy (optional): Deepens the flavor profile; feel free to skip it if you don’t have it on hand.
2 tablespoons tomato paste: Offers a slightly tangy layer of flavor and helps thicken the sauce.
2 tablespoons chopped fresh thyme: Contributes fresh, earthy notes that perfectly complement the dish.
2 dried bay leaves: Enhances the overall aroma and taste; remember to remove them before serving.
4 tablespoons salted butter: Adds richness and depth—who doesn’t love good butter?
2 cups sliced cremini mushrooms: Their earthy flavor pairs beautifully with the other ingredients.
1 tablespoon chopped fresh sage: Adds a warm, aromatic touch that elevates the dish even further.

How to Make Crockpot Short Ribs

Arrange Onions: In the bowl of the crockpot, place the sliced yellow onions at the bottom. They will cook down and caramelize, providing a sweet and savory base for your short ribs.

Layer the Ribs: Next, lay the 5 pounds of bone-in beef short ribs right on top of the onions. Don’t skimp on seasoning; sprinkle kosher salt and black pepper generously across the ribs to enhance the flavors.

Add the Veggies: Toss in the halved shallots, smashed garlic, and chopped carrots over the ribs. This medley will make the dish even more scrumptious as they soften and absorb the wonderful flavors.

Pour the Wine: Pour 2 cups of dry red wine over the ingredients, making sure to cover as much of the meat and vegetables as possible. Follow with 2 cups of beef broth and add cognac if you’re using it. Then, stir in 2 tablespoons of tomato paste, 2 tablespoons of chopped fresh thyme, and 2 dried bay leaves for a flavor boost.

Cover & Cook: Put the lid on your crockpot and set it to low. Let everything cook for 6-8 hours, or 4-6 hours if you’re pressed for time and choose the high setting. The goal is tender, falling-off-the-bone short ribs.

Thicken the Sauce: After the cooking time, crank the heat on the crockpot to high. Discard the bones, and drain away any excess grease from the sauce. Return the meat to the sauce and let it cook uncovered for an additional 30 minutes to help thicken the sauce. Remember, while it won’t get super thick, it will be rich and flavorful.

Sauté the Mushrooms: While the sauce thickens, melt 2 tablespoons of salted butter in a large skillet over medium heat. Once melted, add 2 cups of sliced cremini mushrooms and let them cook undisturbed for about 5 minutes or until they’re golden brown. Then, add another 2 tablespoons of butter, the chopped sage, and a pinch of salt and pepper. Continue cooking for an additional 5 minutes until everything is beautifully caramelized.

Serve & Savor: Now it’s time to plate! Serve the ribs drenched in sauce and spoon the sautéed mushrooms over the top. This dish pairs wonderfully with mashed potatoes, rice, or some hearty, crusty bread for sopping up those flavorful juices.

Storing & Reheating

To store any leftovers, let the Crockpot Short Ribs cool completely at room temperature, then transfer to an airtight container for the fridge. They’ll keep well for about 3-4 days. For longer storage, you can freeze the leftovers for up to 3 months. Just ensure you use a freezer-safe container. When you’re ready to eat again, reheat gently in your microwave or on the stovetop over low heat until warmed through. Be aware that the texture may change slightly upon reheating, so perhaps add a splash of broth to refresh the flavor.

Chef’s Helpful Tips

Be careful not to overcrowd your crockpot. If using an overly full slow cooker, the cooking time may vary.
For optimal flavor, choose a high-quality dry red wine. It makes a notable difference in the final taste.
If your sauce seems too thin, you can always mix a bit of cornstarch with cold water to make a slurry and then stir it into your sauce to thicken it up.
Plan ahead! These ribs taste even better the next day, making it a perfect make-ahead meal.
Don’t forget to remove the bay leaves before serving; they’re not pleasant to bite into!

The Crockpot Short Rib Bourguignon recipe is truly a labor of love, turning humble ingredients into an incredibly rich and satisfying meal. The best part? You don’t need to babysit it as it cooks. It’s perfect for those long days when you want to come home to the comforting aroma of a home-cooked meal waiting for you.

Can I make this dish ahead of time?

Yes! You can prepare the entire dish ahead of time. After cooking, let it cool down and store it in the refrigerator. The flavors deepen overnight, making it even more delicious the next day. Just reheat before serving.

What can I serve with Crockpot Short Ribs?

This dish goes wonderfully with creamy mashed potatoes, rice, or summertime fresh crusty bread to soak up all that rich sauce. Some roasted vegetables or a simple green salad brighten up the meal too!

Can I use a different type of wine?

Absolutely! While red wine is traditional and enhances the flavors, feel free to experiment with your favorite type. Just keep it dry for the best results.

Can I make this dish gluten-free?

While the ingredients used in this recipe are gluten-free, always check labels, especially on the beef broth and wine, to ensure they are gluten-free certified. You can also replace the red wine with gluten-free broth if needed!

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Crockpot Short Ribs

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Author: Anna
Prep Time: 30 minutes
Cook Time: 210 minutes
Total Time: 4 hours
Yield: 6 servings 1x
Category: Main Dishes
Method: Crockpot
Cuisine: French

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Description

These Crockpot Short Ribs are a comfort food favorite, featuring tender beef ribs simmered in a rich red wine sauce with carrots and mushrooms. Simple to prepare and full of irresistible flavor, this dish makes for a quick and hearty dinner that everyone will love.

Ingredients

Scale

2 yellow onions, thinly sliced
5 pounds bone-in beef short ribs
kosher salt and black pepper
6 shallots, halved
8 garlic cloves, smashed
6 carrots, chopped
1 bottle (750ml) (or 3 cups) dry red wine, such as pinot noir
2 cups beef broth
1/2 cup cognac or brandy (optional)
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
2 dried bay leaves
4 tablespoons salted butter
2 cups sliced cremini mushrooms
1 tablespoon chopped fresh sage

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Instructions

Arrange the sliced onions in the bowl of the crockpot.
Place the short ribs on top of the onions and season with kosher salt and black pepper.
Add the halved shallots, smashed garlic cloves, and chopped carrots to the pot.
Pour in the dry red wine, beef broth, and optional cognac.
Stir in the tomato paste, chopped thyme, and bay leaves.
Cover and cook on low for 6-8 hours or on high for 4-6 hours.
Once the ribs are done, crank the heat to high and discard the bones.
Drain any excess grease from the sauce, then toss the ribs into the sauce and cook uncovered for 30 minutes to help thicken the sauce.
In a separate skillet, melt 2 tablespoons of butter and add the mushrooms, cooking undisturbed for 5 minutes until golden.
Add another 2 tablespoons butter, chopped sage, and a pinch of salt and pepper.
Cook for an additional 5 minutes until the mushrooms are caramelized and the butter is browned.
Serve the ribs in the sauce, spooning the mushrooms on top. Enjoy with potatoes, rice, or crusty bread.

Notes

Make sure to sear the ribs for enhanced flavor before adding them to the slow cooker.
If the sauce needs thickening, consider adding a cornstarch slurry towards the end of the cooking time.