Crockpot Short Rib Bourguignon is a dish that epitomizes comfort food. Tender, succulent beef short ribs simmered for hours in a rich red wine sauce, enveloped with aromatic vegetables—this meal is all about providing warmth and satisfaction. Imagine walking through the door after a long day and being greeted by the tantalizing scent of simmering beef and herbs wafting through your home. It’s like a warm hug from the inside out.
When I first tried making this dish, I was drawn in by its French-inspired flavors and the ease of cooking it in a crockpot. The beauty of Crockpot Short Rib Bourguignon is not just in its taste but also in its effortless preparation. You simply toss your ingredients into the pot and let it work its magic while you tend to other things. With some simple sides like creamy mashed potatoes or crusty bread, you’ll have a delightful meal that impresses both family and friends. You won’t believe how easy it is to create something so sumptuous!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Just 30 minutes of prep before you set it and forget it for 6-8 hours.
- Irresistible Flavor: The marriage of red wine, herbs, and beef creates a depth of flavor that is truly heavenly.
- Eye-Catching Appeal: Serve it up in rustic bowls with fresh parsley, and it looks just as good as it tastes.
- Flexible Serving: Perfect for a cozy family dinner, holiday meals, or dinner parties.
- Diet-Friendly Options: Easily make it gluten-free by double-checking your broth and adjusting seasonings.
Ingredients You’ll Need
- 2 yellow onions, thinly sliced: These add a sweet base flavor; consider sweet onions for a milder taste.
- 5 pounds bone-in beef short ribs: Rich and meaty, they are ideal for slow cooking; however, boneless short ribs can work in a pinch.
- Kosher salt and black pepper: Essential for seasoning; don’t be shy, as these enhance the meat’s natural flavors.
- 6 shallots, halved: They provide a sweet, mild onion flavor; you can substitute with more onions if needed.
- 8 garlic cloves, smashed: Garlic infuses flavor and aroma—feel free to adjust based on your love for garlic.
- 6 carrots, chopped: These add sweetness and texture, providing balance to the rich sauce.
- 1 bottle (750ml) dry red wine, such as pinot noir: This is the soul of the dish; choose a good wine for cooking to elevate the flavor.
- 2 cups beef broth: Vital for moisture and depth; low-sodium broth is a healthier option.
- 1/2 cup cognac or brandy (optional): This adds a depth of flavor; you can skip it if not available.
- 2 tablespoons tomato paste: It thickens the sauce and adds a hint of sweetness.
- 2 tablespoons chopped fresh thyme: Fresh herbs brighten the dish; dry thyme can be used in a pinch.
- 2 dried bay leaves: These should not be eaten but infuse a subtle aroma—remember to remove them before serving.
- 4 tablespoons salted butter: It adds richness; unsalted butter can be substituted if preferred.
- 2 cups sliced cremini mushrooms: Their earthy flavor complements the beef wonderfully; button mushrooms are also a good choice.
- 1 tablespoon chopped fresh sage: Earthy and aromatic, fresh sage should be added just before serving for maximum flavor.
How to Make Crockpot Short Ribs
Layer the Base: Arrange the sliced onions at the bottom of the crockpot. This will create a flavorful bed for the short ribs to sit on.
Season the Meat: Place the bone-in beef short ribs on top of the onions, then generously season them with kosher salt and black pepper. This step deepens the flavor during cooking.
Add the Aromatics: Toss in the halved shallots, smashed garlic cloves, and chopped carrots. These ingredients will contribute sweetness and balance to the dish.
Pour the Liquid: Open your bottle of dry red wine—Pinot Noir works beautifully here—and pour in 2 cups over the beef and veggies. Then add 2 cups of beef broth and cognac, if you’re using it. Finally, stir in the tomato paste, chopped fresh thyme, and bay leaves, making sure everything is well combined.
Set the Heat: Cover and cook on low for 6-8 hours or high for 4-6 hours. This slow cooking allows the flavors to meld and the meat to become incredibly tender.
Crank Up the Heat: When the cooking time is almost up, switch the crockpot to HIGH. Discard the bones, and then drain any excess grease from the sauce. Toss the ribs back into the sauce, allowing them to mingle for another 30 minutes uncovered—this helps thicken the sauce just a bit.
Sauté the Mushrooms: While the ribs are thickening, heat 2 tablespoons of salted butter in a large skillet over medium-high heat. Add the sliced cremini mushrooms and cook undisturbed for about 5 minutes until golden. Then stir in another 2 tablespoons of butter, chopped sage, and a pinch of kosher salt and black pepper. Sauté for an additional 5 minutes until the mushrooms caramelize beautifully.
Serve and Enjoy: Carefully serve the ribs with the sauce drizzled generously over them. Spoon the sautéed mushrooms on top for added texture and flavor. Pair with creamy mashed potatoes, fluffy rice, or hearty slices of crusty bread, and relish in the symphony of flavors.
Storing & Reheating
To store your Crockpot Short Ribs, let them cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, transfer them to the freezer, where they can stay fresh for up to 3 months. When ready to enjoy, reheat in the microwave or on the stovetop over low heat until warmed through. The flavors tend to deepen over time, although the texture might slightly change, so a touch of fresh herbs when serving can brighten it up.
Chef’s Helpful Tips
- Avoid overcooking—check the ribs before the maximum time to ensure they don’t fall apart too early.
- Allow your beef short ribs to come to room temperature before cooking for more even cooking.
- Fresh herbs like thyme and sage should be added towards the end to keep their vibrant flavors.
- Taste the sauce before serving and adjust seasoning as necessary; sometimes a dash more salt can enhance all the flavors.
- Make-ahead: This dish is perfect for making a day in advance, as the flavors truly shine when allowed to rest overnight.
Tender, satisfying, and bursting with flavor, this Crockpot Short Rib Bourguignon is sure to be a hit at your dinner table. Whether you’re entertaining guests or having a cozy night in, this dish promises warmth and happiness all around. So grab your crockpot and let it do the heavy lifting while you sit back and indulge in the comforting aromas that fill your home. Enjoy the cozy moments around your table!
Recipe FAQs
Can I use different cuts of beef for this recipe?
Absolutely! While short ribs are fantastic for their richness and flavor, you can use chuck roast or brisket as well. Just be sure to adjust the cooking time slightly, as different cuts might vary in tenderness.
What kind of wine is best for cooking?
Dry red wines like Pinot Noir or Merlot work great in this recipe, as their acidity balances the richness of the dish. Always choose a wine you would enjoy drinking, as the flavors concentrate during cooking.
How do I make this recipe gluten-free?
To make Crockpot Short Rib Bourguignon gluten-free, use a gluten-free beef broth and ensure that your wine is also gluten-free (most dry wines are naturally gluten-free).
Can I prepare this dish ahead of time?
Yes! In fact, making it ahead allows the flavors to meld beautifully. Prepare it a day in advance, then reheat gently on the stovetop before serving for a delicious meal without the day-of stress.
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Recipe Card
Crockpot Short Ribs
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: One Pot
- Method: Slow Cooker
- Cuisine: French
Description
Savor the deliciousness of Crockpot Short Ribs, featuring tender meat slowly cooked in red wine and herbs. This comforting dish is easy to prepare and perfect for family dinners, making it a go-to recipe for any home cook.
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
Instructions
- In the bowl of the crockpot, arrange the sliced onions at the bottom.
- Place the short ribs on top of the onions and season with kosher salt and black pepper.
- Add the halved shallots, smashed garlic, and chopped carrots to the crockpot.
- Pour in the dry red wine, beef broth, and cognac if using.
- Stir in the tomato paste, chopped thyme, and bay leaves.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- Once cooked, switch the crockpot to high and discard the bones from the ribs.
- Drain any excess grease from the sauce, then return the ribs to the sauce and cook uncovered for another 30 minutes to thicken.
- Meanwhile, melt 2 tablespoons of salted butter in a skillet and add the sliced mushrooms.
- Cook the mushrooms undisturbed for about 5 minutes, until golden brown.
- Add the remaining 2 tablespoons of butter, chopped sage, and season with salt and pepper. Cook until mushrooms are caramelized.
- Serve the short ribs with the sauce and top with the mushrooms. Enjoy with potatoes, rice, or crusty bread.
Notes
For extra flavor, use homemade beef broth if available.
Let the dish cool completely before storing leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 725
- Sugar: 6g
- Sodium: 930mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 145mg
