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 not just a meal; it’s an experience wrapped in rich, savory flavors that transport you straight to a rustic French bistro. When the aroma of slow-cooked beef fills your kitchen, it’s hard not to feel a little giddy about what’s to come. Imagine tender, succulent ribs bathed in a robust, wine-infused sauce, complemented by earthy mushrooms and sweet carrots. Whether you’re bringing comfort to a cold winter night or impressing guests at a casual dinner party, this dish will have everyone asking for seconds.

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
Recipe FAQs
Crockpot Short Ribs

I first stumbled upon Crockpot Short Rib Bourguignon during a chilly autumn evening, seeking comfort and warmth. As I gathered the ingredients, I could already envision the delightful symphony of flavors melding together in the slow cooker. It was a simple recipe that spoke to my love for hearty meals, and the outcome exceeded my expectations. Each bite is a tender piece of beef that falls off the bone, swimming in a luscious sauce that begs to be sopped up with crusty bread. Trust me, you’ll want to make this dish as soon as possible!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep, you can set it and forget it while it cooks low and slow for perfect tenderness.
Irresistible Flavor: Each bite is a glorious explosion of deeply rich flavors, thanks to the wine, herbs, and slow cooking.
Eye-Catching Appeal: Serve this beauty on special occasions; the presentation looks as good as it tastes.
Flexible Serving: Whether it’s a cozy family dinner or a gathering with friends, it’s perfect for any occasion.
Diet-Friendly Options: Adjust ingredients if needed to suit dietary preferences; it’s adaptable and versatile.

Ingredients You’ll Need

2 yellow onions, thinly sliced: These form the aromatic base of the dish, sweetening as they cook. Yellow onions are ideal, but you could also use sweet onions for a milder flavor.
5 pounds bone-in beef short ribs: These are ideal for their rich marbling, which results in tender, flavorful meat. If unavailable, you can substitute with boneless short ribs, although cooking times may vary slightly.
kosher salt and black pepper: Essential for enhancing all the flavors. Always season liberally and taste as you go.
6 shallots, halved: Shallots add a subtle sweetness that complements garlic and herbs perfectly. If you can’t find them, you can use additional onions.
8 garlic cloves, smashed: Garlic infuses fantastic flavor. Don’t skimp on this; its aromatic qualities elevate the dish.
6 carrots, chopped: Sweet, earthy carrots balance the richness; they also add a lovely color. Feel free to experiment with parsnips for a different twist.
1 bottle (750ml) dry red wine, such as pinot noir (or 3 cups): A good-quality red wine deepens the flavor profile. Opt for a wine you would drink since the taste gets concentrated!
2 cups beef broth: Adds moisture and depth. Low-sodium broth allows you to control saltiness.
1/2 cup cognac or brandy (optional): This adds warmth and complexity to the sauce; it’s optional but recommended for the added depth.
2 tablespoons tomato paste: It thickens the sauce and adds a subtle sweetness.
2 tablespoons chopped fresh thyme: Fresh herbs enhance flavors, but if fresh isn’t available, dried thyme will also work—just use half the amount.
2 dried bay leaves: They contribute earthy notes that deepen the overall flavor.
4 tablespoons salted butter: Adds creaminess for the sautéed mushrooms. Unsalted butter works too if you prefer to control the salt level.
2 cups sliced cremini mushrooms: They add umami and additional texture. Button mushrooms will substitute well if cremini is unavailable.
1 tablespoon chopped fresh sage: Another wonderful herb that pairs brilliantly with beef for that rustic flavor.

How to Make Crockpot Short Ribs

Arrange the aromatics: In your crockpot, start by laying down the 2 thinly sliced yellow onions. This soft base will become wonderfully sweet, absorbing all the rich flavors above.

Layer the short ribs: Next, take your 5 pounds of bone-in beef short ribs and generously season them with kosher salt and black pepper. Place them on top of the onions, ensuring they get a good dose of flavor.

Add the veggies and wine: Scatter the 6 halved shallots, 8 smashed garlic cloves, and 6 chopped carrots around the ribs. Pour in 2 cups of dry red wine, the 2 cups of beef broth, and the ½ cup of cognac if you’re feeling fancy. Don’t forget to add the 2 tablespoons of tomato paste, the 2 tablespoons of chopped thyme, and the 2 bay leaves. This mix creates a flavorful sauce that will permeate every ingredient.

Set it to cook: Cover the crockpot and cook on low for 6-8 hours or on high for 4-6 hours. The longer you cook, the more tender the beef will become—it’s all about that slow dance of flavors!

Finish the ribs: When the timer goes off, crank the heat to HIGH. Carefully discard the bones and drain any excess grease from the sauce. Return the ribs to the sauce and cook uncovered for another 30 minutes to help thicken it up. Keep in mind that the sauce won’t thicken drastically, but it will be luxuriously flavored.

Sauté the mushrooms: Meanwhile, in a large skillet, melt 2 tablespoons of butter over medium-high heat. Add 2 cups of sliced cremini mushrooms, allowing them to cook undisturbed for about 5 minutes, until they reach a golden-brown hue. Add in the remaining 2 tablespoons of butter, the tablespoon of chopped sage, and a pinch of salt and pepper, cooking for an additional 5 minutes until the mushrooms are fully caramelized.

Serve and savor: Plate the short ribs, drenching them in the savory sauce, and mound the sautéed mushrooms on top. This dish pairs beautifully with creamy mashed potatoes, fluffy rice, or a piece of crusty bread ready to soak up that flavorful sauce. Enjoy the symphony of flavors that will unfold with every bite!

Storing & Reheating

If you find yourself with leftovers (though unlikely!), let the dish cool at room temperature for about 2 hours before transferring it to an airtight container for refrigeration. It will keep well in the fridge for up to 3 days. If you want to store it longer, consider freezing the short ribs; they will last up to 3 months in the freezer. When ready to enjoy again, simply reheat in the microwave or on the stovetop over low heat, stirring occasionally until warmed through. Keep in mind that the texture may change slightly after freezing, but a splash of beef broth can help revive the sauciness.

Chef’s Helpful Tips

When seasoning the short ribs, be generous with the salt and pepper to enhance flavors effectively.
For a richer sauce, use a full-bodied red wine; avoid anything labeled “cooking wine” as it often contains additives.
Ensure your beef broth is low-sodium to maintain control over the saltiness level of your dish.
Letting the beef rest after cooking can help redistribute the juices, making for a more tender rib.
If you want to save time, consider preparing the aromatics the day prior and refrigerating until you’re ready to cook.
Don’t skip the browning step for the mushrooms; it creates depth in flavor that enhances the entire dish.

There’s nothing quite like Crockpot Short Rib Bourguignon to warm your heart and please your palate. Its simplicity combined with deep, luxurious flavors makes it a winner every time. Don’t hesitate to play around with the ingredients or sauce texture; cooking is all about personal touch and creativity. Gather your loved ones, serve it up with your favorite sides, and enjoy every delicious, soulful bite.

Recipe FAQs

Can I use different cuts of meat?

Absolutely! While short ribs are recommended for their tenderness and flavor, you can also use chuck roast or brisket. Just remember to adjust cooking times based on the cut’s thickness.

Is it necessary to brown the meat first?

Browning adds an extra layer of flavor through the caramelization process, enhancing the overall dish. However, if you’re short on time, you can skip this step, but the end result may not be as rich.

Can I make it ahead of time?

Yes! In fact, making it a day ahead allows flavors to meld beautifully. Simply reheat gently on the stovetop when you’re ready to serve.

How can I thicken the sauce if it’s too thin?

If your sauce doesn’t thicken as much as you’d like, a simple solution is to create a slurry using cornstarch and water. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce while simmering.

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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: One Pot
Method: Crockpot
Cuisine: French

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Description

This Crockpot Short Ribs dish is a flavorful meal that combines tender beef short ribs with aromatic herbs, red wine, and fresh vegetables, perfect for comfort food lovers looking for an effortless yet amazing dinner option.

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, then place the short ribs on top. Season with salt and pepper.
Add the halved shallots, smashed garlic, and chopped carrots. Pour the dry red wine, beef broth, and cognac (if using) over the top.
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.
Increase the heat to HIGH once cooking is complete. Discard the bones and drain excess grease from the sauce.
Add the ribs back into the sauce and cook uncovered for an additional 30 minutes to thicken slightly.
In a skillet, melt 2 tablespoons of salted butter and add the mushrooms. Cook undisturbed for 5 minutes or until golden brown.
Mix in the remaining 2 tablespoons of butter, sage, and a pinch of salt and pepper. Cook for another 5 minutes until mushrooms are caramelized and butter is browned.
Serve the ribs with the sauce and top with the sautéed mushrooms. Enjoy with potatoes, rice, or crusty bread.

Notes

For extra flavor, use a good quality red wine that you enjoy drinking.
If you prefer a thicker sauce, add a cornstarch slurry or reduce the sauce after cooking.
Serve with garnishes or sides that complement the rich flavors of the dish.