Crockpot Short Rib Bourguignon is the kind of dish that warms your heart and fills your home with enticing aromas. Picture this: rich, tender beef short ribs slow-cooked to perfection, bathed in a luxurious red wine sauce that has the depth of flavor only time can create. When the weather turns chilly, or you just need a comforting meal, this mouthwatering recipe is ideal. Plus, it’s an absolute crowd-pleaser that’s perfect for family gatherings or cozy evenings spent with a loved one.

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

The beauty of making Crockpot Short Rib Bourguignon is in its simplicity. Toss your ingredients into the slow cooker, and let it get to work while you go about your day. In just a few hours, you’ll have a hearty meal ready to serve. What’s not to love? There’s something magical about coming home to a home-cooked feast that’s so effortlessly delicious. I can’t wait for you to give this recipe a try!

Why You’ll Love This Recipe

Simple & Quick: Just 30 minutes of prep time and then let the Crockpot work its magic for 6-8 hours!
Irresistible Flavor: The combination of savory beef, fragrant garlic, and earthy mushrooms creates a comforting, mouthwatering experience.
Eye-Catching Appeal: The deep, rich color of the dish looks impressive when served, making it perfect for special occasions.
Flexible Serving: Enjoy it with creamy mashed potatoes, fluffy rice, or rustic bread to soak up the savory sauce.
Diet-Friendly Options: Suitable for most diets, can be made gluten-free by using a gluten-free red wine and broth.

Ingredients You’ll Need

2 yellow onions, thinly sliced: These add sweetness and a wonderful base flavor to the dish.
5 pounds bone-in beef short ribs: The star of the show! The bones enhance the sauce’s richness.
Kosher salt and black pepper: Essential seasonings to bring out the flavors of the beef.
6 shallots, halved: Shallots add a milder onion flavor that complements the dish beautifully.
8 garlic cloves, smashed: Garlic contributes aromatic and robust flavor.
6 carrots, chopped: Sweetness and texture; they hold up well during cooking.
1 bottle (750ml) dry red wine (like pinot noir): Infuses the dish with depth and complexity; creates a luxurious sauce.
2 cups beef broth: Adds moisture and richness; homemade or store-bought works fine.
1/2 cup cognac or brandy (optional): Elevates flavors; you can leave it out if preferred.
2 tablespoons tomato paste: Helps thicken the sauce and adds a hint of sweetness.
2 tablespoons chopped fresh thyme: A classic herb that complements beef beautifully.
2 dried bay leaves: Adds fragrant notes as it simmers.
4 tablespoons salted butter: Makes the mushrooms deliciously rich when sautéed.
2 cups sliced cremini mushrooms: Their earthy flavor enhances the overall dish nicely.
1 tablespoon chopped fresh sage: A lovely herbal note that brightens up the dish.

How to Make Crockpot Short Ribs

Arrange onions: In the bowl of your crockpot, layer 2 yellow onions that have been thinly sliced. This creates a flavorful base for your short ribs.

Add short ribs: Place 5 pounds of bone-in beef short ribs directly on top of the onions. Season generously with kosher salt and black pepper to enhance the flavors.

Layer in vegetables: Toss in 6 halved shallots, 8 smashed garlic cloves, and 6 chopped carrots around the ribs. These will develop incredible flavor as they cook.

Pour liquid: Carefully pour 2 cups of dry red wine over the ingredients followed by 2 cups of beef broth. If you’re using it, add 1/2 cup of cognac or brandy. This mixture will simmer and create a tantalizing sauce.

Incorporate seasonings: Stir in 2 tablespoons of tomato paste, 2 tablespoons of chopped fresh thyme, and 2 dried bay leaves. Cover the crockpot and set it to cook on low for 6-8 hours or high for 4-6 hours.

Crank up the heat: When the ribs are tender and falling off the bone, switch the heat to high. Discard the bones and drain any excess grease from the sauce; it’s key to a rich and smooth final flavor.

Sauté mushrooms: In a large skillet, melt 2 tablespoons of salted butter over medium heat. Add 2 cups of sliced cremini mushrooms and cook undisturbed for about 5 minutes until they are golden. Add another 2 tablespoons of buttery goodness and stir in 1 tablespoon of chopped fresh sage along with a pinch of salt and pepper. Continue to cook until the mushrooms are caramelized and the butter is nicely browned, roughly 5 more minutes.

Serve and enjoy: Serve the tender short ribs generously coated in the sauce, topped with the sautéed mushrooms. Pair them with creamy mashed potatoes, fluffy rice, or crusty bread to soak up all that deliciousness!

Storing & Reheating

To store leftovers, let the Crockpot Short Ribs cool down to room temperature before transferring them into an airtight container. These can be stored in the refrigerator for up to 3-4 days. If you’d like to keep them longer, freezing is a fantastic option; just make sure to use a freezer-safe container and seal tightly for up to 3 months. When ready to enjoy again, reheat in a pot over low heat on the stove for about 20 minutes, or in the crockpot on low for an hour until warmed through. Keep in mind that reheating may alter the texture slightly, but a splash of beef broth can revive the luscious sauce.

Chef’s Helpful Tips

Avoid overcooking the beef by checking for doneness at the lower end of the cooking time.
For the best flavor, use quality ingredients, particularly the wine and beef.
Let the cooked dish sit for a few hours, or even overnight, as the flavors deepen and mingle beautifully.
If your sauce seems a bit thin after cooking, a cornstarch slurry can help thicken it up.
Thinking ahead? This dish makes fantastic leftovers, and the flavors continue to develop over time.

When it comes to comfort food, few dishes can compete with the heavenly flavors and sensations of Crockpot Short Rib Bourguignon. This easy recipe not only promises a delicious outcome, but it also gives you the gift of time spent with family or friends — all while enjoying a fabulous meal. Feel free to play with the ingredients or serving options, and most importantly, enjoy every delightful bite!

Recipe FAQs

Can I use other cuts of beef?

Absolutely! While bone-in short ribs are traditional and provide exceptional flavor, you could also use chuck roast or brisket. Just note that cooking times may vary slightly depending on the cut.

Can I make this dish gluten-free?

Yes, you can easily make Crockpot Short Rib Bourguignon gluten-free. Just ensure to use a gluten-free beef broth and select a dry red wine without added gluten.

How can I enhance the flavor even more?

For extra depth, consider marinating the beef short ribs in wine overnight before cooking. Also, try adding a splash of Worcestershire sauce or soy sauce for a savory kick.

Can I make this in advance?

Yes! It’s actually a great option to prepare the day before. The flavors improve overnight in the fridge, and you can easily reheat it the next day for a hassle-free meal!

More Main Dishes Recipes

Crockpot Short Rib Ragu

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Crockpot Short Ribs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 30 minutes
Cook Time: 210 minutes
Total Time: 4 hours
Yield: 6 servings 1x
Category: 101|Main Dishes
Method: Crockpot
Cuisine: French

Print Recipe

Description

These Crockpot Short Ribs offer a delicious combination of tender beef, red wine, and savory vegetables. An effortless dish perfect for cozy meals with family and friends.

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

Cook Mode Prevent your screen from going dark

Instructions

Arrange the sliced onions in the crockpot.
Top with the short ribs and season with kosher salt and black pepper.
Add the halved shallots, smashed garlic, and chopped carrots.
Pour in the red wine, beef broth, and cognac (if using).
Stir in the tomato paste, thyme, and bay leaves. Cover and cook on low for 6-8 hours or high for 4-6 hours.
When cooking is done, increase crockpot heat to high.
Remove the bones and drain excess grease from the sauce.
Return the ribs to the sauce and cook uncovered for 30 minutes to thicken the sauce slightly.
In a skillet, melt 2 tablespoons of butter and sauté the mushrooms until golden, about 5 minutes.
Add the remaining butter and chopped sage to the mushrooms, cooking for an additional 5 minutes until caramelized.
Serve the ribs with the sauce and spoon the mushrooms over. Enjoy with potatoes, rice, or crusty bread.