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) 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 comforting winter dish that brings joy to even the coldest of days. The tender beef short ribs are bathed in a luscious sauce of red wine, savory herbs, and delicious vegetables. As the Crockpot does its magic, the rich aroma fills your home, inviting everyone to gather around the table. With the minimal effort required, this scrumptious dish elevates any meal with its gourmet feel.

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 fell in love with Crockpot Short Rib Bourguignon the first time I tasted it at a friend’s housewarming dinner. A single bite transported me to a small French bistro, where each mouthful was a celebration of flavors. Best of all, this version is conveniently made in a slow cooker, turning a typically labor-intensive recipe into an accessible weeknight favorite. You’ll quickly see why it has become a go-to comfort food in my kitchen, and I can’t wait for you to experience it yourself!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep time, this recipe allows you to enjoy a home-cooked meal without spending hours in the kitchen.
Irresistible Flavor: The combination of red wine, fresh herbs, and tender beef creates a depth of flavor that is downright addictive.
Eye-Catching Appeal: It’s a stunning dish that impresses guests and makes any dinner feel special.
Flexible Serving: Perfect for cozy family dinners, holiday feasts, or a gathering with friends.
Diet-Friendly Options: For a lighter choice, the beef can be swapped for other cuts, and you can adjust veggies to suit your taste.

Ingredients You’ll Need

2 yellow onions, thinly sliced: Adds a natural sweetness and depth to the dish. Yellow onions are perfect for caramelization. If you prefer, you can use sweet onions.
5 pounds bone-in beef short ribs: These are flavorful and become incredibly tender when cooked low and slow. Bone-in offers more richness; however, boneless ribs are a good substitute if you prefer.
Kosher salt and black pepper: Essential for seasoning the meat and enhancing the flavors. Feel free to adjust according to taste.
6 shallots, halved: Their mild flavor pairs beautifully with the beef and wine. You can use red onions if shallots aren’t available.
8 garlic cloves, smashed: Adds aromatic essence that complements the beef. You can use pre-minced garlic if you’re short on time.
6 carrots, chopped: Introduces sweetness and color. For a different flavor, consider using parsnips or sweet potatoes.
1 bottle (750ml) dry red wine (or 3 cups) like pinot noir: Adds depth and complexity. Choose a wine that you enjoy drinking for the best results.
2 cups beef broth: Enhances the meatiness of the sauce. Homemade is best, but store-bought works too.
1/2 cup cognac or brandy (optional): Boosts flavors with a slight warmth. If you prefer, you can omit it or use additional beef broth.
2 tablespoons tomato paste: Gives richness and a hint of umami. A splash of Worcestershire sauce can be a great alternative if you’re out of tomato paste.
2 tablespoons chopped fresh thyme: A fragrant herb that complements beef perfectly. You can substitute with dried thyme if fresh isn’t available.
2 dried bay leaves: Adds an aromatic note that enhances the overall flavor profile.
4 tablespoons salted butter: For sautéing the mushrooms, helps achieve a golden, caramelized finish.
2 cups sliced cremini mushrooms: Their earthy flavor works wonderfully with the dish. Button mushrooms can work in a pinch.
1 tablespoon chopped fresh sage: Introduces an herbaceous quality; this can be substituted with a smaller amount of dried sage.

How to Make Crockpot Short Ribs

Prepare the Base: In the bowl of the crockpot, arrange the sliced yellow onions on the bottom. This acts as a savory base that flavors the meat as it cooks.

Layer the Ribs: Next, place the 5 pounds of bone-in beef short ribs right on top of the onions. Season them generously with kosher salt and black pepper for an extra boost of flavor.

Add Your Veggies: Add the halved shallots, smashed garlic cloves, and chopped carrots. These vegetables meld beautifully with the meat, infusing it with flavor during cooking.

Pour the Liquid: Pour in 2 cups of red wine, followed by 2 cups of beef broth and the cognac (if using). This rich liquid is key to making the sauce a luxurious accompaniment to the ribs.

Incorporate the Flavorings: Stir in the 2 tablespoons of tomato paste, chopped fresh thyme, and add the dried bay leaves. These ingredients meld as they cook, creating sublime flavors that will have everyone raving.

Cook Low and Slow: Cover the crockpot and cook on low for 6-8 hours or on high for 4-6 hours, until the meat is fork-tender. The longer cooking time allows flavors to develop fully, so I’d recommend low if time permits.

Thicken the Sauce: Once cooked, crank the heat to high and carefully discard the bones. Drain any excess fat from the sauce, which allows the flavors to shine without being greasy. Toss the ribs back into the sauce and let them cook uncovered for 30 minutes. This step helps thicken the sauce slightly, although it won’t get a dramatic thickness.

Sauté the Mushrooms: While the sauce is thickening, melt 2 tablespoons of salted butter in a large skillet. Add the 2 cups of sliced cremini mushrooms and cook undisturbed for about 5 minutes until they turn golden. Then add the remaining 2 tablespoons of butter, the chopped sage, and a pinch of salt and pepper. Sauté for another 5 minutes until the mushrooms are caramelized and the butter is beautifully browned.

Serve and Enjoy: Finally, plate the short ribs with a generous scoop of the sauce and spoon the mushrooms right on top. Pair with creamy mashed potatoes, fluffy rice, or crusty bread to soak up that divine sauce. Enjoy every bite as the flavors sing!

Storing & Reheating

Store any leftover Crockpot Short Ribs in an airtight container in the refrigerator for up to 3-4 days. If you want to store them longer, you can freeze the dish for up to 3 months; just make sure to separate it into individual portions for easier reheating. For best results, reheat it in a saucepan over low heat until warmed through, about 15-20 minutes. You may notice a slight change in texture upon reheating, but you can refresh the dish by adding a splash of beef broth or water to loosen it and keep it juicy.

Chef’s Helpful Tips

Avoid overcooking the short ribs; they should be tender but not falling apart while cooking.
Make sure to sear the ribs in a pan first (if you want) for a more intense flavor before adding them to the Crockpot.
Use room temperature ingredients for a more even cooking process; take the beef out of the fridge ahead of time.
Experiment with the vegetables! Other hearty vegetables, like parsnips or turnips, can make great substitutes.
Let the sauce sit if you have time; it will deepen in flavor as it cools.
Feel free to make this dish a day ahead. The flavors will intensify as it sits overnight.

Crockpot Short Rib Bourguignon is a dish that turns ordinary evenings into extraordinary culinary experiences. Not only does it offer rich flavors and tender meat, but it also creates moments of togetherness around the table. The ease of preparation allows you to savor leisurely meals with family and friends, without spending all day cooking. Don’t hesitate to experiment with ingredients and side dishes—make it your own! I’m excited to hear how it turns out for you. Enjoy!

Recipe FAQs

Can I use a different cut of beef instead of short ribs?

Absolutely! Chuck roast or beef brisket are excellent alternatives to short ribs and will still yield delicious results. Just ensure they are well-marbled to maintain juiciness and flavor.

What wine should I use for this recipe?

A dry red wine is best, with pinot noir being a fantastic choice. You can also use cabernet sauvignon or merlot. Remember to choose a wine that you’d enjoy drinking, as that flavor will shine through in the dish.

How can I adjust the recipe for a smaller serving size?

Simply halve all the ingredients proportionally for 3 servings. The cooking time may stay consistent, but always check for tenderness as some slow cookers may vary.

Can I cook this dish on the stovetop instead of a crockpot?

Yes! You can follow the same steps in a large, oven-safe pot. Preheat your oven to 325°F and cook for about 2.5 to 3 hours until the meat is tender and falls off the bone.