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 hearty, soul-satisfying dish that embodies the essence of comfort food. Imagine tender, fall-off-the-bone short ribs braised in a robust red wine sauce, perfectly mingling with aromatic vegetables and herbs. The slow-cooking process allows all the flavors to meld together beautifully, creating a rich, savory dish that’s unbelievably easy to make. This is not your typical weeknight dinner — it’s a culinary experience that transforms your home into a cozy haven. Whether it’s a chilly evening or you’re just craving something comforting, this dish absolutely delivers.

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 remember the first time I made Crockpot Short Rib Bourguignon. It was a rainy Sunday afternoon, and the thought of coming home to a warm, inviting meal felt like a hug on a plate. As the home filled with fragrant aromas, my friends couldn’t wait to dig in, and neither could I! The beauty of this dish lies in its simplicity and the way it brings people together. So grab your crockpot and let’s dive into this delightful recipe that’s sure to impress your family and friends!

Why You’ll Love This Recipe

Simple & Quick: This Crockpot Short Rib Bourguignon is a set-it-and-forget-it meal that allows you to enjoy dinner with minimal fuss.
Irresistible Flavor: The blend of robust red wine, fresh herbs, and tender beef creates a deep, complex taste that warms the soul.
Eye-Catching Appeal: This dish looks impressive, featuring beautifully braised short ribs surrounded by colorful vegetables.
Flexible Serving: Perfect for cozy dinners, special occasions, or even making ahead for meal prep!
Diet-Friendly Options: While it’s a meat-centric dish, you can adapt the recipe for various dietary needs with substitutions.

Ingredients You’ll Need

2 yellow onions, thinly sliced: These provide the foundational sweetness that balances the rich flavor of the ribs.
5 pounds bone-in beef short ribs: Bone-in ribs yield the best flavor and tenderness; feel free to ask your butcher for recommendations if needed.
Kosher salt and black pepper: Essential for seasoning; adjust to taste to enhance the overall flavor profile.
6 shallots, halved: They add a sweet, mild onion flavor that complements the dish beautifully.
8 garlic cloves, smashed: Adding aromatic depth, garlic brings warmth and richness to the sauce.
6 carrots, chopped: Their natural sweetness balances the savory elements and adds a lovely texture.
1 bottle (750ml) dry red wine, such as Pinot Noir: This is the star of the sauce — it lends acidity and complexity; don’t forget to enjoy a glass while cooking!
2 cups beef broth: Adds depth and richness; you can substitute low-sodium broth to control the salt level.
1/2 cup cognac or brandy (optional): A splash adds an extra layer of flavor but can be left out for a non-alcoholic version.
2 tablespoons tomato paste: It thickens the sauce and gives a depth of flavor that’s irresistible.
2 tablespoons chopped fresh thyme: Thyme adds an earthy note; feel free to swap with dried thyme if that’s all you have.
2 dried bay leaves: They enhance the overall aroma and flavor; remember to remove them before serving.
4 tablespoons salted butter: Used for sautéing — it adds a rich finish to the mushrooms.
2 cups sliced cremini mushrooms: Adds a lovely umami flavor; you can substitute with button mushrooms if desired.
1 tablespoon chopped fresh sage: Fresh sage adds a fragrant, earthy element; it’s perfect for fall and winter dishes.

How to Make Crockpot Short Ribs

Prepare the base: In the bowl of your crockpot, layer the thinly sliced onions first. This will act as a bed for the short ribs, allowing them to absorb all the delicious flavors during cooking. Next, place the 5 pounds of bone-in beef short ribs on top of the onions and generously season them with kosher salt and black pepper.

Add the veggies and liquids: Scatter the halved shallots, smashed garlic cloves, and chopped carrots over the ribs. Then pour in 2 cups of dry red wine, followed by 2 cups of beef broth, and cognac if you’re using it. Stir in 2 tablespoons of tomato paste, sprinkle 2 tablespoons of chopped fresh thyme, and tuck in the 2 dried bay leaves for added flavor. Cover and cook on low for 6-8 hours, or on high for 4-6 hours, until the beef is tender.

Finish the dish: Once the ribs are cooked, crank the heat of the crockpot to HIGH. Discard any bones and drain excess grease from the sauce. Toss the ribs back into the flavorful sauce and let it cook uncovered for about 30 minutes to thicken a bit, though don’t expect it to thicken significantly due to the nature of the sauce.

Sauté the mushrooms: While the sauce simmers, melt 2 tablespoons of salted butter in a large skillet over medium heat. Add the sliced cremini mushrooms and let them cook undisturbed for about 5 minutes or until they’re golden brown. Then, stir in the remaining 2 tablespoons of butter, chopped fresh sage, and a pinch of salt and pepper. Cook for an additional 5 minutes, allowing the mushrooms to caramelize and the butter to brown, bringing out incredible flavors.

Serve and enjoy: Spoon the succulent ribs into bowls topped with that rich sauce, and don’t forget to heap the sautéed mushrooms over the top. This meal pairs wonderfully with potatoes, rice, or crusty bread to soak up every last drop of the delicious sauce.

Storing & Reheating

To store your leftover Crockpot Short Ribs, let them cool completely to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the dish for up to 3 months. Just be sure to portion it for easy thawing! When you’re ready to enjoy it again, simply reheat in the microwave or a saucepan over low heat, checking often until warmed through. The flavors will deepen even further, although the texture may slightly change; you can refresh it with a splash of broth if necessary.

Chef’s Helpful Tips

Avoid overcooking by checking the ribs for tenderness; they should be falling off the bone but still hold some shape.
Ensure your beef broth is low-sodium for better control over the dish’s saltiness.
Consider browning the ribs in a skillet before adding them to the crockpot for an extra layer of flavor.
If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with water and stir it into the sauce during the last 30 minutes of cooking.
This recipe can be made a day in advance; it tastes even better the next day as the flavors meld.

When you try this delightful Crockpot Short Rib Bourguignon, expect to be wrapped in layers of flavor, comfort, and warmth. This dish is not only a crowd-pleaser but also a reminder of how cooking can bring people together. Don’t hesitate to make it your own—experiment with the ingredients, and make it a tradition in your home. Enjoy the process, and I hope it quickly becomes a cherished recipe for you and your loved ones!

Recipe FAQs

Can I use different cuts of beef?

Absolutely! While bone-in beef short ribs are ideal for their flavor and tenderness, you can substitute with chuck roast or other beef cuts. Just be aware that cooking times may vary depending on the cut used.

Is it possible to make this dish ahead of time?

Definitely! This dish can be made a day in advance, and it often tastes even more delicious the next day as the flavors meld together beautifully. Just store it in the fridge, and reheat it gently before serving.

What can I serve with Crockpot Short Ribs?

This hearty dish pairs wonderfully with many sides. Consider serving it with creamy mashed potatoes, buttery rice, or a crusty loaf of bread to soak up that luscious sauce. A side of roasted vegetables or a fresh salad can also complement the richness.

Can I make this recipe without wine?

Yes, you can omit the wine and replace it with additional beef broth or a mixture of broth and a splash of vinegar for acidity. While the wine adds depth, there are plenty of alternatives to create a delicious sauce.

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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: Slow Cooker
Cuisine: French

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Description

These Crockpot Short Ribs are a delightful comfort food, braised to perfection with red wine, fresh vegetables, and herbs. With simple preparation and rich flavors, it’s an ideal dish for a cozy dinner without the fuss.

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

Layer the sliced onions at the bottom of the crockpot.
Place the beef short ribs on top 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, chopped thyme, and bay leaves.
Cover and cook on low for 6-8 hours or high for 4-6 hours until the beef is tender.
Increase the heat to high, discard the bones, and drain excess grease from the sauce.
Return the short ribs to the sauce and cook uncovered for an additional 30 minutes to thicken.
In a skillet, melt 2 tablespoons of butter and add the sliced mushrooms, cooking until golden for about 5 minutes.
Add the remaining butter, chopped sage, salt, and pepper, cooking for another 5 minutes until they are caramelized.
Serve the ribs generously covered in sauce with mushrooms on top, alongside potatoes, rice, or crusty bread.

Notes

For added depth of flavor, allow the dish to marinate overnight before cooking.
Feel free to substitute the cognac with beef broth for a non-alcoholic version.
This dish pairs wonderfully with a side of mashed potatoes or crusty bread to soak up the sauce.