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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There’s something incredibly comforting about a plate of short ribs, especially when they’re braised to perfection in a rich and flavorful sauce. Picture tender, fall-off-the-bone beef coated in a luscious gravy that’s just begging to be mopped up with a crusty piece of bread. That’s exactly what you can expect from this Crockpot Short Rib Bourguignon. The slow cooking process allows the ingredients to meld beautifully, transforming simple components into a dish that feels special yet is easy enough for weeknight dinners.

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 discovered the magic of slow-cooked short ribs during a chilly fall evening, craving something hearty. As the aroma filled my kitchen, it became clear that this recipe was destined for my go-to collection. Perfect for family gatherings or cozy nights in, slow-cooked short ribs not only make for a comforting meal but also bring everyone together around the table. This dish is a true testament to the idea that with a little time, you can create something that will leave everyone asking for seconds.

Why You’ll Love This Recipe

Simple & Quick: The crockpot makes this dish almost effortless; a bit of prep and let it cook while you go about your day!
Irresistible Flavor: The combination of beef, red wine, and fresh herbs creates a depth of flavor that will make your taste buds sing.
Eye-Catching Appeal: The rich, dark color of the sauce paired with the vibrant vegetables is sure to impress.
Flexible Serving: This hearty meal pairs beautifully with mashed potatoes, crusty bread, or even over a bed of rice.
Diet-Friendly Options: Substitutions can easily be made for gluten-free options; just make sure to check your broth and red wine.

Ingredients You’ll Need

2 yellow onions, thinly sliced: These form a sweet and savory base for the dish, bringing layers of flavor.
5 pounds bone-in beef short ribs: The star of the show! Their marbled fat keeps the meat juicy and tender.
Kosher salt and black pepper: Essential for seasoning, adjusting to personal taste.
6 shallots, halved: Shallots add a mild, sweet flavor that complements the onions beautifully.
8 garlic cloves, smashed: A must for aromatic depth that infuses the sauce.
6 carrots, chopped: Their natural sweetness balances the richness of the beef.
1 bottle (750ml) dry red wine, such as pinot noir: Adds complexity; use a wine you enjoy drinking.
2 cups beef broth: Enhances the overall richness; homemade or store-bought both work well.
1/2 cup cognac or brandy (optional): Adds a touch of sophistication; can be skipped if preferred.
2 tablespoons tomato paste: Adds a hint of acidity and depth.
2 tablespoons chopped fresh thyme: Provides an earthy, fragrant note.
2 dried bay leaves: They impart subtle background flavor, enhancing the sauce.
4 tablespoons salted butter: For sautéing the mushrooms, giving them a rich finish.
2 cups sliced cremini mushrooms: They bring umami and a hearty texture to the dish.
1 tablespoon chopped fresh sage: Offers a wonderful aroma that perfectly complements the beef.

How to Make Crockpot Short Ribs

Layer the Base: In the bowl of your crockpot, start by arranging the 2 yellow onions, creating a flavorful bed for the short ribs.

Season and Add: Place 5 pounds of bone-in beef short ribs on top and generously season with kosher salt and black pepper. Then, add the 6 halved shallots, 8 smashed garlic cloves, and 6 chopped carrots.

Pour it All In: Pour in 2 cups of dry red wine, ensuring all ingredients are well-coated. Follow this with 2 cups of beef broth and the 1/2 cup of cognac (if using). Stir in 2 tablespoons of tomato paste, 2 tablespoons of chopped fresh thyme, and throw in your 2 dried bay leaves.

Set It to Cook: Cover the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the meat is tender and practically falling off the bone.

Thicken the Sauce: If you want a thicker sauce, crank the heat up to HIGH for the last 30 minutes of cooking. Discard the bones and drain any excess fat from the sauce.

Sauté the Mushrooms: While the sauce thickens, take a large skillet and melt 2 tablespoons of salted butter over medium heat. Add 2 cups of sliced cremini mushrooms and cook undisturbed for about 5 minutes, allowing them to get golden. Next, add another 2 tablespoons of butter, 1 tablespoon of chopped fresh sage, and a pinch of salt and pepper. Continue cooking until the mushrooms are caramelized.

Serve and Enjoy: To serve, lay the short ribs in a bowl, generously spoon the sauce over them, and top with the sautéed mushrooms. This dish is perfect with mashed potatoes, crusty bread, or even a simple green salad for a refreshing contrast.

Storing & Reheating

Once you’ve enjoyed your meal, store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep them longer, you can freeze the short ribs in a freezer-safe container for up to 3 months. When reheating, gently warm them on the stovetop over low heat or in a microwave, making sure they don’t dry out. You might want to add a splash of beef broth to refresh the rich flavors.

Chef’s Helpful Tips

Avoid tough meat by cooking the short ribs long enough for the collagen to break down, resulting in tender meat.
Use fresh herbs for a vibrant flavor, but if you’re short on time, dried thyme can also work.
Cooking in the crockpot allows for better flavor development; try to resist peeking too often!
If your sauce isn’t as thick as you’d like, consider mixing a little cornstarch with water and stirring it in during the last cooking phases.
Make this dish ahead of time and reheat it; it tastes even better the next day!

There’s no denying that crockpot meals are a treasure for any home cook. This recipe for Crockpot Short Rib Bourguignon combines ease with rich flavors that turn mundane moments into something memorable. Get ready to transform a few ingredients into an unforgettable meal that warms the heart and soul. Enjoy your cooking adventure!

Recipe FAQs

Can I make this dish ahead of time?

Absolutely! In fact, making it ahead enhances the flavors. Prepare it a day in advance, let it cool, and store it in the refrigerator. Reheat gently on the stove.

What wine should I use for this recipe?

A dry red wine like pinot noir or cabernet sauvignon works best. Use a wine you enjoy drinking, as this will affect the dish’s overall flavor.

Can I substitute the short ribs with another cut of beef?

While short ribs offer a wonderful richness due to their fat content, you can use chuck roast as a substitute. Just keep in mind that the texture and flavor will vary slightly.

How do I know when the short ribs are done?

You’ll know they’re done when they’re fork-tender and easily pull away from the bone. Cooking times can vary based on the size and cut, so checking in the later hours is helpful.

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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 combination of tender beef and rich flavors. The slow cooking method melds the ingredients beautifully, making this dish a fantastic choice for a comforting dinner, packed with the savory taste of red wine and fresh herbs.

Ingredients

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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

In the crockpot, arrange the sliced onions. Place the short ribs on top, seasoning with salt and pepper. Add shallots, garlic, and carrots.
Pour in 2 cups of red wine, beef broth, and cognac if using. Stir in tomato paste, thyme, and bay leaves. Cover and cook on low for 6-8 hours or high for 4-6 hours.
Increase the 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 add the mushrooms. Cook undisturbed for 5 minutes until golden. Add the remaining butter, sage, and seasonings, cooking for another 5 minutes until mushrooms are caramelized.
Serve the ribs with sauce and spoon the mushrooms over the top. Pair with potatoes, rice, or crusty bread.

Notes

Adjust the seasoning according to taste before serving.
Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
For a thicker sauce, consider adding a cornstarch slurry before serving.