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 the ultimate comfort food that transforms tender beef short ribs into a succulent dish that feels like a big, warm hug. Slow-cooked to perfection in a rich red wine sauce, this dish boasts an incredible depth of flavor that’s hard to beat. The beef almost melts in your mouth, while the delightful combination of onions, garlic, and mushrooms creates a symphony of tastes that dance on your palate. It’s perfect for everything from cozy weeknight dinners to special occasions.

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 this recipe lies in its simplicity. Toss the ingredients into the crockpot and let it work its magic. Before you know it, your home will be filled with the tantalizing aroma of a dish that seems like it took all day to prepare, but you know it was just a matter of a few minutes of hands-on work. When dinner is ready, you’ll find it pairs wonderfully with potatoes, rice, or crusty bread. Trust me, it’s a dish that will impress your friends and family, leaving everyone asking for seconds. So, roll up your sleeves, grab your crockpot, and let’s dive into this amazing recipe!

Why You’ll Love This Recipe

Simple & Quick: Just a prep time of 30 minutes, and then let the crockpot do the heavy lifting!
Irresistible Flavor: Rich, savory notes of red wine, garlic, and thyme make each bite unforgettable.
Eye-Catching Appeal: The beautiful contrast of colors with tender meat and vibrant veggies makes it an impressive centerpiece.
Flexible Serving: Perfect for weeknight cozy dinners, family gatherings, or even a fancy dinner party.
Make Ahead: This dish tastes even better the next day, making it ideal for meal prep.

Ingredients You’ll Need

2 yellow onions, thinly sliced: They provide a sweet base flavor that enhances the dish. Sweet onions are a lovely substitute if you prefer.
5 pounds bone-in beef short ribs: The key ingredient! Look for well-marbled ribs as they contribute to juicy, flavorful meat.
Kosher salt and black pepper: Essential seasonings that bring out the flavors. Feel free to adjust amounts to your taste.
6 shallots, halved: Adding shallots lends a mild onion flavor but can be replaced with more onions or leeks.
8 garlic cloves, smashed: Garlic offers a wonderful aroma and depth. Fresh cloves are best, though pre-minced will suffice in a pinch.
6 carrots, chopped: They add sweetness and color to the dish; frozen carrots can be used if fresh aren’t available.
1 bottle (750ml) dry red wine (e.g., pinot noir): A crucial part for depth and richness; use a wine you would enjoy drinking but avoid cooking wine.
2 cups beef broth: Use low-sodium broth to control flavor and saltiness; homemade broth enhances the taste significantly.
1/2 cup cognac or brandy (optional): This imparts a lacquer-like sweetness; if you prefer not to use it, just add extra broth or wine.
2 tablespoons tomato paste: It enriches the sauce and provides a deeper flavor base.
2 tablespoons chopped fresh thyme: Fresh herbs bring brightness and a robust flavor; dried thyme can be used if fresh isn’t handy.
2 dried bay leaves: These add a subtle aromatic fragrance; always remove them before serving.
4 tablespoons salted butter: For sautéing mushrooms and adding richness; unsalted butter can also work.
2 cups sliced cremini mushrooms: Earthy mushrooms enhance the flavor profile; replace with button mushrooms if you want a milder taste.
1 tablespoon chopped fresh sage: This herb pairs beautifully with the beef, but it could be swapped for rosemary for a different flavor.

How to Make Crockpot Short Ribs

Layer the Base: In the bowl of the crockpot, start by arranging the 2 yellow onions at the bottom. This acts as a flavorful base for the short ribs.

Prepare the Ribs: Place 5 pounds bone-in beef short ribs on top of the onions. Season generously with kosher salt and black pepper, ensuring every side is coated for maximum flavor.

Combine the Aromatics: Add in the 6 halved shallots, 8 smashed garlic cloves, and 6 chopped carrots for sweetness and color. These veggies will infuse their flavors into the meat as it cooks.

Mix the Sauce: Pour in 2 cups of dry red wine, followed by 2 cups beef broth, and 1/2 cup cognac if you’re using it. Add 2 tablespoons tomato paste, 2 tablespoons chopped fresh thyme, and 2 dried bay leaves to round out the flavors. Stir everything gently to combine.

Cook Low and Slow: Cover your crockpot and set it to cook on low for 6-8 hours or high for 4-6 hours. The meat should be tender and fall off the bone when done.

Thicken the Sauce: After cooking, increase the heat on the crockpot to high and carefully discard the bones. Drain any excess fat from the sauce. Toss the ribs back into the sauce and cook uncovered for an additional 30 minutes to help thicken it slightly. Note that the sauce won’t thicken drastically, but it should be more concentrated.

Sauté the Mushrooms: While the sauce is thickening, melt 2 tablespoons salted butter in a large skillet over medium heat. Add the 2 cups sliced cremini mushrooms and cook undisturbed for about 5 minutes, or until they are golden brown. Now add another 2 tablespoons butter, along with 1 tablespoon chopped fresh sage and a pinch of salt and pepper. Sauté for another 5 minutes, letting the mushrooms caramelize and absorb flavors.

Serve and Enjoy: Serve the tender short ribs in the sauce, spooning the caramelized mushrooms on top. This dish goes beautifully with mashed potatoes, rice, or crusty bread to soak up that delicious sauce.

Storing & Reheating

To store leftovers, let the dish cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. If you’d like to freeze it, place the cooled dish in a freezer-safe container and it will stay fresh for up to 3 months. When reheating, warm it gently on the stove over low heat, stirring occasionally until heated through. You may find that flavors continue to deepen and improve after a day or two, so this is a perfect make-ahead meal!

Chef’s Helpful Tips

Avoid overcooking the ribs; check for tenderness around the 6-hour mark if cooking on low.
For best results, use room-temperature ingredients when possible, especially the beef.
Consider browning the ribs in a skillet before adding to the crockpot for a deeper flavor, though it’s not necessary.
Adjust the consistency of the sauce by adding a little cornstarch mixed with water if you want it thicker.
Fresh herbs can sometimes be quite potent, so use them sparingly until you’re sure about the flavors.

Crockpot Short Rib Bourguignon is an iconic dish that is as comforting as it is flavorful. With its tender beef and aromatic sauce, it captures the essence of home-cooked meals. Whether for a family dinner, a gathering, or a special occasion, this dish promises to bring warmth and satisfaction to every table. Don’t hesitate to try this recipe, and allow yourself to enjoy every mouthful of its rich flavors. Happy cooking!

Recipe FAQs

Can I use different cuts of beef?

Absolutely! While short ribs are traditional, you can use chuck roast or brisket as a substitute. Just adjust the cooking times as needed, ensuring the meat is tender before serving.

Can I make this in an Instant Pot?

Yes! To adapt it for an Instant Pot, follow the same steps to sauté your onions and return the ribs before adding other ingredients. Then, seal the pot and cook on high pressure for about 45 minutes, followed by a natural release.

What sides pair well with Crockpot Short Ribs?

This dish is wonderfully hearty and pairs well with creamy mashed potatoes, fluffy rice, or a crusty baguette. Roasted vegetables or a fresh salad could also add a nice contrast.

Can I make this dish ahead of time?

Definitely! In fact, the flavors often deepen after a day. Prepare it a day in advance, let it cool, and refrigerate. The next day, simply reheat and serve for a delightful meal with minimal effort.