Crockpot Short Ribs
Crockpot Short Rib Bourguignon is more than just a meal; it’s a warm embrace on a chilly day, rich with depth and flavor. Picture succulent beef short ribs, braised until they melt in your mouth, surrounded by tender vegetables swimming in a savory sauce. Combining the classic French dish, beef bourguignon, with the convenience of a slow cooker, this recipe takes the stress out of gourmet cooking. You’ll find that this is the kind of dish that makes an evening feel special, whether you’re entertaining friends or enjoying a cozy night in.
Table of Contents
When I first discovered slow-cooked short ribs, it was during a dinner party where I attempted to impress some dear friends. I was amazed at how effortlessly the flavors melded together while I sipped a glass of the same red wine that would end up in the dish. The results? A huge hit! With minimum hands-on time, the crockpot does all the heavy lifting, allowing you to focus on savoring the moment. Let me share my love for this recipe with you—get ready to indulge in some serious flavor!
Why You’ll Love This Recipe
- Simple & Quick: Prep takes just 30 minutes, so you can get back to your day while it cooks.
- Irresistible Flavor: Think tender beef, rich wine, and aromatic herbs; every bite is a cozy hug for your palate.
- Eye-Catching Appeal: The deep, inviting colors and luscious sauce make it a show-stopper at any dinner table.
- Flexible Serving: Perfect for family gatherings, holiday dinners, or a comforting weeknight meal.
- Diet-Friendly Options: Easily adaptable; consider using gluten-free beef broth or omitting brandy for a lighter version.
Ingredients You’ll Need
- 2 yellow onions, thinly sliced: Adds sweetness and depth to the base of your dish. Consider using sweet onions for an even milder flavor.
- 5 pounds bone-in beef short ribs: These provide the rich, meaty flavor that short rib dishes are renowned for. If you prefer, boneless short ribs can be substituted but may cook a bit differently.
- Kosher salt and black pepper: Essential for seasoning your ribs and enhancing overall taste. Using kosher salt allows for better control over seasoning.
- 6 shallots, halved: Adds a subtle sweetness and complexity. You can swap shallots for sweet onions if necessary.
- 8 garlic cloves, smashed: Incorporates a delightful aroma and savory depth; fresh garlic is recommended for the best flavor.
- 6 carrots, chopped: Brings a natural sweetness, balancing the dish. Feel free to toss in parsnips or potatoes if you wish.
- 1 bottle (750 ml) dry red wine (such as Pinot Noir): The backbone of the sauce—use a wine you’d enjoy drinking. Avoid cooking wines that have added salt.
- 2 cups beef broth: For a deeper flavor that enhances your sauce; homemade broth is lovely if you have it, but store-bought works perfectly.
- ½ cup cognac or brandy (optional): Adds another layer of complexity; feel free to omit it if you’re seeking a lighter version.
- 2 tablespoons tomato paste: Helps build richness in the sauce. Tomato sauce can work in a pinch, but paste is preferred for a thick flavor.
- 2 tablespoons chopped fresh thyme: Offers an aromatic touch; fresh herbs are always better than dried for a punch of flavor.
- 2 dried bay leaves: They add an earthy richness; remember to remove them before serving.
- 4 tablespoons salted butter: For sautéing the mushrooms, bringing a creamy richness to the dish. Unsalted can be used if you’re watching your salt intake.
- 2 cups sliced cremini mushrooms: Provide meatiness and depth; ideal to add umami flavor. Button mushrooms can substitute nicely, too.
- 1 tablespoon chopped fresh sage: Adds another layer of flavor, reminiscent of fall. If fresh isn’t available, about a teaspoon of dried sage can be an alternative.
How to Make Crockpot Short Ribs
Arrange the Base: In the bowl of your crockpot, lay out the thinly sliced onions evenly across the bottom. This forms a sweet, aromatic foundation for your dish.
Layer the Ribs: Place the 5 pounds of bone-in beef short ribs neatly on top of the onions. Generously season them with kosher salt and black pepper; this is where your flavor begins.
Add Aromatics and Liquid: Toss in the halved shallots, smashed garlic, and chopped carrots. Pour over 2 cups of dry red wine and the beef broth, followed by the optional cognac. Then, stir in 2 tablespoons of tomato paste, the chopped fresh thyme, and the bay leaves. This is a beautiful medley of flavors waiting to meld together.
Set to Cook: Cover the crockpot and let it work its magic on low for 6-8 hours or on high for 4-6 hours. The long cooking time allows the beef to become tender and flavorful, with the vegetables becoming soft and infused with the sauce.
Crank Up the Heat: After cooking, set your crockpot to high heat. Carefully discard the bones—this will yield the optimal eating experience. Drain any excess grease from the sauce; this keeps flavors concentrated without being overly rich.
Finish with Flavor: Toss the ribs back into the sauce and cook uncovered for an additional 30 minutes. This helps thicken the sauce, and the aromas will be downright divine.
Sauté the 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 turn golden. Then, stir in 2 more tablespoons of butter, 1 tablespoon of chopped fresh sage, and a pinch of salt and pepper. Sauté another 5 minutes until the mushrooms are caramelized, and the butter takes on a rich brown hue.
Serve and Enjoy: Ladle the short ribs into bowls with the sauce and spoon the beautifully sautéed mushrooms on top. Serve alongside creamy mashed potatoes, rice, or some crusty bread to soak up that delicious sauce. You won’t want to miss a drop!
Storing & Reheating
Store any leftovers in an airtight container and keep in the fridge for up to 4 days. If you’d like to freeze your Crockpot Short Ribs, you can do so for up to 3 months; just make sure to thaw in the refrigerator before reheating. To warm up, place in a saucepan over medium heat until heated through, stirring occasionally. The sauce may slightly thicken, so consider adding a splash of broth or water to refresh the texture.
Chef’s Helpful Tips
- Common mistake? Don’t rush the cooking process; patience is key to achieving tender meat that falls off the bone.
- For best flavor, use high-quality beef broth and wine—this really makes a difference!
- If the sauce feels too oily after cooking, use a spoon to skim off excess fat.
- To save time, chop up vegetables the night before and store in the fridge.
- Feel free to experiment with the herbs—rosemary and thyme work beautifully here, too!
Crockpot Short Rib Bourguignon is not just a meal—it’s a culinary journey, enriched with deep flavors and comforting aromas. As you explore this recipe, let your creativity shine. Don’t hesitate to swap in seasonal vegetables or experiment with different wines. With this dish in your repertoire, you’ll be all set to impress both family and friends. So, don your apron, roll up your sleeves, and enjoy this savory delight!
Recipe FAQs
What kind of red wine should I use for this recipe?
For the best results, use a nice dry red wine like Pinot Noir or Cabernet Sauvignon. Choose a wine you enjoy drinking, as the same flavor will enhance your short ribs. Avoid wines labeled as “cooking wine,” as they’re often filled with additives and salt.
Can I make this recipe without alcohol?
Absolutely! If you prefer not to use wine or cognac, simply replace them with additional beef broth. The flavor may be slightly different, but you’ll still enjoy a rich and satisfying dish.
How can I thicken the sauce further if needed?
If you desire a thicker sauce, you can mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the cooking sauce during the last 30 minutes on high heat, then allow it to thicken.
Can I prepare this dish in advance?
Yes! This dish can be prepped a day ahead. Follow the instructions up until you set the crockpot to cook. Once it’s ready, simply cool the mixture and refrigerate. Reheat the next day, and you’ll enjoy even richer flavors as they meld overnight!
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📖 Recipe Card
Crockpot Short Ribs
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: One Pot
- Method: Slow Cook
- Cuisine: French
Description
This Crockpot Short Ribs recipe features tender beef slow-cooked in a delicious sauce with red wine, herbs, and vegetables. Ideal for a comforting family meal or special occasion, it’s easy to prep and sure to impress your guests.
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
Instructions
- Place sliced onions in the crockpot bowl and layer short ribs over them. Season with salt and pepper.
- Add shallots, garlic, and chopped carrots into the crockpot.
- Pour in 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 on high for 4-6 hours.
- After cooking, increase the setting to high. Remove bones and drain excess grease from the sauce.
- Return the ribs to the sauce and cook uncovered for 30 minutes to thicken it slightly.
- In a skillet, melt 2 tablespoons of butter over medium heat and add mushrooms. Cook until golden, about 5 minutes.
- Stir in the remaining butter, sage, salt, and pepper, cooking for another 5 minutes until caramelized.
- Serve ribs topped with sauce and mushrooms, accompanied by potatoes, rice, or crusty bread.
Notes
Feel free to use your favorite dry red wine for this recipe.
Adjust seasoning to your taste; some prefer a bit of extra salt or herbs for more flavor.
This dish can be made a day ahead for even better flavor; just reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 790
- Sugar: 4g
- Sodium: 381mg
- Fat: 49g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 56g
- Cholesterol: 180mg
