Crockpot Short Ribs
Crockpot Short Rib Bourguignon is the ultimate comfort food, combining tender beef short ribs cooked in a rich, flavorful broth that captures the essence of classic French cuisine. The meat becomes melt-in-your-mouth tender, while the luscious sauce offers deep, aromatic flavors that blanket your taste buds. Picture a cozy evening, perhaps after a long day, with the warm, inviting scent of garlic and red wine wafting through your home as you prepare this heartwarming dish in your slow cooker.
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When I first discovered Crockpot Short Rib Bourguignon, it felt like a revelation. I was captivated by how simple ingredients could transform into something so luxurious and satisfying. Nothing speaks to that heartwarming feeling of home more than a bowl of this dish served over creamy mashed potatoes or a side of crusty bread to soak up every last drop of sauce. It’s not just a meal; it’s an experience. If you crave comfort and a sense of culinary accomplishment, you need to try this recipe!
Why You’ll Love This Recipe
- Simple & Quick: Prepping takes just 30 minutes and relies on your crockpot to work its magic for hours.
- Irresistible Flavor: Rich red wine, savory beef broth, and tender short ribs create a flavor explosion that’s hard to resist.
- Eye-Catching Appeal: The vibrant colors of the carrots and mushrooms against the deep brown sauce make it visually stunning.
- Flexible Serving: Perfect for cozy family dinners or impressive enough for entertaining guests on special occasions.
- Diet-Friendly Options: Easily adjustable for gluten-free diets by substituting the broth.
Ingredients You’ll Need
- 2 yellow onions, thinly sliced: These add a sweet base to the dish. You can use white onions if yellow isn’t available.
- 5 pounds bone-in beef short ribs: The star of the dish, offering richness and flavor. Boneless short ribs can be substituted but reduce cooking time.
- Kosher salt and black pepper: Essential for seasoning the meat and enhancing the flavors.
- 6 shallots, halved: Shallots bring a mild sweetness. If you can’t find them, you can use more onions.
- 8 garlic cloves, smashed: Garlic adds aromatic depth; don’t skimp on it!
- 6 carrots, chopped: Sweetness and color are added; you can substitute with parsnips for a unique flavor twist.
- 1 bottle (750ml) dry red wine: Pinot Noir is recommended for its fruitiness. Any quality dry red will do.
- 2 cups beef broth: For layering flavor in the sauce; low-sodium broth helps control saltiness.
- 1/2 cup cognac or brandy (optional): This adds a hint of warmth and complexity. For a non-alcoholic option, just use more beef broth.
- 2 tablespoons tomato paste: This enhances the sauce’s richness and provides acidity, balancing the flavors.
- 2 tablespoons chopped fresh thyme: Fresh herbs elevate the dish. Dried thyme can be used; adjust the amount to taste.
- 2 dried bay leaves: They impart a subtle depth of flavor and should be removed before serving.
- 4 tablespoons salted butter: For sautéing the mushrooms and adding richness to the final dish.
- 2 cups sliced cremini mushrooms: Their earthy flavor pairs beautifully with the beef; white button mushrooms are also an option.
- 1 tablespoon chopped fresh sage: A touch of sage complements the other flavors nicely. Dried sage can substitute but use less.
How to Make Crockpot Short Ribs
Arrange the Onions: In the bowl of your crockpot, lay out the sliced yellow onions evenly across the bottom. This forms the base, infusing the dish with flavor as it cooks.
Season and Layer: Place the 5 pounds of bone-in beef short ribs on top of the onions. Generously season with kosher salt and black pepper. Then, add the halved shallots, smashed garlic, and chopped carrots to the pot.
Add the Liquids and Seasonings: Pour in 2 cups of dry red wine, followed by 2 cups of beef broth, and the cognac if you’re using it. Stir in 2 tablespoons of tomato paste, the fresh thyme, and tuck in the 2 dried bay leaves.
Cook: Cover the crockpot and set it to cook on low for 6-8 hours, or on high for 4-6 hours. Cooking low and slow really breaks down the meat, allowing all the flavors to meld beautifully.
Discard the Bones: Once the ribs are super tender, crank the heat to high and carefully remove the bones from the pot. They should easily slide off, leaving the luscious meat behind. Drain any grease that rises to the surface to avoid a greasy sauce.
Sauté the Mushrooms: In a large skillet over medium heat, melt 2 tablespoons of salted butter. Add the sliced cremini mushrooms and cook undisturbed for 5 minutes or until they are golden and caramelized. Stir in an additional 2 tablespoons of butter, the chopped sage, and a pinch of salt and pepper, cooking for another 5 minutes until nicely browned.
Combine and Thicken: Toss the sautéed mushrooms into the pot with the ribs, mixing gently. Leave the lid off and let it cook for 30 more minutes—this helps to slightly thicken the sauce, although it stays on the thinner side.
Serve: Dish out the ribs and sauce onto plates, artfully arranging the caramelized mushrooms on top. This dish pairs fantastically with creamy mashed potatoes, rice, or a slice of warm crusty bread for a complete meal.
Storing & Reheating
To store your Crockpot Short Ribs, let them cool completely before transferring to an airtight container. They can be kept in the refrigerator for up to 4 days. If you want to freeze leftovers, package them in a freezer-safe container or zip-top bag, where they can last up to 3 months. When it’s time to enjoy again, thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of broth if the sauce has thickened too much. Keep in mind that flavors often deepen after being refrigerated, making for an even more delightful meal the next day.
Chef’s Helpful Tips
- Always sear the short ribs before adding them to the crockpot for enhanced flavor.
- Make sure all ingredients, especially the broth and wine, are at room temperature to promote even cooking.
- Adjust cooking times based on rib size—larger pieces may need a bit longer.
- If you prefer a creamier sauce, consider adding a splash of heavy cream shortly before serving.
- Feel free to add other vegetables like potatoes or parsnips for variety and extra nutrition.
- This dish gets better with time, making it an ideal candidate for meal prep!
Crockpot Short Rib Bourguignon is not just a meal; it’s a delightful reminder of home and warmth. The rich, layered flavors invite you in, making it perfect for cozy evenings with loved ones or a comforting treat on a chilly day. Feel free to get creative with your ingredient choices! Experiment with flavors and sides until you find your favorite combination. No matter your variations, this dish is sure to please your taste buds and fill your home with incredible aromas.
Recipe FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs work well, but they will generally require a shorter cooking time. Check for tenderness at around 3-4 hours on high or 4-6 hours on low.
What can I use instead of red wine?
If you prefer not to use wine, you can replace it with more beef broth mixed with a tablespoon of vinegar to mimic the acidity that red wine brings. Just be sure to use a good quality beef broth for the best flavor.
Can I make this recipe in the oven instead of a crockpot?
Yes! Preheat your oven to 325°F and follow the same layering instructions in a large, oven-safe braiser. Cover it and roast for about 2.5 to 3 hours, or until the short ribs are tender.
How do I know when the short ribs are done?
The short ribs are perfect when they are fork-tender and separate easily from the bone. It typically takes about 6-8 hours on low in the crockpot, but always check for that desired tenderness before serving!
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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 Cooker
- Cuisine: French
Description
Crockpot Short Ribs features tender, flavorful beef slow-cooked with savory red wine and fresh herbs. This dish is a comforting meal, perfect for busy days or family gatherings, offering rich flavors and simple preparation that surely delight everyone.
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
Instructions
- Arrange sliced onions in the bottom of the crockpot.
- Layer the short ribs on top of the onions and season with salt and pepper.
- Add shallots, garlic, and chopped carrots.
- Pour the red wine, beef broth, and cognac (if using) over the ingredients.
- Stir in tomato paste, thyme, and bay leaves.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Once cooked, increase heat to HIGH.
- Remove the bones and drain excess grease from the sauce.
- Add the ribs back to the sauce and cook uncovered for an additional 30 minutes to slightly thicken the sauce.
- In a skillet, melt 2 tablespoons of butter and add mushrooms.
- Cook mushrooms unbothered for 5 minutes until golden, then add remaining butter, sage, and season with salt and pepper.
- Cook for another 5 minutes until the mushrooms are caramelized and butter browns.
- Serve the short ribs in the sauce, topped with mushrooms, and enjoy with potatoes, rice, or crusty bread.
Notes
For added flavor, feel free to marinate the short ribs in the wine overnight before cooking.
This dish pairs well with mashed potatoes or a rustic bread to soak up the sauce.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 6g
- Sodium: 700mg
- Fat: 55g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 50g
- Cholesterol: 150mg
