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 dish that brings the perfect balance of rich flavors and comforting textures right to your table. There’s something magical about the way the tender short ribs meld with the deep, savory notes of red wine, vibrant veggies, and warm herbs, transforming your home into a cozy haven. Slow-cooked to perfection, the meat practically falls off the bone, making it a delight to serve and savor.

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 first time I made this was for a cozy dinner with friends during a chilly evening. As that luscious fragrance wafted through the air, everyone gathered around the table, eager to dig into the warm, satisfying dish. What I love most about crockpot short ribs is how effortlessly they come together. Just toss everything into your crockpot, and let it work its magic as you go about your day. It’s a fantastic dinner solution that will impress your guests and fill your home with inviting aromas.

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep and a few hours of slow cooking, this dish is practically hands-off.
Irresistible Flavor: The combination of red wine, garlic, and fresh herbs creates a depth of flavor that’s truly comforting.
Eye-Catching Appeal: Serve this masterpiece with some sides, and you’ll have a memorable feast that looks as good as it tastes.
Flexible Serving: Perfect for family gatherings, cozy dinners, or even meal prep for the week, this dish fits any occasion.
Diet-Friendly Options: Easily adaptable for different diets; just skip the cognac for a lighter version.

Ingredients You’ll Need

2 yellow onions, thinly sliced: Onions add sweetness and depth to the dish; try sweet onions or red onions as substitutes for a different flavor.
5 pounds bone-in beef short ribs: These are essential for the rich, meaty flavor; you can also use boneless if preferred.
Kosher salt and black pepper: Basic seasonings that enhance every bite; feel free to use sea salt or white pepper based on taste.
6 shallots, halved: Shallots bring a mild onion flavor; if unavailable, use regular onions or even a bit of diced leeks.
8 garlic cloves, smashed: Garlic adds aromatic goodness; garlic powder can work in a pinch, but fresh is always best for this recipe.
6 carrots, chopped: Carrots add sweetness and color; parsnips can be a delicious alternative.
1 bottle (750ml) or 3 cups dry red wine: Pinot noir is recommended here for its rich flavor; choose a wine you would enjoy drinking.
2 cups beef broth: This enriches the sauce; homemade broth will yield the best results, but store-bought works in a pinch.
1/2 cup cognac or brandy (optional): This adds an extra layer of depth; if you’re looking to lighten it up, you can skip this.
2 tablespoons tomato paste: Helps to thicken the sauce while adding a touch of acidity; canned tomatoes can be a substitute.
2 tablespoons chopped fresh thyme: Thyme provides a warm, herbal note; dried thyme can be used but reduce the amount.
2 dried bay leaves: Bay leaves enhance the overall flavor; remember to remove them before serving.
4 tablespoons salted butter: For sautéing the mushrooms to achieve a golden-brown color and rich taste.
2 cups sliced cremini mushrooms: These mushrooms add a wonderful earthiness; button mushrooms work too if you can’t find cremini.
1 tablespoon chopped fresh sage: Sage brings a delightful aroma; it can be omitted if needed, but it’s worth the addition.

How to Make Crockpot Short Ribs

Arrange Onions: Begin by spreading the 2 yellow onions, thinly sliced, evenly across the bottom of your crockpot. This creates a flavorful bed for the short ribs.

Layer in Ribs: Place 5 pounds of bone-in beef short ribs right on top of the onions. Generously season everything with kosher salt and black pepper, enhancing the natural flavors.

Add Remaining Veggies: Toss in 6 halved shallots, 8 smashed garlic cloves, and 6 chopped carrots around the ribs. These vegetables will cook down beautifully in the wine sauce.

Pour Liquid Ingredients: Open a bottle of your favorite dry red wine (about 750ml or 3 cups of pinot noir works splendidly). Pour it over everything, followed by 2 cups of beef broth and the cognac, if you’re using it.

Incorporate Flavor: Add 2 tablespoons of tomato paste, 2 tablespoons of chopped fresh thyme, and 2 dried bay leaves to bring depth and warmth to the sauce.

Cook Low and Slow: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 4-6 hours. The longer, the better—the goal is to have tender, melt-in-your-mouth ribs.

Thicken the Sauce: Once cooked, switch the heat to high and discard the bones. Drain any excess grease from the sauce. Toss the ribs back in for an additional 30 minutes, uncovered. This helps to thicken the sauce a touch; note that it may not completely thicken but should be rich and flavorful.

Sauté Mushrooms: In a skillet, melt 2 tablespoons of salted butter over medium-high heat. Add 2 cups of sliced cremini mushrooms and cook undisturbed for about 5 minutes until they’re golden. Stir in another 2 tablespoons of butter, 1 tablespoon of chopped fresh sage, and a pinch of salt and pepper. Sauté for another 5 minutes until the mushrooms are nicely caramelized and fragrant.

Serve and Enjoy: Now it’s time to indulge! Serve the ribs in the warm sauce and spoon the sautéed mushrooms over the top. This dish pairs beautifully with creamy mashed potatoes, fluffy rice, or crusty bread to soak up that amazing sauce.

Storing & Reheating

To store your leftover crockpot short ribs, let them cool down at room temperature for about an hour before refrigerating them in an airtight container. They will keep well in the fridge for up to 4 days. If you prefer to freeze them, portion out the leftovers into freezer-safe containers and they’ll last for up to 3 months. When ready to enjoy again, simply reheat the ribs in a saucepan over low heat, adding a splash of beef broth or water to maintain moisture, or pop them in the microwave for a quick fix.

Chef’s Helpful Tips

Avoid seasoning the meat too early; salt can draw moisture out if added too far in advance.
Ensure the short ribs are at room temperature before cooking for more even cooking.
Don’t rush the sautéing of the mushrooms; let them be undisturbed initially to develop that lovely golden crust.
For a thicker sauce, after cooking, you can blend a portion of the sauce or stir in a cornstarch slurry.
Feel free to play with herbs—adding a sprig of rosemary can offer a delightful twist.
This dish can often taste even better the next day, so consider making it ahead for special occasions.

The flavors and heartiness of this dish wrap around you like a warm hug. As you twirl your fork through the tender meat and scoop up the luscious sauce, it’s impossible not to feel a wave of contentment. Don’t hesitate to make it your own—experiment with different herbs, add in some root veggies, or adjust seasonings to match your taste. Enjoy the journey of cooking this delightful meal, and relish every bite.

Recipe FAQs

How do I ensure my short ribs are tender?

Choosing well-marbled short ribs is key; the fat helps keep the meat moist during cooking. Cooking low and slow is ideal, allowing the connective tissues to break down, resulting in tender, fall-off-the-bone goodness.

Can I use a different type of wine?

Absolutely! While dry red wines like pinot noir or merlot provide a rich flavor, you can experiment with other varieties. Just make sure whatever wine you choose, it’s something you enjoy drinking since the flavor will concentrate during cooking.

Is there a way to make this recipe gluten-free?

Yes! Simply ensure that your beef broth and any wines used are gluten-free. You can also avoid using flour to thicken the sauce; it’s naturally thickened with the meat and vegetables.

How do I prevent my ribs from being greasy?

After cooking, you can cool the dish and skim off the fat that rises to the top, or drain excess grease after discarding the bones. This can help achieve a more balanced sauce without too much richness.