Crockpot Short Ribs
There’s nothing quite like the warm, inviting aroma of Crockpot Short Rib Bourguignon wafting through your home. As the beef slowly braises in a rich blend of vegetables, red wine, and aromatic herbs, it transforms into a melt-in-your-mouth masterpiece that’s perfect for family dinners or cozy gatherings. The beauty of this recipe lies not only in its delicious simplicity but also in its ability to bring everyone together over a hearty meal.
Table of Contents
I still remember the first time I made this amazing dish. I had invited a few close friends over for a casual dinner, and I wanted something comforting yet impressive. As I set the table, the scent of slow-cooked beef and garlic enveloped the room, and I could hardly wait for everyone to dig in. The looks on my friends’ faces as they savored each bite were priceless. I can confidently say that this recipe is an absolute crowd-pleaser, and I can’t wait for you to try it too!
Why You’ll Love This Recipe
- Simple & Quick: Prep time is only 30 minutes, and the rest is hands-off while it cooks.
- Irresistible Flavor: The rich blend of red wine, garlic, and thyme creates a depth of flavor that’s absolutely mouthwatering.
- Eye-Catching Appeal: The colorful array of carrots and shallots makes this dish beautiful as well as tasty.
- Flexible Serving: Perfect for a cozy night in or to impress dinner guests with flavorful elegance.
- Great with Sides: Enjoy these ribs over creamy mashed potatoes, fluffy rice, or crusty bread to soak up that luxurious sauce.
Ingredients You’ll Need
- 2 yellow onions, thinly sliced: These add a sweet, caramelized base to your dish.
- 5 pounds bone-in beef short ribs: The star of our show, offering rich flavor and tenderness.
- Kosher salt and black pepper: Essential for seasoning; don’t be shy with these!
- 6 shallots, halved: They provide a milder onion flavor, balancing the dish perfectly.
- 8 garlic cloves, smashed: Adds an aromatic punch that’ll have you swooning.
- 6 carrots, chopped: Their sweetness complements the savory elements, giving a lovely color.
- 1 bottle (750ml) dry red wine (like pinot noir): This enriches the flavor and adds depth to the sauce.
- 2 cups beef broth: The foundation of the braising liquid, ensuring moist, flavorful meat.
- ½ cup cognac or brandy (optional): For a hint of elegance; it deepens the flavor but can be skipped if desired.
- 2 tablespoons tomato paste: This adds umami and helps to balance the acidity of the wine.
- 2 tablespoons chopped fresh thyme: Fresh herbs infuse a fragrant layer in your dish.
- 2 dried bay leaves: They enhance the bubble of flavors throughout the cooking process.
- 4 tablespoons salted butter: Adds richness and depth to the dish and the mushroom topping.
- 2 cups sliced cremini mushrooms: Their earthy flavor complements the dish beautifully.
- 1 tablespoon chopped fresh sage: Introduces another fragrant herb that pairs perfectly with beef.
How to Make Crockpot Short Ribs
Layer the Base: In the bowl of your crockpot, arrange the sliced yellow onions evenly at the bottom. This forms a sweet, flavorful bed for the beef short ribs. Next, place the 5 pounds of bone-in beef short ribs directly on top. Generously season with kosher salt and black pepper, ensuring each rib is well coated.
Add Aromatics: Now it’s time to layer on even more flavor. Add the halved shallots, smashed garlic cloves, and chopped carrots to the mix. Pour over 2 cups of dry red wine and 2 cups of beef broth, followed by the optional ½ cup of cognac if you’re feeling adventurous. Don’t forget to include 2 tablespoons of tomato paste, 2 tablespoons of chopped fresh thyme, and the 2 dried bay leaves. Cover the crockpot, set it to low, and let it work its magic for 6 to 8 hours, or on high for 4 to 6 hours.
Thicken the Sauce: After the time is up, crank the heat on the crockpot to high. Carefully discard the bones and any excess grease from the sauce. Return the tender beef back into the sauce, letting it soak in all those flavors for what feels like the final flourish of a masterpiece. Allow it to cook uncovered for 30 minutes to help thicken the sauce. Just a gentle reminder, the sauce might not thicken dramatically, but that should not deter you.
Sauté the Mushrooms: Meanwhile, melt 2 tablespoons of salted butter in a large skillet over medium heat. Add the sliced cremini mushrooms and let them cook undisturbed for about 5 minutes, allowing them to turn a beautiful golden color. Then, add 2 more tablespoons of butter, the chopped fresh sage, and a sprinkle of salt and pepper. Stir them together and cook for an additional 5 minutes until the mushrooms are beautifully caramelized and the butter has developed a rich hue.
Serve it Up: Finally, it’s time to plate your stunning creation. Serve the tender ribs swimming in their sauce, and don’t forget to spoon over the sautéed mushrooms for that extra flair. Pair your delectable dish with creamy mashed potatoes, fluffy rice, or some warm crusty bread for the ultimate experience.
Storing & Reheating
Leftover Crockpot Short Rib Bourguignon can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat gently on the stove over low heat until warmed through. Keep in mind that the texture of the sauce may change slightly after freezing, but a splash of beef broth can help refresh it.
Chef’s Helpful Tips
- Be sure not to overcrowd the crockpot; this ensures even cooking and the best flavor.
- If you have time, consider browning the ribs in a skillet before adding them to the crockpot. This adds an extra layer of flavor.
- Always taste and adjust seasonings before serving. You might need a little more salt or a dash of vinegar for brightness.
- Fresh herbs can enhance the flavor, so don’t hesitate to add more thyme or sage to your liking.
- This dish can be made a day in advance, as the flavors deepen and improve overnight.
With Crockpot Short Rib Bourguignon, you have a hearty meal that rivals any restaurant’s best dish. The layers of flavor and mouthwatering tenderness make it a dish that everyone will love, and the best part? It’s all made in your trusty crockpot. So, whether you’re looking to impress guests, treat your family, or simply indulge yourself on a cozy evening, I invite you to give this recipe a try. Enjoy every delicious bite, and don’t forget to savor the process.
Recipe FAQs
What kind of red wine is best for cooking?
When it comes to cooking with wine, dry red wines like Pinot Noir, Merlot, or Cabernet Sauvignon are great choices. They add depth and complexity to your dish without overwhelming flavors. Avoid sweet wines, as they may alter the taste of your recipe.
Can I use beef stew meat instead of short ribs?
Yes, you can use beef stew meat, but keep in mind that the texture and flavor may differ. Short ribs are rich and fatty, which adds a wonderful depth to the dish. If using stew meat, decrease the cooking time slightly, as it tends to cook faster.
Can I make this recipe in the oven instead of a crockpot?
Absolutely! Preheat your oven to 325°F. Follow the same steps for layering the ingredients in a large, oven-safe braiser. Cover with a lid or foil, and roast for about 2 ½ to 3 hours, or until the ribs are tender and falling off the bone.
How do I know when the short ribs are done?
Short ribs are done when they are fork-tender and the meat pulls away easily from the bone. Use a fork to test the meat’s tenderness—if it falls apart with minimal effort, you’re ready to serve!
PrintMore Dinner Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Crockpot Short Ribs
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: French
Description
Crockpot Short Ribs deliver melt-in-your-mouth tenderness and rich flavor. Simple to prepare, this recipe features beef short ribs, red wine, and savory vegetables, making it ideal for a comforting dinner that everyone will enjoy.
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
- In the crockpot, arrange the yellow onions and place the short ribs on top. Season with kosher salt and black pepper.
- Add the halved shallots, smashed garlic, and chopped carrots to the pot.
- Pour 2 cups of dry red wine and 2 cups of beef broth over the ingredients. If using, add the cognac or brandy, along with tomato paste, thyme, and bay leaves.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Once cooked, switch the crockpot to high. Discard the bones and drain excess grease from the sauce.
- Toss the short ribs back into the sauce and cook uncovered for an additional 30 minutes to thicken, knowing the sauce will remain somewhat thin.
- In a large skillet, melt 2 tablespoons of salted butter and add the mushrooms, cooking undisturbed for around 5 minutes until golden brown.
- Add the remaining 2 tablespoons of butter, chopped sage, and a pinch of salt and pepper to the mushrooms. Cook for another 5 minutes until the mushrooms are caramelized and the butter has browned.
- Serve the short ribs topped with the sauce and mushrooms, and enjoy with potatoes, rice, or crusty bread.
Notes
For a richer flavor, allow the dish to rest overnight in the refrigerator and reheat before serving.
The mushrooms can be cooked in advance and added just before serving for a fresher taste.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 880mg
- Fat: 37g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 130mg
