Crockpot Short Ribs
The ultimate comfort dish, Crockpot Short Rib Bourguignon, is a warm embrace on a chilly evening. Picture tender, melt-in-your-mouth beef short ribs simmering in a rich red wine sauce, infused with the aromatic flavors of onions, garlic, and fresh herbs. This dish brings the comforting essence of French cuisine right to your table without the fuss of traditional methods. It’s a meal that caters to busy weekdays and special occasions alike, becoming your new go-to recipe for crowd-pleasing comfort food.
Table of Contents
I remember the first time I prepared this dish; the aroma wafting through my kitchen was nothing short of intoxicating. Friends and family gathered, intrigued by the tantalizing scent that promised deliciousness. As the Crockpot works its magic, you’ll find that this dish is not just about flavor; it’s about creating memories around the table. The beauty of this recipe is its simplicity. It requires minimal prep and delivers maximum flavor, making it easy to fall in love with cooking all over again!
Why You’ll Love This Recipe
- Simple & Quick: Perfect for those busy days—just 30 minutes of prep and then let the Crockpot do the work!
- Irresistible Flavor: The combination of slow-cooked beef, red wine, and aromatic herbs creates a depth of flavor that’s hard to resist.
- Eye-Catching Appeal: Serve it up in a beautiful bowl with a sprinkle of fresh herbs; it’s impressive enough for company.
- Flexible Serving: Perfect for cozy dinners, family gatherings, or even a romantic meal at home.
- Diet-Friendly Options: Make it gluten-free by using a gluten-free wine and broth.
Ingredients You’ll Need
- 2 yellow onions, thinly sliced: These provide a sweet base for your dish. Yellow onions are best for their balance of sweetness and flavor.
- 5 pounds bone-in beef short ribs: The meaty ribs become incredibly tender with slow cooking; bone-in adds flavor.
- Kosher salt and black pepper: Essential for seasoning. Don’t skimp—these are key to elevating your dish.
- 6 shallots, halved: They add a unique sweetness and depth to the flavor profile.
- 8 garlic cloves, smashed: Garlic enhances the savory taste; smashing releases more oils for deeper flavor.
- 6 carrots, chopped: Carrots lend a bit of sweetness and chunkiness—perfect for a hearty meal.
- 1 bottle (750ml) (or 3 cups) dry red wine, such as pinot noir: This is crucial for the Bourguignon; it gives the sauce a rich, complex flavor.
- 2 cups beef broth: Adds moisture and richness; you can use low-sodium if preferred.
- 1/2 cup cognac or brandy (optional): Adds a hint of warmth and depth; feel free to skip it if you prefer!
- 2 tablespoons tomato paste: This thickens the sauce and enhances the umami flavor.
- 2 tablespoons chopped fresh thyme: A must for that earthy aroma; fresh herbs always shine brighter than dried.
- 2 dried bay leaves: Infuse the sauce with subtle herbal undertones; don’t forget to remove them at the end!
- 4 tablespoons salted butter: For sautéing mushrooms, it adds richness to the dish.
- 2 cups sliced cremini mushrooms: They’ll bring an earthy flavor and meaty texture to your Bourguignon.
- 1 tablespoon chopped fresh sage: Sage adds an aromatic punch, enhancing the dish’s overall flavor.
How to Make Crockpot Short Ribs
Layer Onions: In the bowl of your Crockpot, arrange the 2 sliced yellow onions evenly on the bottom. This will create a sweet and flavorful base for your short ribs.
Add Ribs: Place the 5 pounds of bone-in beef short ribs on top of the onions. Season generously with kosher salt and black pepper; this enhances the meat’s natural flavors.
Mix in Veggies and Liquids: Scatter the halved shallots, smashed garlic cloves, and chopped carrots over the ribs. Pour in 2 cups of dry red wine, the 2 cups of beef broth, and cognac if you’re using it. Stir in the 2 tablespoons of tomato paste, 2 tablespoons chopped fresh thyme, and add the 2 dried bay leaves. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
Discard Bones: When the cooking time is up, turn your Crockpot heat to HIGH. Carefully discard the bones from the ribs and drain off any excess grease from the sauce, as it can be a bit rich.
Thicken the Sauce: Toss the remaining meat into the rich sauce, and cook, uncovered, for another 30 minutes. This helps to thicken the sauce, although it won’t thicken as much as you might expect.
Sauté Mushrooms: While the sauce thickens, melt 2 tablespoons of salted butter in a large skillet over medium heat. Add in the sliced cremini mushrooms and cook undisturbed for about 5 minutes, or until they turn a lovely golden brown. Next, add another 2 tablespoons of butter along with the chopped fresh sage and a pinch of salt and pepper. Continue to cook for another 5 minutes, until the mushrooms are tender and nicely caramelized.
Serve It Up: Finally, serve the tender ribs in the delicious sauce, generously spooning the sautéed mushrooms over the top. This dish is perfect for enjoying with potatoes, rice, or a slice of crusty bread to soak up all that incredible sauce.
Storing & Reheating
Let any leftovers cool to room temperature before storing them. Place your crockpot short ribs in an airtight container and refrigerate for up to 3 days. If needed, these can also be frozen in a freezer-safe container for up to 3 months. To reheat, simply warm them in the oven at 325°F until heated through, which should take about 20-30 minutes. The flavors may deepen, and the texture will remain cozy and comforting.
Chef’s Helpful Tips
- Avoid overcooking the short ribs; they can become mushy. Aim for a tender bite that still holds its shape.
- For richer flavor, let the cooked dish sit in the fridge for a few hours or overnight; the flavors meld beautifully.
- Skip the cognac? No worries! A splash of additional red wine or broth can be just as effective.
- Use fresh herbs wherever possible; they really elevate the flavor compared to dried.
- Ensure your meat is at room temperature before cooking for more even cooking.
The beauty of Crockpot Short Rib Bourguignon is its adaptability and ease. You can tweak flavors, try different herbs, or even adjust the wine based on what you have on hand. Enjoy this comforting meal, and don’t hesitate to share it with loved ones. It’s a delightful way to create cherished moments around the dinner table, nurturing both the soul and appetite.
Recipe FAQs
Can I use another cut of meat instead of short ribs?
Absolutely! You could try chuck roast or even brisket, which will also yield tender results. Just adjust the cooking time as needed, since the cut can influence tenderness.
Is it necessary to sear the short ribs before cooking?
While not required, searing the short ribs before adding them to the Crockpot builds a deeper flavor and adds a nice color to the meat. If time allows, it’s worth the extra step!
What can I serve with Crockpot Short Ribs?
These ribs pair beautifully with creamy mashed potatoes, buttery egg noodles, or hearty bread to soak up the luscious sauce. A simple green salad on the side would add a refreshing crunch.
How can I make this dish ahead of time?
You can prep everything the night before! Just chop your vegetables and season the meat, store them in the fridge, and transfer them to the Crockpot in the morning. Your meal will be ready by dinner.
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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: Dinner
- Method: Crockpot
- Cuisine: French
Description
Enjoy the rich flavors of Crockpot Short Ribs! This dish combines tender beef, hearty vegetables, and a delicious red wine sauce, making it the perfect comfort food for any occasion.
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 (or 3 cups)
- 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 bowl of the crockpot, arrange the onions and then top with short ribs, seasoning with salt and pepper.
- Add the shallots, garlic, and carrots.
- Pour in the red wine, beef broth, and cognac (if using).
- Add tomato paste, thyme, and bay leaves. Cover and cook on low for 6-8 hours or high for 4-6 hours.
- After cooking, switch the crockpot to HIGH, discard bones, and drain excess grease from the sauce.
- Return the ribs to the sauce and cook uncovered for 30 minutes to help thicken the sauce.
- In a skillet, melt 2 tablespoons of butter and add mushrooms, cooking for 5 minutes until golden.
- Add the remaining butter, sage, and a pinch of salt and pepper, cooking for another 5 minutes until mushrooms are caramelized.
- Serve the ribs with sauce and spoon mushrooms over the top.
Notes
For extra flavor, sear the ribs in a skillet before adding them to the crockpot.
This dish pairs perfectly with mashed potatoes, rice, or crusty bread.
Storage: Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 150mg
