Crockpot Short Rib Bourguignon: A Comforting and Elegant Classic

Imagine coming home to the irresistible aroma of tender beef short ribs slow-cooked in a rich red wine sauce. Crockpot Short Rib Bourguignon combines the rustic charm of traditional French cooking with the convenience of modern slow cookers. This dish is perfect for everything from a cozy family dinner to a holiday feast. With its bold flavors and melt-in-your-mouth texture, it’s a meal that’s sure to impress and comfort in equal measure.

Why Crockpot Short Rib Bourguignon Should Be on Your Menu

There’s something magical about slow cooking. With minimal effort, you transform humble ingredients into a luxurious dish bursting with flavor. Here’s why you’ll love this recipe:

• Effortless Cooking: Let your crockpot do the heavy lifting while you go about your day.
• Rich, Complex Flavors: Red wine, fresh herbs, and tender beef create a decadent and unforgettable flavor profile.
• Versatile Serving Options: Pair it with potatoes, rice, or crusty bread for a hearty, satisfying meal.
• Impressively Elegant: Perfect for special occasions or when you want to treat yourself to something extraordinary.

Ingredients for Crockpot Short Rib Bourguignon

Core Ingredients

Ingredient	Quantity
Yellow onions (thinly sliced)	2
Bone-in beef short ribs	5 pounds
Kosher salt	To taste
Black pepper	To taste
Shallots (halved)	6
Garlic cloves (smashed)	8
Carrots (chopped)	6
Dry red wine (e.g., Pinot Noir)	1 bottle (750ml)
Beef broth	2 cups
Cognac or brandy (optional)	½ cup
Tomato paste	2 tablespoons
Fresh thyme (chopped)	2 tablespoons
Dried bay leaves	2

For the Mushrooms

Ingredient	Quantity
Salted butter	4 tablespoons
Cremini mushrooms (sliced)	2 cups
Fresh sage (chopped)	1 tablespoon
Kosher salt	To taste
Black pepper	To taste

Step-by-Step Instructions for Crockpot Short Rib Bourguignon

1. Preparing the Ingredients

• Thinly slice the onions, halve the shallots, and smash the garlic cloves.
• Chop the carrots into bite-sized pieces.
• Season the beef short ribs generously with kosher salt and black pepper.

2. Layering in the Crockpot

• In the bowl of your crockpot, arrange the onions as the base layer.
• Place the short ribs on top of the onions.
• Add the shallots, garlic, and carrots.

3. Creating the Sauce

• Pour 2 cups of red wine, beef broth, and cognac (if using) over the ribs and vegetables.
• Stir in the tomato paste, fresh thyme, and bay leaves.

4. Slow Cook to Perfection

• Cover the crockpot and cook on low for 6–8 hours or high for 4–6 hours.
• Once done, discard the bones and drain excess grease from the sauce.

5. Enhancing the Mushrooms

• Heat 2 tablespoons of butter in a large skillet over medium heat.
• Add the cremini mushrooms and cook undisturbed for 5 minutes until golden.
• Stir in the remaining butter, fresh sage, and a pinch of salt and pepper. Cook for another 5 minutes, allowing the mushrooms to caramelize.

6. Finishing Touches

• Toss the short ribs into the sauce, cooking uncovered on high for 30 minutes to let the flavors deepen.
• Serve the ribs and sauce with the caramelized mushrooms spooned over the top.

Alternate Cooking Method: Oven-Braised Short Rib Bourguignon

If you don’t have a crockpot, you can use your oven for equally delicious results.

Steps for Oven-Braising

1. Preheat your oven to 325°F.
2. Arrange the onions in a large, oven-safe braiser or Dutch oven.
3. Add the seasoned short ribs, shallots, garlic, and carrots.
4. Pour over the wine, broth, and cognac (if using). Stir in the tomato paste, thyme, and bay leaves.
5. Cover and roast for 2½ to 3 hours, or until the ribs are tender and fall off the bone.
6. Discard the bones and drain excess grease.
7. Prepare the mushrooms as detailed above and serve as directed.

Serving Suggestions

Pair Crockpot Short Rib Bourguignon with these classic accompaniments:

• Mashed Potatoes: Creamy and buttery, they soak up the sauce beautifully.
• Buttery Rice: A lighter option that complements the rich flavors.
• Crusty Bread: Perfect for sopping up every last bit of the savory sauce.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	500
Protein	32g
Carbohydrates	10g
Fat	35g
Fiber	2g
Sodium	600mg

Tips for the Best Short Rib Bourguignon

• Use High-Quality Wine: A dry red wine like Pinot Noir or Merlot will enhance the dish’s flavor.
• Don’t Skip the Mushrooms: They add depth and a slightly earthy flavor to balance the richness of the sauce.
• Refrigerate Overnight: For even better flavor, refrigerate the dish overnight and reheat before serving.
• Thicken the Sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and stir it in during the final 30 minutes.

FAQs About Crockpot Short Rib Bourguignon

1. Can I make this dish ahead of time?

Yes! Short Rib Bourguignon tastes even better the next day. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the oven.

2. Can I use boneless short ribs?

You can, but bone-in ribs provide more flavor. If using boneless, reduce the cooking time slightly.

3. What type of wine works best?

A dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon is ideal for this recipe.

4. Can I freeze leftovers?

Absolutely. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

5. How do I prevent the sauce from being greasy?

Drain the excess fat from the sauce after cooking. You can also skim the fat from the surface before serving.

6. What other vegetables can I use?

You can add parsnips, pearl onions, or turnips for additional flavor and texture.

Conclusion: Savor the Elegance of Crockpot Short Rib Bourguignon

Few dishes strike the perfect balance between comfort and sophistication like Crockpot Short Rib Bourguignon. Whether you’re hosting a dinner party or enjoying a quiet evening with family, this recipe is a surefire way to elevate your meal.

Gather your ingredients, set up your crockpot, and let the magic unfold. Pair it with your favorite side dishes, and don’t forget to pour yourself a glass of that dry red wine—it’s the perfect complement to this incredible dish. Happy cooking!

Print