Crockpot Short Ribs
Each bite of Crockpot Short Rib Bourguignon offers a symphony of flavors that dance across your palate. Tender, succulent beef pairs beautifully with sweet shallots, earthy mushrooms, and aromatic herbs, creating a cozy dish perfect for any occasion. Just imagine returning home to the rich aroma of this delightful dish wafting through your kitchen after a long day. There’s something incredibly satisfying about slow-cooking a comforting meal that warms both the heart and soul.
Table of Contents
When I first discovered this recipe, it was during a chilly winter evening, and I craved something hearty yet uncomplicated. The beauty of slow cooking transforms those humble short ribs into a luxurious meal, easily suited for family dinners or gathering with friends. Easy to prepare and even easier to enjoy, this dish has become a staple in my household, and I can’t wait for you to try it too!
Why You’ll Love This Recipe
- Simple & Quick: Just a few minutes of prep, then let your crockpot work its magic for 6-8 hours.
- Irresistible Flavor: The combination of red wine, beef broth, and fresh herbs creates a sauce that’s rich and deeply satisfying.
- Eye-Catching Appeal: This dish looks as good as it tastes, with vibrant vegetables and aromatic mushrooms layered beautifully.
- Flexible Serving: Perfect for family gatherings or a cozy night in, it pairs wonderfully with potatoes, rice, or crusty bread.
- Diet-Friendly Options: While not inherently gluten-free, easy swaps can be made to suit different dietary needs.
Ingredients You’ll Need
- 2 yellow onions, thinly sliced: These create a sweet base when slow-cooked, adding depth to the dish. If you prefer a slightly milder flavor, you can replace these with white onions.
- 5 pounds bone-in beef short ribs: The star ingredient! Bone-in ribs enhance flavor and tenderness during cooking. If unavailable, boneless short ribs can also work but may require adjusted cooking times.
- Kosher salt and black pepper: Essential for seasoning the meat. Feel free to experiment with other spices like smoked paprika for a twist.
- 6 shallots, halved: They lend a subtle sweetness and become meltingly tender. Substitute with pearl onions if desired.
- 8 garlic cloves, smashed: Garlic infuses the dish with aromatic warmth. Adjust the quantity based on your taste preference.
- 6 carrots, chopped: Carrots add a slight sweetness and vibrant color. You can swap them for parsnips for a unique flavor.
- 1 bottle (750ml) dry red wine, such as pinot noir: This ingredient adds depth and acidity that balances the richness of the meat. Any dry red wine will do, but avoid overly sweet varieties.
- 2 cups beef broth: Adds moisture and flavor. Homemade broth is ideal, but store-bought works just as well.
- 1/2 cup cognac or brandy (optional): A splash of cognac elevates the dish with rich nuances. If you’re avoiding alcohol, just omit this.
- 2 tablespoons tomato paste: This thickens the sauce and adds a hint of umami. A spoonful of balsamic vinegar can act as a substitute in a pinch.
- 2 tablespoons chopped fresh thyme: Fresh herbs enhance flavor. Substitute with 1 teaspoon of dried thyme if fresh is unavailable.
- 2 dried bay leaves: They contribute an aromatic essence that deepens as the dish cooks. Just remember to remove them before serving!
- 4 tablespoons salted butter: Butter finishes the dish for richness and a glossy sauce. You can use unsalted butter if you prefer better control over sodium.
- 2 cups sliced cremini mushrooms: These mushrooms add an earthy, meaty quality to the dish. Substituting with button mushrooms is fine if creminis aren’t available.
- 1 tablespoon chopped fresh sage: Fresh sage brings a lovely fragrance. You can swap it out for a teaspoon of dried sage if necessary.
How to Make Crockpot Short Ribs
Layer Onions: In the bowl of the crockpot, arrange the thinly sliced 2 yellow onions. This forms a sweet bed for the short ribs to rest upon during cooking.
Arrange Short Ribs: Place 5 pounds bone-in beef short ribs on top of the onions. Generously season with kosher salt and black pepper to enhance the natural beef flavor.
Add Vegetables: Next, incorporate 6 halved shallots, 8 smashed garlic cloves, and 6 chopped carrots. These ingredients not only contribute flavor but also create a colorful and hearty meal.
Pour Liquids: Now, pour over 2 cups dry red wine, 2 cups beef broth, and 1/2 cup cognac (if using). Then, stir in 2 tablespoons tomato paste, 2 tablespoons chopped fresh thyme, and 2 dried bay leaves.
Cook Low & Slow: Cover the crockpot and cook on low for 6-8 hours or on high for 4-6 hours. The longer it cooks, the more tender the meat will become, so choose your timing based on your day’s schedule.
Increase Heat: Once the cooking time is up, turn the heat to high. Carefully discard the bones and drain excess grease from the sauce. Toss the tender ribs into the flavorful sauce; cook, uncovered, for another 30 minutes to help thicken the sauce.
Sauté Mushrooms: While the sauce thickens, melt 2 tablespoons salted butter in a large skillet over medium heat. Add 2 cups sliced cremini mushrooms, cooking undisturbed for 5 minutes or until they turn golden-brown.
Finish Sauce: Add another 2 tablespoons of butter, 1 tablespoon chopped fresh sage, and a pinch of salt and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms caramelize and the butter browns.
Serve & Enjoy: Serve the tender ribs hot, spooning the rich sauce over them, and topping with the sautéed mushrooms. It pairs exceptionally well with creamy mashed potatoes, fluffy rice, or crusty bread!
Storing & Reheating
Store Crockpot Short Ribs in an airtight container at room temperature for up to 2 hours before refrigerating. In the fridge, it retains its deliciousness for about 3-4 days. For longer storage, freeze the dish in a well-sealed container for up to 3 months. Reheat gently in a saucepan over low heat until warmed through, stirring occasionally. Note that the sauce may thicken, so a splash of beef broth can help restore its silky texture.
Chef’s Helpful Tips
- Ensure the short ribs are at room temperature before seasoning for even cooking.
- Avoid overcrowding the crockpot; if surpassing capacity, cook in batches for the best results.
- For an even richer flavor, sauté the short ribs in the skillet first until browned before adding to the crockpot.
- If the sauce isn’t thickening as much as you’d like, a cornstarch slurry can help; just mix equal parts water and cornstarch and stir into the sauce.
- Don’t skip the mushrooms; their earthy flavors complement the richness of the short ribs perfectly.
The robust combination of flavors in this dish is sure to stand out, and it’s a fantastic meal for both casual weeknights and special occasions. Feel free to customize it with your favorite veggies or herbs, ensuring it matches your family’s taste. After all, cooking is about having fun and making it your own! I hope you enjoy every bite of this delightful creation.
Recipe FAQs
Can I use boneless short ribs?
Absolutely! Boneless short ribs can work well in this recipe. Just keep an eye on cooking times; they may cook slightly faster than bone-in versions, so start checking for tenderness around the 4-hour mark on low or 3 hours on high.
What can I serve with Crockpot Short Ribs?
This dish is fantastic with a variety of sides! Try creamy mashed potatoes, fluffy rice, or even a hearty loaf of crusty bread to soak up the flavorful sauce. Roasted vegetables or a fresh salad also complement the rich flavors beautifully.
Can I make this recipe ahead of time?
Yes! You can prepare the Crockpot Short Ribs a day in advance. Allow it to cool once cooked, then store it in the refrigerator. The flavors often deepen overnight, making it even more delicious when reheated!
How do I know when the short ribs are done?
Short ribs are perfectly cooked when they’re fork-tender and the meat has started to pull away from the bone. You can check this after about 6 hours on low or 4 hours on high. Don’t worry if they take a little longer; slow cooking is key to achieving that tender texture!
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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: Main Dishes
- Method: Slow Cooker
- Cuisine: French
Description
This recipe for Crockpot Short Ribs features tender beef cooked slowly with vegetables and red wine, resulting in a dish that’s perfect for family dinners or special occasions. Enjoy the savory blend of flavors that elevates your comfort food experience.
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
- In the crockpot, layer the sliced onions at the bottom.
- Place the beef short ribs on top of the onions and season with kosher salt and black pepper.
- Add the halved shallots, smashed garlic, and chopped carrots.
- Pour in the red wine, beef broth, and cognac (if using).
- Mix in the tomato paste, thyme, and bay leaves, then cover.
- Cook on low for 6-8 hours or high for 4-6 hours.
- When finished, set the crockpot to high, discard the bones, and drain excess grease from the sauce.
- Reintroduce the ribs to the sauce and cook uncovered for an additional 30 minutes to thicken the sauce slightly.
- In a skillet, melt 2 tablespoons of butter and add the mushrooms, cooking undisturbed until golden (about 5 minutes).
- Add the remaining butter, sage, and season with salt and pepper; cook for another 5 minutes until caramelized.
- Serve the short ribs topped with sauce and mushrooms, and enjoy with potatoes, rice, or crusty bread.
Notes
Adjust the seasoning to taste before serving.
Feel free to replace the red wine with more beef broth for a non-alcoholic version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 120mg
