Crockpot Short Ribs
Crockpot Short Rib Bourguignon is a treat that will have you dreaming of France with every mouthful. The tender beef short ribs simmer in a rich and aromatic sauce that combines the deep flavors of red wine, fresh herbs, and savory vegetables. As the hours pass in your trusty crockpot, the meat marvelously absorbs all those delightful flavors, breaking down to a melt-in-your-mouth texture that is simply irresistible.
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I remember the first time I made this dish during a chilly winter evening. The aroma wafted through the house, drawing everyone into the kitchen like moths to a flame. I wanted to create something comforting yet sophisticated and boy, did this recipe deliver! Each bowl served with a side of crusty bread or fluffy mashed potatoes created moments of joy shared with family and friends. Trust me, this is one recipe you’ll want to keep at the forefront of your cooking rotation.
Why You’ll Love This Recipe
- Simple & Quick: Even with a longer cook time, prep takes just 30 minutes.
- Irresistible Flavor: The rich red wine and fresh herbs create a sauce that sings with deep, savory flavors.
- Eye-Catching Appeal: This dish looks stunning served with mushrooms and vibrant veggies, making it a showstopper at dinner parties.
- Flexible Serving: Perfect for cozy family dinners, special occasions, or meal prep for the week ahead.
- Diet-Friendly Options: Feel free to substitute for gluten-free broth or skip the cognac—it’s all about what fits your needs.
Ingredients You’ll Need
- 2 yellow onions, thinly sliced: Sweet and aromatic, they form a delicious base for the dish. You can use white onions if needed.
- 5 pounds bone-in beef short ribs: Rich and meaty, they turn tender as they cook. If unavailable, try chuck roast, but adjust cooking time.
- Kosher salt and black pepper: Essential for seasoning, enhancing the natural flavors of the beef.
- 6 shallots, halved: These add a sweet, mild onion flavor. If you can’t find shallots, use more onions.
- 8 garlic cloves, smashed: Offers a robust, aromatic punch. Fresh garlic elevates the dish far beyond any powder.
- 6 carrots, chopped: These provide natural sweetness and a slight crunch, harmonizing beautifully with the tender meat.
- 1 bottle (750ml) dry red wine (like pinot noir): Provides depth and richness while enhancing the sauce. Choose a wine you love to drink.
- 2 cups beef broth: This adds further savoriness to the sauce. Opt for low-sodium if you’re watching salt intake.
- ½ cup cognac or brandy (optional): Adds complexity to the flavor profile; feel free to skip if desired.
- 2 tablespoons tomato paste: Gives a hint of sweetness and deepens the sauce’s color.
- 2 tablespoons chopped fresh thyme: Fresh herbs really amp up the flavor; dried thyme can be used in a pinch.
- 2 dried bay leaves: They bring a wonderful aromatic quality to the dish, adding depth you won’t want to skip.
- 4 tablespoons salted butter: Perfect for sautéing mushrooms, adding richness to the final dish.
- 2 cups sliced cremini mushrooms: Earthy and meaty, they make a lovely addition that complements the short ribs.
- 1 tablespoon chopped fresh sage: Provides a distinctive flavor; substitute with dried sage if fresh isn’t available.
How to Make Crockpot Short Ribs
Arrange the base: In the bowl of your crockpot, lay down the sliced yellow onions as the foundation. These will caramelize beautifully and infuse the dish with flavor.
Prep the ribs: Next, place 5 pounds of bone-in beef short ribs on top of those onions. Generously season the ribs with kosher salt and freshly cracked black pepper. This seasoning is crucial as it enhances the overall taste.
Load it up: Add in the 6 halved shallots, smashed garlic cloves, and chopped carrots. Pour over 2 cups of dry red wine, followed by 2 cups of beef broth. If you’re using cognac, add ½ cup now. Stir in 2 tablespoons of tomato paste, along with the chopped thyme and bay leaves.
Cook low and slow: Cover your crockpot and set it to low, allowing it to work its magic for 6-8 hours or use high for 4-6 hours. You’ll know it’s ready when the meat is tender and falls off the bone effortlessly.
Thicken the sauce: When the cooking time is up, crank the heat to high. Carefully discard the bones and drain any excess grease from the sauce. Toss those tender ribs back into the flavorful sauce and let it cook uncovered for an additional 30 minutes. Note that the sauce won’t thicken dramatically, but it will intensify in flavor.
Sauté the mushrooms: Meanwhile, heat 2 tablespoons of salted butter in a large skillet over medium-high heat. Add 2 cups of sliced cremini mushrooms and cook undisturbed for about 5 minutes until they turn golden. Then, mix in another 2 tablespoons of butter, the chopped fresh sage, and a pinch of salt and pepper. Sauté for another 5 minutes until the mushrooms are caramelized and the butter has begun to brown.
Serve and savor: Spooning the rich sauce over the short ribs, top with your beautifully sautéed mushrooms. This dish sings when paired with potatoes, rice, or even crusty bread to soak up that decadent sauce.
Storing & Reheating
Leftovers of this comforting dish can be stored for up to three days in the refrigerator in an airtight container. If you want to keep it longer, consider freezing the short ribs in a freezer-safe container for up to three months. When reheating, do so slowly in a saucepan over low heat until warmed through. Keep in mind that the texture may slightly change, but you can add a splash of beef broth or water to refresh it.
Chef’s Helpful Tips
- Avoid overcooking the mushrooms by not tossing them around too much in the pan until the five-minute mark.
- If your short ribs are thick, ensure they are evenly seasoned on all sides for the best flavor.
- For a richer sauce, place a splash of balsamic vinegar in just before serving for an added layer of depth in flavor.
- To save time, prep your vegetables the night before and keep them in the fridge.
- Give the sauce a taste after cooking and adjust seasoning if necessary—sometimes a little extra salt or pepper can enhance the dish.
Crockpot Short Ribs Bourguignon is honestly a dish you’ll cherish for its comfort and flavor, perfect for the colder months or any gathering. With straightforward instructions and wonderful results, you’ll be encouraging your family to embrace home-cooked meals. Experimenting with sides will add your personal touch, creating unforgettable dinners. Enjoy your culinary creation!
Recipe FAQs
Can I use different cuts of meat?
Absolutely! While short ribs are ideal for this recipe due to their flavor and tenderness, you can substitute chuck roast or brisket. Just be mindful of the cooking time, as different cuts may require adjustments to ensure they become fork-tender.
Can I make this dish in advance?
Certainly! You can prepare the entire recipe and store it in the refrigerator for one to two days prior to serving. This actually enhances the flavors further, allowing them to meld together. Just reheat gently before serving.
Does the wine have to be expensive?
No need to splurge! Choose a decent bottle of dry red wine (like a good pinot noir), but it doesn’t have to break the bank. If you wouldn’t drink it, don’t cook with it. There are many affordable options that will still yield delicious results.
What can I serve with Crockpot Short Ribs?
This dish pairs beautifully with fluffy mashed potatoes, creamy polenta, or tender egg noodles. You might also enjoy it with crusty bread for dipping in that flavorful sauce. Each side adds its unique touch, enhancing your culinary experience!
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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
Enjoy the rich and savory taste of Crockpot Short Ribs. This comforting dish combines tender beef, aromatic vegetables, and a luscious sauce, ideal for a satisfying dinner with family or friends. Simple to prepare and irresistibly delicious!
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 and place the short ribs on top. Season with kosher salt and pepper.
- Add the halved shallots, smashed garlic cloves, and chopped carrots.
- Pour in the red wine, beef broth, and cognac (if using). Then, stir in the tomato paste, thyme, and bay leaves.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Once cooked, increase the heat to high. Remove and discard the bones, draining any excess grease from the sauce.
- Return the short ribs to the sauce and cook uncovered for 30 minutes to help thicken it.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook without stirring for 5 minutes until golden.
- Add the remaining butter, fresh sage, and a pinch of salt and pepper. Sauté for another 5 minutes until the mushrooms are caramelized and the butter is browned.
- Serve the short ribs with the sauce and spoon the caramelized mushrooms over the top. This pairs beautifully with potatoes, rice, or crusty bread.
Notes
For enhanced flavor, let the dish sit overnight in the refrigerator before serving; the flavors will deepen.
You can easily substitute the cognac with additional beef broth if desired.
The sauce may not thicken significantly, but it will be rich and flavorful. Adjust seasoning if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg
