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Slow braised and cozy, crockpot Short Rib Bourguignon. Tender beef short ribs slow-cooked in red wine with onions, garlic, and herbs until the beef caramelizes around the edges and is falling off the bone. Mushrooms cooked in butter with sage are served overtop. Enjoy with mashed potatoes or even just crusty bread for mopping up all the yummy sauce. We love that this is such an effortless dinner to create.
This time between Thanksgiving and Christmas is always the most special. Holiday parties, holiday shopping, end-of-the-year craziness, and all while continuing to care for our families and ourselves!
It’s a lot, but I still find this time to be magical. The nights are long and meant to be slowly enjoyed. And this short rib bourguignon is wonderful for that!
It’s an easier way to create a French-style stew recipe!
Beef Bourguignon is a French beef stew slow braised in red wine. The process isn’t too tricky, but I wanted to share something even easier and maybe even yummier.
Instead of using a large cut of chuck roast that can turn out tough (even when slow-cooked), I wanted to try using short ribs instead. Short ribs are amazing because as long as you cook them slowly, they almost always turn out tender and delicious. By the time they finish cooking, they should be falling off the bone and shred easily.
We love short ribs. And with all my brothers in town for the holiday this past weekend, I knew this would be great to try on them. Let’s just say they loved this meal!
Here are details
Step 1: start the ribs
This process could not be easier. Use your crockpot or your Dutch oven, it really doesn’t matter much. I like to use a cast iron braiser, I think it cooks the meat perfectly and gets such a nice caramelization on the meat.
Add everything to the crockpot/pot, no searing, no pre-cooking, nothing like that. Just add lots of sliced onions, the beef short ribs, shallots, garlic, and so many chopped-up carrots (we love the carrots). Then pour over the red wine (I like to use Cabernet Sauvignon), beef broth, and cognac. The cognac is optional, but I do like the additional flavor it adds when paired with the rich red wine.
Cover the pot, and let the crockpot or oven work their magic. I skipped the sear step of the ribs because I knew they would caramelize naturally in the braiser after a while of cooking. By the time I uncovered my pot, the ribs were perfect, caramelized, and fork tender.
If you use the crockpot, the ribs won’t have as much caramelization. If this is desired, you can broil the ribs in the oven on the top rack for 3-5 minutes after cooking.
Step 2: the mushrooms
I didn’t want soggy mushrooms. I knew that caramelizing them would be best. So instead of slow-cooking them, I found it best to cook them in butter just before serving.
Add the butter and all those mushrooms to a big skillet. Get them golden and caramelized. Then add a pat more of butter and fresh sage. Let the butter brown around the mushrooms.
Then get them a little crispy and season well with salt, and that’s it! If you want to add garlic, use the whole garlic cloves that are hidden in the red wine sauce.
Step 3: discard the bones
Pull the bones away from the rib meat. Then toss the meat in the sauce.
At this point, you want to serve the meat and sauce while steamy. Spoon the mushrooms and butter over the ribs.
I love serving this with mashed potatoes or creamy polenta and bread for enjoying with the yummy sauce! Egg noodles are also a delicious option.
Everyone will really enjoy this these braised short ribs. It is the perfect dish for these cold winter nights.
Looking for more seasonal dinners, these are favorites:
Smothered Chicken in Mushroom Wine Pan Sauce
Crockpot Thai Short Ribs with Coconut Rice
Salsa Verde Chicken and Rice Tortilla Soup
30 Minute Thai Peanut Chicken Ramen
Lemony Garlic Chicken and Orzo Soup
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this Crockpot Short Rib Bourguignon be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Short Rib Bourguignon
Servings: 6
Calories Per Serving: 673 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
Crockpot
- 1. In the bowl of the crockpot, arrange the onions. Then, place the short ribs on top of the onions. Season with salt and pepper. Add the shallots, garlic, and carrots. Pour over 2 cups red wine, the broth, and cognac (if using). Add the tomato paste, thyme, and bay leaves. Cover and cook on low for 6-8 hours or on high for 4-6 hours.2. Crank the heat on the crockpot to HIGH. Discard the bones. Drain any excess grease away from the sauce. Toss the ribs into the sauce. Cook, uncovered for 30 minutes, to help thicken the sauce. Note, the sauce will not thicken much. 3. Meanwhile, melt 2 tablespoons butter in a large skillet. Add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the sage, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms have caramelized and the butter has browned.4. Serve the ribs in the sauce. Spoon the mushrooms over the ribs. Enjoy with potatoes, rice, and/or crusty bread.
Oven
- 1. Preheat the oven to 325° F. In a large, oven-safe brasier, arrange the onions. Then, place the short ribs on top of the onions. Season with salt and pepper. Add the shallots, garlic, and carrots. Pour over the red wine, the broth, and cognac (if using). Add the tomato paste, thyme, and bay leaves. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.2. Discard the bones. Drain any excess grease away from the sauce. 3. Melt 2 tablespoons butter in a large skillet. Add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the sage, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms have caramelized and the butter has browned.4. Serve the ribs in the sauce. Spoon the mushrooms over the ribs. Enjoy with potatoes, rice, and/or crusty bread.
Notes
For Serving: Serve over mashed potatoes, rice, egg noodles, or crusty bread.
This post was originally published on November 27, 2023
Hey Teighan, love this suggestion and can’t wait to try it out! Wouldn’t a quick sear in the ribs add umami?
Yes, you can definitely sear them before if you’d like! xT
Have you ever doubled this recipe? This looks like an amazing Christmas Eve recipe but we have 8 adults and 2 kids for it, so trying to make enough for that!
Hey Bonnie! I haven’t ever doubled this recipe before but that should work just fine! This would be a delicious Christmas Eve meal! xT
After just having the best boeuf bourguignon I’ve ever had in a new local French restaurant, I was inspired to try to make my own, and I was intrigued by this short rib version. I cooked it in my Dutch oven, and it was so easy and really flavorful. At the last minute, I was out of carrots (!) so I improvised with parsnips and it actually worked; I served atop some leftover mashed potatoes from Thanksgiving, and my family really enjoyed it. Sautéing the mushrooms separately is a great touch (especially since one family member is not keen on them, so could easily omit) – next time, I will double up on them.
My only quibble (and it’s probably my fault) is that the sauce was much thinner than I expected at the end. Any tips for thickening it?
Thank you so much Karen! Loveee to hear that you enjoyed this recipe! If you’re wanting a thicker sauce I would maybe add a bit of cornstarch to it? xT
I thought the easy way would be worth fine, but honestly this could have been SO much better if the vegetables and aromatics were sautéed and the meat was seared and deglazed. You don’t realize how much those techniques build up flavor in a recipe until you don’t do them. Not exactly a waste but really not up to the full potential of these ingredients.
Hi Carleen,
Thanks for giving this recipe a try and sharing your feedback! So sorry to hear you didn’t love the dish, let me know if you give it another try! xx
Can I use sirloin tip roast instead of ribs
Hi Suzanne,
I think a beef chuck would be a better option for this recipe. Please let me know if you have any other questions! xT
Classic…always good with the cognac, have substituted a pint of Guinness in the past which was awesome.
Hey David,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
Can white wine be used instead? My husband is allergic to red wine. Thanks!
Hi there,
So sorry, I would just use broth in place of the wine for this recipe. Please let me know if you give it a try! xT
Making these now in my cast iron Dutch oven in my Pellet smoker.
When the meat starts to fall off the bones I’ll remove the top and let them smoke for another 30 min.
I hope it’s delish!!
Looks yummy. Is that polenta underneath the ribs?
Thanks Trent!! I served mine with mashed potatoes, but polenta, rice, egg noodles, and risotto are all great options! Please let me know if you have any other questions! xT
Looks delish, will have to try with the short ribs from the freezer. Looks good with the risotto pictured too.
Thanks Connie!! I hope you love this recipe, let me know if you give it a try:) xT
This looks and sounds delicious!!! I can’t eat mushrooms, would it still be the same without them? Or is there a good replacement you recommend?! Thanks!!!
Hi Betsy,
Totally, fine to skip the mushrooms:) I hope you love this recipe, please let me know if you give it a try! xx
Is it a bottle of wine or just 2 cups?
Hi Marian,
It’s 2 cups for the crockpot and 3 cups for the oven:) I hope you love this recipe! xx
Your photo looks like you are serving it with risotto? Is there a risotto that works well with this recipe?
Waltz is my maiden name. I’m from Texas. Where are you from?
Hi Deidre,
Those are potatoes:) But sure, risotto would be just as delicious!! I hope you love this recipe! xx
Is there another cut of meat that might work besides short ribs?
Beef chuck would work nicely.
Hey Shelly,
Beef chuck would also work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hi ,
So excited to taste this . It’s in the crockpot now! I did goof and put the sage in crockpot with rest of ingredients, not realizing it was for mushrooms. Will this alter the taste too much ? Thanks so much .
Hey Kristi,
Thanks for trying this recipe!! Totally fine, the sage will be great:) I hope it turns out delish! xT
The ingredient list calls for 3 cups red wine, but only 2 are mentioned in the instructions. Is the other cup used for the mushroom sauce?
Hi Jane,
For the crockpot method, you are just going to use 2 cups of the wine:) Please let me know if you have any other questions, I hope you love this recipe! xT
Can this be made a day ahead, and if yes, should I reduce the cooking time?
Hi Laura,
Totally, keep the cook time the same and it will be even better warmed up the next day:) Please let me know if you have any other questions! xT
Hey What can i Substitute for the wine?
Hi Inna,
You can use beef broth in place of the wine. Please let me know if you have any other questions! xT