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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
I spent a lot of money on this just for it to be watery and taste like straight up red wine ):
Hi Devyn,
So very sorry to hear this. Was there anything you may have adjusted in the recipe? Is there anything that I can help with? Please let me know! xx
I absolutely love this recipe. Short Robs are just about my favorite dish, but until now I’ve never found just the right recipe. Yours is perfection in my book! Virtually the only thing I did differently is that I seared the meat first, in part because I knew the flour would help to thicken the sauce just enough. I loved serving the mushrooms on top (they are another of my favorite things).
This is now my go-to recipe. They freeze beautifully, too!
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Hi Tom,
Fantastic!! Thanks for trying this recipe and your comment, love to hear it turned out well! Happy New Year! xx
I wanted to love it, but it was gross. Could have been the wine used, but that wasn’t the only problem. Not enough seasoning flavor and it tasted like alcohol despite cutting the amount to 1.5 cups. The carrots were nasty.
Hi Court,
Thanks for trying this recipe and sharing your feedback, so very sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xx
Have you tried making this recipe without the red wine? Would the flavor profile still be the same if it’s substituted? Or is the red wine a must?
Hey there! I would use beef broth as a sub for the red wine! 🙂 xT
Can you use boneless short ribs ?
Hey Karen! Yes you can use boneless short ribs 🙂 xT
I don’t have a braising pot. Can I use a Dutch oven?
Hey Laura! Yes, a dutch oven should work great with this recipe! xT
Hi, is there a way to make this in the instant pot?
Hi Ahila,
Sure, I would cook on high pressure for at least 60 minutes. I hope you love this recipe, please let me know if you give it a try! xT
Planning to make this NYE. Can it be made on top of the stove? I don’t have a slow cooker but my Dutch oven and braised are too heavy for my oven racks.
Hi Lynne,
Sure, that should work nicely for you! I hope you love this recipe! Happy New Year! xx
I want to make this recipe for Christmas Eve, but having trouble finding beef short ribs. Am I taking a risk if I use a chuck roast instead? (Boneless or bone-in?)
Would you recommend another cut of meat for serving 8 people?
Thank you!
Hi Tina,
A chuck roast would be a great option for you! I hope you love this recipe, please let me know if you have any other questions! xx
Hi there
Very tasty and easy. I did in the crockpot. My only concern is the sauce is still a bit watery. I was hoping to make it more gravy like. Can you advise ?! Thanks !
Hi Laura,
Happy Holidays! Thanks a bunch for making this recipe, I’m so glad to hear it was enjoyed! You could simmer the sauce down. Have the best day:) xx
I can’t wait to try this! Just one question… in the ingredients list it calls for 3 cups of red wine, but in the instructions it only says to pour 2 cups over… is that correct? Do you use the other cup/the rest of the bottle at any point, or is it only the 2 cups that you need? Thank you!!!
Hi Savannah,
You can just use the 2 cups of wine:) I hope you love this dish, please let me know how it turns out for you! xxT
Hello! So excited to make this recipe. Can you make this recipe the day before? Or is it suggested to make it the day of?
Hey Julie,
You could totally make this the day before:) Please let me know if you give this recipe a try, I hope you love it! xx
This one didn’t do it for me. I might have something wrong with my crockpot because the meat stayed tough and the onions firm. I could also strongly taste the alcohol. I am going to roast the leftovers and see if that makes a difference. The mushrooms were great, though.
Hi Nichole,
Thanks so much for making this recipe and sharing your feedback! So sorry to hear it didn’t turn out for you. How long did you cook for? Hopefully roasting it will help! xx
I made these today in the slow cooker minus the brandy…meat was fall off the bone tender, juicy, with so much flavour. I thickened some of the broth on the stovetop for a gravy. Served with mashed potatoes, brussel sprouts and yellow beans. Everyone cleaned their plate including my 16 month old grandson. It was so easy and definitely company worthy. Will definitely make again.
Thanks so much, Lesli!! Love to hear this! Happy Holidays! xx
How can I half this recipe?
Hi Ashley,
You can simple just cut all of the ingredients in half. Please let me know if you have any other questions! Happy Thanksgiving! xx
Could I use a whole roast as opposed to short ribs?
Hi Lilie,
You bet, that will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! Happy Thanksgiving! xx
Wish I could give this more stars. Amazing recipe, perfect for the whole family. Thank you so much for the recipe ❤️
Hi Roman,
Happy Weekend! Thanks so much for trying this dish and your comment, love to hear it turned out nicely! xT