Crockpot Short Rib Bourguignon
Bone-in short ribs braised low and slow in red wine with bacon, mushrooms, and pearl onions — all the soul of a classic boeuf bourguignon with half the hands-on effort.
Ingredients
- 4 lbbone-in beef short ribs(English cut, about 3–4 ribs)
- 1 tspkosher salt
- ½ tspblack pepper(freshly ground)
- 6 ozthick-cut bacon(cut into lardons)
- 1 mediumyellow onion(roughly chopped)
- 2 mediumcarrots(cut into 1-inch pieces)
- 3 clovesgarlic(smashed)
- 2 tbsptomato paste
- 2 cupsdry red wine(Burgundy, Pinot Noir, or Côtes du Rhône)
- 1 cupbeef broth
- 2bay leaves
- 4fresh thyme sprigs
- 10 ozfrozen pearl onions(thawed)
- 10 ozcremini mushrooms(halved or quartered if large)
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 2 tbspfresh flat-leaf parsley(chopped, for serving)
Method
- 01
Pat the 4 lb short ribs completely dry with paper towels, then season all over with the 1 tsp kosher salt and ½ tsp black pepper.
- 02
Cook the 6 oz bacon lardons in a large skillet over medium heat until the fat renders and the bacon is crisp, about 6 minutes. Transfer the bacon to the slow cooker with a slotted spoon, leaving the fat in the pan.
- 03
Raise the heat to medium-high. Sear the short ribs in the bacon fat in a single layer, 3–4 minutes per side, until a deep mahogany crust forms. Work in batches to avoid crowding. Transfer the seared ribs to the slow cooker.
- 04
Reduce the heat to medium. Add the chopped yellow onion and 2 medium carrots to the same skillet and cook, stirring occasionally, until softened, about 4 minutes.
- 05
Add the 3 smashed garlic cloves and 2 tbsp tomato paste to the skillet and cook, stirring constantly, for 1 minute until the paste darkens slightly.
- 06
Pour in the 2 cups red wine and scrape up all the browned bits from the bottom of the pan. Let it simmer for 2 minutes, then pour the entire contents of the skillet over the ribs in the slow cooker.
- 07
Add the 1 cup beef broth, 2 bay leaves, and 4 thyme sprigs to the slow cooker. The liquid should come about halfway up the ribs.
- 08
Cover and cook on LOW for 7–8 hours, or until the short rib meat is completely tender and pulling away from the bone.
- 09
About 20 minutes before serving, melt the 2 tbsp unsalted butter in a large skillet over medium-high heat. Add the 10 oz cremini mushrooms and cook undisturbed for 3 minutes, then stir and cook until golden, about 3 minutes more.
- 10
Add the 10 oz pearl onions to the mushrooms and cook together for 2 minutes until heated through and lightly caramelized. Set aside.
- 11
Carefully transfer the short ribs to a plate. Discard the bay leaves and thyme sprigs. Ladle the braising liquid into a saucepan and skim off the surface fat.
- 12
Whisk the 2 tbsp all-purpose flour into 3 tbsp of the skimmed braising liquid in a small bowl to form a smooth slurry, then whisk the slurry back into the saucepan. Simmer over medium heat for 5–7 minutes, stirring often, until the sauce coats the back of a spoon.
- 13
Return the short ribs, mushrooms, and pearl onions to the slow cooker (or a serving dish). Pour the thickened sauce over everything and gently stir to combine.
- 14
Serve garnished with the 2 tbsp chopped fresh parsley over mashed potatoes, egg noodles, or crusty bread.
Adapted from public domain & community sources