# 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.

_Dinner · French-American_

Prep: 30 min · Cook: 480 min · Total: 510 min · Yields: 6 servings

## Ingredients

- 4 lb bone-in beef short ribs (English cut, about 3–4 ribs)
- 1 tsp kosher salt
- ½ tsp black pepper (freshly ground)
- 6 oz thick-cut bacon (cut into lardons)
- 1 medium yellow onion (roughly chopped)
- 2 medium carrots (cut into 1-inch pieces)
- 3 cloves garlic (smashed)
- 2 tbsp tomato paste
- 2 cups dry red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
- 1 cup beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 10 oz frozen pearl onions (thawed)
- 10 oz cremini mushrooms (halved or quartered if large)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh flat-leaf parsley (chopped, for serving)

## Instructions

1. Pat the 4 lb short ribs completely dry with paper towels, then season all over with the 1 tsp kosher salt and 0.5 tsp black pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Cover and cook on LOW for 7–8 hours, or until the short rib meat is completely tender and pulling away from the bone.
9. 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.

## Tip

> Don't skip the sear — it's the single biggest flavor contribution you make. The Maillard crust on the short ribs dissolves into the braising liquid over 8 hours and is what separates a rich, complex sauce from a flat, boiled one.

Tags: slow-cook, comfort-food, one-pan, weeknight, winter

---
Canonical: https://just-recipes.io/recipes/crockpot-short-rib-bourguignon