Slow Cooker Boneless Beef Short Ribs Bourguignon is the easiest way to make this classic French wine country dish!

Before you say, “OMG, Beef Bourguignon….! Isn’t that some fancy French dish?” Let me just say “Yes, it is, but I guarantee you can make it better than the French.”

No doubt them’s fightin’ words to someone of French origin.

However, I was IN the French wine country this past fall and had the WORST Beef Bourguignon ever! It took me a while to get over because I was so flabbergasted something like that could happen. Yeah, it was that bad.

Since then, I’ve been wanting a GOOD Beef Bourguignon and friends… This is it! Slow Cooker Boneless Beef Short Ribs Bourguignon!

Not gonna lie. This isn’t the traditional way to make Beef Bourguignon. After having what I had in France, I’m all about doing it my own way and this is the EASIEST way to make a French-inspired winter comfort dish your family and friends will love!

How to make Slow Cooker Boneless Beef Short Ribs Bourguignon:

Start with boneless beef short ribs. I know… it’s an oxymoron. Boneless ribs? Actually, “boneless” beef short ribs are cut from the chuck and consist of rib meat already separated from the bone.
Next, cook a little bacon.

Then, brown 2 to 3 pounds of boneless beef short ribs in a skillet or saute pan with some of the drippings with olive oil.
Place them in a slow cooker with copious amounts of red wine, some beef broth, tomato paste, carrots, garlic and herbs.

Let it all simmer away until the boneless beef short ribs are ridiculously tender.
Create a slurry with flour and some of the hot liquid to thicken the gravy.

Saute the mushrooms in a little butter then add them to the slow cooker.

Let the meat rest a little bit before serving.
Friends! May I just let the next few photos speak for themselves?

Slow Cooker Boneless Beef Short Ribs Bourguignon is a totally company-worthy dish made with an inexpensive cut of beef. So rich tasting, so easy and the perfect winter comfort food!

With my next post, I’ll be sharing a fabulous Cauliflower White Bean Puree these Slow Cooker Boneless Beef Short Ribs Bourguignon are perfect with!

Want more great beef short rib recipes? I’ve got ’em right here!:

Click to purchase these helpful tools and equipment to make Slow Cooker Boneless Beef Short Ribs Bourguignon (Affiliate Links):

Yield: 6

Slow Cooker Boneless Beef Short Ribs Bourguignon

Name: Slow Cooker Boneless Beef Short Ribs Bourguignon
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: French
Ingredients: 5-6 slices bacon, diced; salt and freshly ground black pepper; 2-3 pounds boneless beef short ribs (5-6 ribs); 1 tablespoon olive oil; 1 bottle (750mm) dry red wine; 2 cups beef broth; 4 tablespoons tomato paste; 2 bay leaves; 2 teaspoons dried thyme; 1 pound carrots, peeled and cut into 1-2 inch pieces; 8 cloves garlic, sliced; 1 bag (12-ounce) frozen pearl onions, thawed under hot running water; 4 tablespoons all-purpose flour; 2 tablespoons butter; 1 package (8-ounce) cremini mushrooms, quartered; Chopped fresh parsley, for garnish

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

5-6 slices bacon, diced
salt and freshly ground black pepper
2-3 pounds boneless beef short ribs (5-6 ribs)
1 tablespoon olive oil
1 bottle (750mm) dry red wine
2 cups beef broth
4 tablespoons tomato paste
2 bay leaves
2 teaspoons dried thyme
1 pound carrots, peeled and cut into 1-2 inch pieces
8 cloves garlic, sliced
1 bag (12-ounce) frozen pearl onions, thawed under hot running water
4 tablespoons all-purpose flour
2 tablespoons butter
1 package (8-ounce) cremini mushrooms, quartered
Chopped fresh parsley, for garnish

Instructions

Place bacon in a skillet and heat skillet over medium-high heat. Cook the bacon, adjusting heat as necessary until the bacon is is crisp.
Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon drippings and refresh with 1 tablespoon olive oil.
Generously season ribs with salt and black pepper. Continuing on medium-high heat, place half the ribs in the skillet. Brown well on both sides. Transfer to a slow cooker. Repeat with remaining ribs.
Add wine, broth, tomato paste, bay leaves, thyme, carrots, garlic and bacon to slow cooker.
Cook for 4-6 hours on HIGH heat or up to 8 hours on LOW heat.
Approximately half hour before ribs are done, add thawed frozen pearl onions. Place flour in a small bowl. Add 4-6 tablespoons of the hot liquid from the slow cooker to the flour, working with 1 tablespoon at a time until you have a thick paste.
Add the paste to the slow cooker and gently stir it in.
Cook on HIGH for 30 more minutes or until thickened and pearl onions are heated through.
Heat butter in a small skillet or saute pan. Add the mushrooms and cook over high heat or until tender and they release their juices. Add to slow cooker and gently stir.
Shut slow cooker off and let stand for 20 minutes or so.
Serve over mashed potatoes, cauliflower puree or polenta.

Nutrition Information

Yield

6
Amount Per Serving Calories 733 Total Fat 46g Saturated Fat 20g Trans Fat 3g Unsaturated Fat 25g Cholesterol 186mg Sodium 592mg Carbohydrates 14g Fiber 2g Sugar 4g Protein 49g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Comments

Felix says
January 28, 2019 at 5:55 pm

This looks like something I gotta try over the weekend. Yummy

4.0 rating

- Carol says
  January 29, 2019 at 6:42 am
  
  Hi, Felix, Hope you enjoy! Thanks so much!
  
Kiki Johnson says
January 27, 2019 at 7:42 am

I love recipes that start with “cook a little bacon” ! Cannot wait to try your “better than the French” bourguignon – it looks absolutely delicious and would make a great dinner for Sunday night!

5.0 rating

- Carol says
  January 27, 2019 at 7:56 am
  
  Thanks, Kiki! This is definitely better than what I had in France! You’re right; it’s the perfect Sunday dinner. Hope you enjoy and thanks again!
  
Jim Huff says
January 20, 2019 at 9:30 am

This post inspired me to change my planned menu for our belated family Holiday celebration. As I read through the recipe I realized that it is very similar to the way I make Beef Bourguignon in my pressure cooker using cubed chuck roast. I’m a big fan of Boneless Short Ribs and have adapted Carol’s recipe for Cabernet Braised Short Ribs using them with great success. (Full disclosure I’m also a Personal Chef and these are a client favorite!) The Beef Bourguignon was a big hit–so much so that the 2 leftover grabbing children left us with barely two ladle-fulls of the gravy with a few carrots and mushrooms! We also served it with our favorite Cauliflower & Leek Puree that Carol paired with the aforementioned Cabernet Braised Short Ribs. All three of these recipes are company worthy and yet some of the best comfort food you’ll ever make! Enjoy!

- Carol says
  January 20, 2019 at 4:16 pm
  
  Thanks for the wonderful endorsement, Jim! So glad you all enjoyed and the recipes didn’t disappoint for something as important for a holiday celebration.
  
Donna says
January 18, 2019 at 1:42 pm

I searched for the ingredients list and couldn’t find it. Can you help a girl out?

- Carol says
  January 18, 2019 at 7:32 pm
  
  Absolutely! Not sure what’s missing in the post as they are in the recipe area but I know it’s easy to scroll past things sometimes. Here’s the list:
  
  5-6 slices bacon, diced
  salt and freshly ground black pepper
  2-3 pounds boneless beef short ribs (5-6 ribs)
  1 tablespoon olive oil
  1 bottle (750mm) dry red wine
  2 cups beef broth
  4 tablespoons tomato paste
  2 bay leaves
  2 teaspoons dried thyme
  1 pound carrots, peeled and cut into 1-2 inch pieces
  8 cloves garlic, sliced
  1 bag (12-ounce) frozen pearl onions, thawed under hot running water
  4 tablespoons all-purpose flour
  2 tablespoons butter
  1 package (8-ounce) cremini mushrooms, quartered
  Chopped fresh parsley, for garnish
  
  Thanks so much and hope you enjoy!