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.
I was in the French wine country this past fall and had the worst Beef Bourguignon ever!
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!
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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.
- Be sure to use GOOD WINE! Not your best, but something you would actually drink. Weak, mass-produced wine won’t give you that same hearty depth of flavor. Keep in mind that a bad wine doesn’t get any better when it’s cooked or placed into a dish.
- 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!
Serve with:
- Cauliflower White Bean Puree
- Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping
- Brussels Sprouts Gratin with Brie and Bacon
- Roasted Cabbage Steaks with Mustard Vinaigrette
- Asparagus Cordon Bleu
Want more great beef short rib recipes? Try these:
- Slow Cooker Beef Short Ribs Barbacoa with Cilantro – Lime Cauliflower Rice
- Cabernet Braised Beef Short Ribs with Cauliflower – Leek Puree
- Korean Braised Beef Short Ribs
- Stout-Braised Beef Short Ribs and Colcannon
Boneless Beef Short Ribs Bourguignon (Slow Cooker Recipe)
Equipment
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 an hour before ribs are done, add thawed frozen pearl onions. Place flour in a small bowl. Remove 4-6 tablespoons of the hot liquid from the slow cooker. Stir 1 tablespoon of the hot liquid at a time into the flour until you have a thick paste.
- Add the slurry (liquid and flour mixture) to the slow cooker and gently stir it in.
- Cook uncovered on HIGH for 20 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 10 minutes or so. Taste and adjust for seasoning.
- Serve over mashed potatoes, cauliflower puree or polenta.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Millie says
Do you have a preferred type of red wine to use in this recipe? Thanks!
Carol says
Hi, Millie, Thanks so much for your question. I usually use a cabernet sauvignon. Slow cookers tend to water flavor down so you want something with some depth. If you don’t want to spend a lot (the beef is pricey enough!) try Robert Mondavi Woodbridge. Usually can’t go wrong with that brand. Thanks again and hope you enjoy!!
Martha says
Made this recipe with your make ahead mashed potatoes. It was so good. Everyone loved it. Only thing I did different was made it in a Dutch oven at 350 for 2 1/2 to 3 hours. Will definitely make again!
Carol says
Hi, Martha, Thanks so very much and so glad everyone enjoyed! That means so much to me! Thanks again!!
Lorie says
I made this last night for a dinner party. It was delicious! I will definitely make it again. It was a really easy recipe and, instead of using the slow cooker, I put it in the oven at 350 degrees for three hours and it was perfect. Served with mashed potatoes. Thank you for the great recipe!
Carol says
Hi, Lorie, Thanks so very much and glad you and your guests enjoyed! Even though this is a slow cooker recipe, I think the oven is always the way to go with tougher cuts of meat. Thanks again!!
Jim Huff says
I’ve made this recipe many times, it’s always a hit! I think Julia Child would be proud of this adaptation! The only thing I have started doing differently is browning the pearl onions prior to adding them to the crockpot. I started doing this when making minted peas and onions and it just takes it up a small notch!
Carol says
Hi, Jim, Thanks so very much and I’m honored it has become a go-to recipe for you. LOVE your idea about browning the pearl onions! Thanks again!!
Jen says
Hi there! This looks incredible. However I can’t find the frozen pearl onions… any advice?
Carol says
Hi, Jen, Thanks so much for your question. Can you find fresh? You’ll need to peel them which can be a bit labor-intensive. Cut the tip opposite the root end off with a small paring knife. Bring a small pot of water to a boil then cook for about 2 minutes. Drain and when cool enough to handle, gently squeeze at the root end and the onion should come right out. Thanks again!
Jen says
Thanks so much! Another question for you. I went to a few stores today to get the beef boneless short ribs, but was only able to find boneless short pork ribs. Will that be detrimental to the dish?
Carol says
Hi, Jen, Thanks much for your question. I did a quick search for “pork bourguignon” and didn’t find many recipes for it, so I’m not sure it’s going to be a successful dish with pork. Can you get a chuck roast or bone-in short ribs? Those would be the closest thing to boneless short ribs in terms of nature and cooking time. I generally get my boneless short ribs at Costco. You can always freeze the pork ribs and do pulled pork for sandwiches or something. Thanks so much and hope it works out!
Britany Harrison says
I’m going to try this tomorrow, but we don’t eat mushrooms. Is there anything that can be substituted? Will the recipe turn out if they’re omitted?
Carol says
Hi, Britany, Thanks so much for your question. You can just leave them out–perhaps add a few more carrots and/or pearl onions. I do this recipe for a personal chef client who does not care for mushrooms and my husband is allergic to them so I have to leave them out a lot. Thanks again and hope you enjoy!