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!
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? 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
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Slow Cooker Boneless Beef Short Ribs Bourguignon
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.
Nutrition Information
Yield
6Amount Per Serving Calories 733Total Fat 46gSaturated Fat 20gTrans Fat 3gUnsaturated Fat 25gCholesterol 186mgSodium 592mgCarbohydrates 14gFiber 2gSugar 4gProtein 49g
Colleen says
I followed the instructions to the exact, and the gravy never thickened? What was wrong? Taste was delish!
Carol says
Hi, Colleen, Sorry you had a problem. I clarified the instructions for thickening the sauce/gravy; perhaps it was just in the process. 4 tablespoons of flour should thicken it up quite a bit without it being too thick. Glad you enjoyed the taste and flavor!
Diane Bloodhart says
I followed the instructions precisely. The result looked like the photos but the taste was “blah”. The meat was very tender. What did I do wrong??
Carol says
Hi, Diane, Thanks so much for your feedback but I’m not sure I have an answer for you. After having extremely bland Beef Bourguignon in of all places–France!–I really tried to remedy that here with this recipe. Perhaps it needed more salt? Perhaps the beef broth was bland? I always use Swanson and never “beef-flavored broth.” I did a quick internet search and this recipe is along the lines of Ina Garten’s except she adds cognac and uses less tomato paste. Wish I had a better answer for you!
Angie says
I found it slightly bland as well so I added ground black pepper and it brightened the flavor up. I think it would also benefit from more fat so maybe using stock instead of broth or even just fattier boneless ribs. Bone in ribs would add flavor too and if cooked long enough bones will pull out. That might beef it up so to speak. Overall good rendition but like another person mentioned, my gravy did not thicken either. Maybe not enough fat? I make gravy from drippings a lot and I think just needs adjusting?
Carol says
Hi, Angie, Thanks so much for your feedback. Boneless beef short ribs are cut from the chuck so fattiness and connective tissue are generally the same as a chuck roast. I’ve made a couple of adjustments to the recipe. I think part of the problem is the steam produced if the cover is placed back on the slow cooker after adding the flour slurry. The steam is going to work against thickening the sauce/gravy so I changed the recipe to simmer uncovered after adding the slurry. Flour can also lose thickening power if cooked too long. I also added, “Adjust seasoning to taste.” Still not sure why some folks said it was a little bland with a whole bottle of wine, bacon, garlic and the other herbs! In my personal chef business, I’ve cooked for numerous people over the years who were afraid of too much flavor so I love that my readers are loving more of it! Thanks again and great feedback like yours helps to make the recipe better! I appreciate it!
Jules says
Could I sub almond flour?
Carol says
Hi, Jules, Thanks so much for your great question! I did some quick research and it appears you can. It won’t thicken like flour, but will give the sauce some body. Here’s a YouTube video: https://www.youtube.com/watch?v=srt93alIgWU
Oliver says
Awesome! Just plain delicious.
Carol says
Thank you, Oliver! You made my day!
Felix says
This looks like something I gotta try over the weekend. Yummy
Carol says
Hi, Felix, Hope you enjoy! Thanks so much!
Kiki Johnson says
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!
Carol says
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
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
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
I searched for the ingredients list and couldn’t find it. Can you help a girl out?
Carol says
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!