• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Beef » Slow Cooker Boneless Beef Short Ribs Bourguignon

    By Carol · Published: Jan 10, 2019 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Slow Cooker Boneless Beef Short Ribs Bourguignon

    Jump to Recipe
    4.38 from 53 votes
    8 hours 15 minutes
    Slow Cooker Boneless Beef Short Ribs Bourguignon is the easiest way to make this classic French wine country dish!  And everyone needs some Beef Bourguignon in their winter! #beef #beefshortribs #beefbourguignon #French #shortribs

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

    Photo of Slow Cooker Boneless Beef Short Ribs Bourguignon in clay serving 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.

    Photo of bacon being cooked in saute pan.

    • 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.

    Photo of four boneless beef short ribs being browned in skillet.

    • 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.

    Photo of Boneless Beef Short Ribs Bourguignon in slow cooker being stirred with wooden spoon.

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

    Photo of quartered mushrooms being sauteed in cast iron skillet.

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

    Photo of Slow Cooker Boneless Beef Short Ribs Bourguignon in clay serving dish with serving fork.

    Photo of Slow Cooker Boneless Beef Short Ribs Bourguignon in clay serving dish garnished with parsley.

    Photo of one serving of Slow Cooker Boneless Beef Short Ribs Bourguignon in green bowl.

    Close-up photo of Slow Cooker Boneless Beef Short Ribs Bourguignon in green bowl.

    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 - Closer overhead shot of dish in clay serving dish

    Slow Cooker Boneless Beef Short Ribs Bourguignon

    4.38 from 53 votes
    By: Carol | From A Chef's Kitchen
    Slow Cooker Boneless Beef Short Ribs Bourguignon is the easiest way to make this classic French wine country dish! It's totally company-worthy dish made with an inexpensive cut of beef.  So rich tasting, so easy and the perfect fall and winter comfort food!
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 8 hrs
    Total Time 8 hrs 15 mins
    Course Beef
    Cuisine French
    Servings 6
    Calories 767 kcal

    Equipment

    • Wusthof Boning Knife
    • Nonstick Skillet
    • Wusthof Chef Knife
    • Cutting Board
    • Crockpot Slow Cooker
    • Glass Mixing Bowls

    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

    MAKE AHEAD:  Can be made 1-2 days ahead of time.  Cool and refrigerate.  Reheat in the slow cooker or in a Dutch oven in the oven at 350 degrees.
    FREEZER-FRIENDLY:  Cool thoroughly then portion out as desired.  Place in airtight containers and freeze 1-2 months.  Thaw in the refrigerator then reheat in the oven or toaster oven at 350 degrees.

    Nutrition

    Serving: 1 | Calories: 767kcal | Carbohydrates: 15g | Protein: 32g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 91mg | Sodium: 540mg | Potassium: 965mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12816IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 5mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Skillet Salt Roasted Baby Potatoes with Sour Cream Horseradish Sauce
    Cauliflower White Bean Puree »
    5.2K shares
    • Share418
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Martha says

      February 27, 2022 at 9:38 am

      5 stars
      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!

      Reply
      • Carol says

        February 27, 2022 at 1:23 pm

        Hi, Martha, Thanks so very much and so glad everyone enjoyed! That means so much to me! Thanks again!!

        Reply
    2. Lorie says

      February 21, 2022 at 12:19 pm

      5 stars
      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!

      Reply
      • Carol says

        February 21, 2022 at 12:57 pm

        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!!

        Reply
    3. Jim Huff says

      October 24, 2021 at 8:46 am

      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!

      Reply
      • Carol says

        October 24, 2021 at 1:13 pm

        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!!

        Reply
    4. Jen says

      February 08, 2021 at 12:38 pm

      Hi there! This looks incredible. However I can’t find the frozen pearl onions… any advice?

      Reply
      • Carol says

        February 09, 2021 at 8:16 am

        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!

        Reply
        • Jen says

          February 19, 2021 at 6:08 pm

          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

          February 20, 2021 at 8:50 am

          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!

    5. Britany Harrison says

      December 05, 2020 at 1:37 pm

      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?

      Reply
      • Carol says

        December 05, 2020 at 1:47 pm

        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!

        Reply
    « Older Comments

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Garlic Herb Muffin Pan Potato Galettes - Straight-on hero shot on white background garnished with fresh thyme

    Garlic Herb Muffin Pan Potato Galettes

    Vegan Thai Green Sweet Potato Curry - Overhead hero shot of curry in white cooking vessel garnished with cilantro and lime wedges on pale blue background

    Vegan Thai Green Sweet Potato Curry

    Italian Pot Roast (Straccato) and Oven-Baked Gorgonzola Polenta - Overhead hero shot

    Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Spicy Asian Pork Cabbage Rolls overhead shot of entire pan

    Spicy Asian Pork Cabbage Rolls

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Summer is Salad Season!

    Greek Vegetable Salad with Marinated Feta Cheese - Close-up shot of salad in wood bowl

    Greek Vegetable Salad with Marinated Feta Cheese

    Pasta Salad with Creamy Cucumber Dressing Peas and Fresh Dill

    Creamy Pasta Salad with Cucumber Dressing Peas and Fresh Dill

    Mediterranean Quinoa and Grilled Vegetable Salad close-up shot on platter with gray border

    Mediterranean Quinoa and Grilled Vegetable Salad

    Potato Artichoke Salad with Horseradish Dressing

    Massaged Kale, Beet and Blueberry Salad with Honey - Balsamic Dressing - Overhead hero shot of salad in wood bowl on gray stone background

    Massaged Kale Beet and Blueberry Salad with Honey Balsamic Dressing

    Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta in serving bowl with serving spoon garnished with fresh parsley.

    Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta

    Greek Farro Salad - Overhead hero shot of salad on round platter garnished with parsley

    Mediterranean Farro Salad

    Overhead shot of potato salad in wood bowl on blue background garnished with parsley

    French-Style Potato Salad

    Tabouli with Fresh Jalapeno

    Tabouli (Tabbouleh) with Fresh Jalapeno

    Cucumber Tomato and Red Onion Salad with Yogurt Mint Dressing and Feta Cheese - Hero shot of salad in pale green bowl with silver serving spoon

    Cucumber Tomato and Red Onion Salad with Yogurt Mint Dressing and Feta Cheese

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 418Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    5157 shares