• 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

    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 »
    5.1K shares
    • Share418
    • Tweet
    • Yummly
    • Email

    Categories: Beef

    Reader Interactions

    Comments

    1. Sarah says

      November 10, 2020 at 8:15 pm

      Does this freeze well?

      Reply
      • Carol says

        November 11, 2020 at 7:23 am

        Hi, Sarah, Thanks so much for your question. Yes, this freezes very well. Simply cool it down thoroughly before placing it in the freezer. Any residual heat/steam is going to cause ice crystals at the top of your container which can cause freezer burn and affect the quality. Thanks again and hope you enjoy!

        Reply
    2. Nicole says

      October 08, 2020 at 4:20 pm

      Making this right now it slow cooking away. Super excited and the house smells amazing!

      Reply
      • Carol says

        October 09, 2020 at 8:20 am

        Hi, Nicole, Thanks so very much and hope you enjoyed!

        Reply
    3. Suzie says

      April 19, 2020 at 8:41 am

      Hi there,

      I am excited to try this today. I plan on putting flour on the beef ribs before I sear them in the pan. I have seen this in other recipes and helps with making sure they are tender.

      Is this okay to do?

      Reply
      • Carol says

        April 19, 2020 at 8:53 am

        Hi, Suzie, Thanks so much for your question. Yes, that’s totally fine to do. As far as I know, that is usually done to help in the browning and thickening process, but definitely is fine to do. Thanks so much and hope you enjoy!

        Reply
    4. Colleen says

      November 08, 2019 at 12:15 pm

      I followed the instructions to the exact, and the gravy never thickened? What was wrong? Taste was delish!

      Reply
      • Carol says

        November 08, 2019 at 2:37 pm

        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!

        Reply
    5. Diane Bloodhart says

      November 01, 2019 at 5:44 pm

      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??

      Reply
      • Carol says

        November 02, 2019 at 8:06 am

        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!

        Reply
        • Angie says

          November 29, 2019 at 8:28 pm

          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

          November 30, 2019 at 8:39 am

          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!

    6. Jules says

      July 30, 2019 at 2:07 pm

      Could I sub almond flour?

      Reply
      • Carol says

        July 30, 2019 at 2:43 pm

        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

        Reply
    7. Oliver says

      June 22, 2019 at 6:36 pm

      5 stars
      Awesome! Just plain delicious.

      Reply
      • Carol says

        June 23, 2019 at 9:58 pm

        Thank you, Oliver! You made my day!

        Reply
    8. Anonymous says

      June 14, 2019 at 10:55 pm

      4 stars

      Reply
    9. Anonymous says

      June 02, 2019 at 5:40 am

      4 stars

      Reply
    10. Anonymous says

      March 15, 2019 at 3:34 pm

      4 stars

      Reply
    11. Felix says

      January 28, 2019 at 5:55 pm

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

      Reply
      • Carol says

        January 29, 2019 at 6:42 am

        Hi, Felix, Hope you enjoy! Thanks so much!

        Reply
    12. Kiki Johnson says

      January 27, 2019 at 7:42 am

      5 stars
      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!

      Reply
      • 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!

        Reply
    13. 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!

      Reply
      • 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.

        Reply
    14. 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?

      Reply
      • 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!

        Reply
    15. Anonymous says

      January 12, 2019 at 4:05 pm

      5 stars

      Reply
    Newer Comments »

    Leave a Comment, Rating or Question Cancel reply

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

    Recipe Rating




    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

    Grilling Favorites!

    Mojo-Marinated Pork Skewers on metal tray garnished with cilantro.

    Mojo-Marinated Pork Skewers

    Mahi-Mahi with Cilantro - Ginger Pesto with jasmine rice on white plate garnished with lime wedge and cilantro.

    Grilled Mahi-Mahi with Cilantro – Ginger Pesto

    Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork

    Grilled Marinated Skirt Steak with Peperonata

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Grilled Vegetable Kabobs with Charmoula - Overhead shot of finished meal on white background garnished with fresh parsley and lemon wedges

    Grilled Vegetable Kabobs with Charmoula

    Indian-Style Beef Kabobs with Cilantro-Coconut Sauce - Hero shot of kabobs on gray-rimmed platter with sauce in the background

    Indian-Style Beef Kabobs with Cilantro – Coconut Sauce

    Chicken Zucchini Feta Burgers with Jalapeño Tzatziki - Close-up hero shot

    Grilled Chicken Burgers with Jalapeño Tzatziki

    Southwestern Spice Grilled Pork Chops with Plum Jalapeño Salsa - Overhead hero shot of pork chops with salsa, chips and tea on white wooden background

    Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa

    Grilled Burgers with Smoked Gouda and Bacon Tomato Jam

    Grilled Burgers with Bacon Tomato Jam and Smoked Gouda

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle - Some with ice cream, some drizzled with balsamic honey drizzle

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle

    Summer is Salad Season!

    Pasta Salad with Creamy Cucumber Dressing Peas and Fresh Dill

    Creamy Pasta Salad with Cucumber Dressing Peas and Fresh Dill

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

    Mediterranean Farro Salad

    Stacked Tomato Salad with Tapenade and Basil Pesto Dressing - Close-up hero shot on white platter

    Stacked Tomato Salad with Black Olive Tapenade and Basil Pesto Dressing

    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

    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

    Spicy Black-Eyed Pea Salad

    Cover photo of four salads

    20 Super Side Salads for Your Summer Soiree!

    Tunisian Salad Platter (Assiette Tunisienne)

    Tunisian Salad Platter {Assiette Tunisienne}

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

    Greek Vegetable Salad with Marinated Feta Cheese

    Lentil, asparagus and tomato salad with parsley, feta cheese and lemon slices in a white bowl.

    Lemony Lentil Asparagus and Tomato Salad with 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
    • Pinterest
    5110 shares