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Boneless Beef Short Ribs Bourguignon - Closer overhead shot of dish in clay serving dish

Slow Cooker Boneless Beef Short Ribs Bourguignon

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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!
Course Beef
Cuisine French
Diet Diabetic, Kosher
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Servings 6
Calories 767

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