Crockpot Beef Bourguignon Short Ribs: Effortless French Luxury Step-by-step instructions

Before you start

Before you begin, ensure the short ribs are at room temperature for about 30 minutes (but no more) to help them cook evenly. Pat them dry with paper towels, but do not season them—the bacon and wine provide plenty of flavor. Measure out all ingredients and have them ready.

There is no need to brown the meat or vegetables; the slow cooker does the work. If using fresh pearl onions, you can peel them quickly by blanching them in boiling water for 1 minute, then shocking in ice water. Set out your 6-quart slow cooker and have the lid ready.

Instructions

Layer and Set

1. 1Layer the Crockpot
   Place the bone-in beef short ribs in the bottom of a 6-quart slow cooker. Scatter the smoked bacon lardons, cremini mushrooms, and pearl onions over and around the ribs. Tuck the fresh thyme sprigs among the ingredients. Pour the Burgundy Pinot Noir over everything, ensuring the liquid reaches about halfway up the meat.
   Look for The ribs should be nestled in the wine, with vegetables scattered evenly.
   Tip Do not stir after pouring the wine; the layers help the ribs stay submerged and cook evenly.
2. 2Cover and Set to Low
   Place the lid securely on the slow cooker. Set the temperature to LOW. Cook for 8 hours without lifting the lid, allowing the wine and beef juices to meld into a rich, velvety sauce.
   Look for The cooker should be set to LOW; no steam should escape.
   Tip Resist the urge to peek; each lift of the lid adds cooking time.

At the end of phase 1, the slow cooker is filled with layers of short ribs, bacon, mushrooms, pearl onions, and thyme, with the wine poured over. The liquid should reach about halfway up the meat, and the lid is on, set to LOW. The kitchen begins to smell of wine and herbs, and you can hear the faint sizzle as the cooker starts to warm up. Check that the cooker is set correctly and that the lid is secure before walking away.

Slow Simmer

3. 3Slow-Cook on Low
   Let the Crockpot work its magic for the full 8 hours on LOW. The wine will reduce slightly, and the beef will become fork-tender. The sauce will deepen to a mahogany color and thicken as the collagen from the ribs renders into the liquid.
   Look for The sauce should be bubbling gently and have a rich, dark color.
   Tip If the sauce seems thin at the end, leave the lid off for 10-15 minutes on HIGH to reduce.
4. 4Check for Tenderness
   After 8 hours, test the short ribs with a fork. The meat should pull apart easily from the bone and be very tender. If not fully tender, continue cooking on LOW for another 30-60 minutes, checking again. Let it rest for 3 minutes before slicing.
   Look for The meat should shred with minimal resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the meat is still tough, it needs more time; collagen breaks down slowly.

After 8 hours on LOW, the slow cooker is bubbling gently. The sauce has turned a deep mahogany color, and the aroma is intensely savory with notes of wine and bacon. The meat is visibly shrinking from the bone, and the mushrooms are glossy. The sauce should be slightly thickened, coating the back of a spoon. Test a rib with a fork—if it shreds easily, it is ready. If not, continue cooking for 30-60 minutes more.

Rest and Serve

5. 5Rest and Serve
   Turn off the slow cooker. Using tongs, carefully transfer the short ribs to a serving platter, leaving the sauce and vegetables in the cooker. Let the meat rest for at least 3 minutes. Then, serve the ribs over buttery mashed potatoes, spooning the glazed mushrooms, pearl onions, and rich Burgundy sauce over the top.
   Look for The meat rests on the platter; the sauce is thick and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim any excess fat from the sauce before serving, if desired.

The short ribs have been transferred to a platter and are resting, letting their juices redistribute. The sauce remains in the slow cooker, thick and velvety, with glazed mushrooms and pearl onions floating in it.

The meat is fork-tender and has reached a safe internal temperature of at least 145°F (63°C). Spoon the sauce and vegetables over the mashed potatoes, and the dish is ready to serve, with the rich, glossy gravy coating every element.

Common mistakes

A common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is using a wine that is too sweet or too tannic, which can make the sauce unbalanced. Also, do not skip the resting time after cooking—this allows the meat to reabsorb its juices, making it more tender.

If the sauce is too thin, you can reduce it on the stovetop after removing the meat, but be careful not to overcook the vegetables. Finally, do not overseason with salt, as the bacon adds significant saltiness.

How to tell it’s done

The dish is done when the short ribs are fork-tender, meaning a fork inserted into the meat meets no resistance and the meat easily pulls away from the bone. The sauce should be thick enough to coat the back of a spoon, and the vegetables should be soft but not mushy.

To be certain, use an instant-read thermometer to check that the internal temperature of the meat has reached at least 145°F (63°C) for safety, though the meat will likely be well above that after 8 hours. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest