Crockpot Beef Bourguignon Short Ribs: Effortless French Luxury Tips, FAQ & printable recipe

Tips for success

To achieve the best texture, do not rush the cooking time. The 8-hour low-and-slow method is essential for breaking down the collagen in the short ribs.

If you are short on time, you can cook on HIGH for 5-6 hours, but the meat will not be as meltingly tender, and the sauce will not develop the same depth. Always let the meat rest after cooking; this allows the juices to redistribute, ensuring each bite is moist and flavorful.

For a richer sauce, you can skim the fat from the surface after cooking, but leaving a little adds flavor. If you want a thicker sauce, mix a tablespoon of cornstarch with an equal amount of cold water and stir it into the sauce during the last 30 minutes of cooking.

Alternatively, you can remove the meat and vegetables and simmer the sauce on the stovetop until it reduces. Taste before serving and adjust seasoning with a pinch of salt or a dash of red wine vinegar to brighten the flavors.

Variations

• Mushroom and Onion Swap: Substitute the cremini mushrooms with a mix of wild mushrooms, such as shiitake or oyster, for a more complex earthy flavor. Use cipollini onions instead of pearl onions for a sweeter, milder taste. Adjust cooking time as needed since wild mushrooms may cook faster.
• Herb Variations: Add a couple of bay leaves and a sprig of rosemary along with the thyme for a different aromatic profile. Or, use a teaspoon of dried herbes de Provence instead of fresh thyme. These herbs complement the wine and beef beautifully without overpowering the dish.
• Red Wine Alternatives: If you prefer a deeper, more robust flavor, use a Côtes du Rhône or a Merlot instead of Pinot Noir. The dish will be slightly less fruity but still rich and satisfying. For a non-alcoholic option, use a good-quality beef broth with a tablespoon of red wine vinegar added for acidity.
• Add Root Vegetables: For a more substantial stew, add 2-3 carrots, cut into chunks, and 2 celery stalks, sliced, along with the other vegetables. These root vegetables will absorb the sauce and become tender during the long cooking, adding sweetness and body. This turns the dish into a one-pot meal.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of beef broth or water to loosen the sauce if necessary.

Refrigerate leftovers in an airtight container for up to 4 days. The flavors will continue to meld, making the dish even more delicious the next day. When reheating, do so gently on the stovetop or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much. For longer storage, the stew can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe is perfect for making ahead. Cook the stew completely, then let it cool to room temperature (but no longer than 2 hours before refrigerating). Store in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout. The flavors will be even more developed after a day or two. You can also freeze the stew in individual portions for quick meals later.

Serving ideas

Serve the Beef Bourguignon over a generous scoop of buttery mashed potatoes, allowing the rich sauce to pool around the potatoes. The creamy texture of the potatoes balances the deep, savory sauce beautifully.

Garnish with a few fresh thyme leaves for a touch of color, though this is optional. This dish is hearty enough to be a complete meal on its own, but a simple green salad with a vinaigrette can add a fresh contrast.

For a more formal presentation, you can remove the meat and vegetables from the sauce, reduce the sauce to a glossy glaze, and then spoon it over the meat. Arrange the short ribs on a platter with the mushrooms and onions, and serve the sauce in a separate gravy boat. This makes for an elegant dinner party dish. Pair with a glass of the same Pinot Noir used in the cooking for a perfect match.

Frequently asked questions

Recipe card

Crockpot Beef Bourguignon Short Ribs: Effortless French Luxury

Prep 20 minCook 8 hTotal 8 h 20 minServes 6

Ingredients

• 4 lb bone-in beef short ribs
• 150 g smoked bacon lardons
• 250 g cremini mushrooms
• 250 g pearl onions
• 400 ml Burgundy Pinot Noir
• fresh thyme sprigs, to taste
• buttery mashed potatoes, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, sulfites, milk

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

18 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.