The Absolute Best Slow Cooker Short Ribs (Easy Beef Bourguignon Style!)

There are some dishes that just scream comfort, you know? The kind that fill your house with the most incredible aromas and make you want to cozy up with a big bowl and a good book. These Slow Cooker Beef Short Ribs Bourguignon-Style are exactly that dish for me. I remember the first time I made them for a dinner party – I was a little nervous because anything “Bourguignon” can sound intimidating, but the slow cooker made it SO easy! The sauce was so incredibly rich and flavorful, and the meat was fall-apart tender. Everyone was raving, and I knew I had a winner!

So, why should you absolutely, positively make these short ribs? Well, aside from being a guaranteed crowd-pleaser, they are the epitome of comfort food with a touch of elegance. Think a chilly evening, a special Sunday dinner, or anytime you want an impressive meal without spending hours actively in the kitchen. The slow cooker does all the heavy lifting, leaving you with a dish that tastes like you’ve been slaving away for days. Plus, those deep, savory, classic Bourguignon-inspired flavors? Simply unforgettable.

Why This Recipe is a Winner

• Unbelievably Tender Meat: The slow cooker transforms the beef short ribs into incredibly tender, melt-in-your-mouth morsels. Seriously, you barely need a knife!
• Deep, Rich Flavors (Classic Bourguignon Taste!): The combination of red wine, beef broth, aromatic veggies like onions, carrots, and celery, along with a hint of Worcestershire and herbs, creates a sauce that’s complex, savory, and has all those wonderful notes of a classic Beef Bourguignon.
• Surprisingly Simple for Such an Impressive Dish: While it tastes (and looks!) like something from a high-end restaurant, the actual process is pretty straightforward. A bit of prep, then let your slow cooker do the magic.

What You’ll Need (Ingredient Breakdown)

Let’s talk about what goes into this pot of deliciousness!

For the Braised Beef:

• Approx. 3 1/3 pounds (about 1.5 kg) bone-in beef short ribs – Look for well-marbled pieces!
• Kosher salt and freshly ground black pepper, to taste
• 1 large yellow onion (approx. 250g), thinly sliced
• 4 medium carrots (approx. 240g total), chopped
• 2 celery stalks (approx. 80g total), chopped – Don’t skip the celery; it adds a lovely aromatic base.
• 4 shallots (approx. 80g total), halved – Shallots offer a milder, sweeter flavor than onions, but you can use more onion if needed.
• 5 cloves garlic (approx. 15g total), smashed – Feel free to add an extra clove or two if you’re a garlic lover like me!
• 1 1/3 tablespoons (4 teaspoons, approx. 20g) tomato paste – This adds wonderful depth and a touch of umami.
• 1 tablespoon (approx. 17g) Worcestershire sauce
• 1 1/3 tablespoons (4 teaspoons, approx. 4g fresh) fresh thyme, chopped – Fresh is best, but 1 teaspoon of dried thyme works in a pinch.
• 1 large dried bay leaf
• 2 cups (475 ml) dry red wine (such as Merlot or Cabernet Sauvignon) – Use a wine you’d enjoy drinking! A Burgundy (Pinot Noir) is classic for Bourguignon.
• 1 1/3 cups (320 ml) beef broth – Low-sodium is a good choice to control the saltiness.

For the Savory Mushrooms:

• 2 2/3 tablespoons (approx. 38g) salted butter, divided
• 1 1/3 cups (approx. 100g) cremini mushrooms, sliced – Creminis have great flavor, and are essential for that Bourguignon feel!
• 2 teaspoons (approx. 2g fresh) fresh sage, chopped – Sage and mushrooms are a match made in heaven! (Though parsley is also common in Bourguignon if you prefer)
• Pinch of kosher salt and black pepper

Let’s Get Cooking! Step-by-Step to Perfection

This recipe primarily focuses on the slow cooker method for that “Crockpot” ease, but an oven method is also provided for flexibility!

Slow Cooker Method (Our Star!):

1. First things first, spread those lovely sliced onions and chopped celery across the bottom of your slow cooker. Now, take your beef short ribs, season them generously all over with kosher salt and pepper, and nestle them right on top of those veggies.
2. Scatter the halved shallots, smashed garlic, and chopped carrots around and over the ribs.
3. In a small bowl, whisk together the tomato paste and Worcestershire sauce with just a splash of the beef broth until it’s nice and smooth. Pour this flavorful mixture, along with the remaining beef broth and all of that gorgeous red wine, over everything in the slow cooker.
4. Sprinkle over the chopped fresh thyme and tuck in the bay leaf. Pop the lid on and cook on LOW for 5-7 hours or on HIGH for 3-5 hours. You’ll know it’s ready when the beef is incredibly tender.
5. Once the ribs are fall-apart tender, carefully lift them out of the slow cooker. If you like, this is a good time to separate the meat from the bones (they should slip right out!). Now, don’t skip this part: skim and discard any excess fat from the surface of that beautiful cooking liquid. It makes a big difference!
6. Return the meat to the sauce. If you want a slightly thicker, more concentrated sauce (and who wouldn’t?), switch the slow cooker to HIGH and let it bubble away uncovered for another 20-30 minutes.

Oven Method (Also Wonderful!):

1. Get your oven preheating to a cozy 320°F (160°C).
2. Find a large, oven-safe Dutch oven or braiser. Layer the sliced onions and chopped celery on the bottom. Season those short ribs really well with salt and pepper and place them right on top.
3. Add the shallots, garlic, and carrots to the pot. In a separate bowl, mix the tomato paste and Worcestershire sauce with a little beef broth to loosen it up, then pour this, the rest of the broth, and the red wine over everything.
4. Add the fresh thyme and bay leaf. Cover your pot tightly (so important for braising!) and carefully transfer it to the preheated oven. Let it braise for 2 to 2.5 hours, or until those short ribs are super tender.
5. Carefully remove the pot from the oven. Take out the short ribs – you can remove the bones now if you like. Just like with the slow cooker method, be sure to skim any excess fat from the sauce. Then, return that luscious meat to the sauce.

For the Savory Mushrooms (Whip these up while the ribs are resting or finishing):

1. In a medium skillet, melt 1 1/3 tablespoons (approx. 19g) of the salted butter over medium-high heat. When it’s shimmering, add the sliced cremini mushrooms in a single layer. Let them cook undisturbed for about 4-5 minutes – this is how they get that beautiful golden-brown color on one side!
2. Now add the remaining 1 1/3 tablespoons (approx. 19g) of butter, the chopped fresh sage, and a little pinch of salt and pepper to the skillet. Continue to cook, stirring now and then, for another 4-5 minutes. You’re looking for beautifully caramelized mushrooms and butter that’s turned a lovely nutty brown. Oh, the aroma!

Expert Tips for Success

• Wine Choice: For that authentic Bourguignon flavor, a dry red wine like Pinot Noir (from Burgundy, ideally!), Merlot, or Cabernet Sauvignon is perfect. Remember, use something you’d enjoy drinking!
• Herb Power: Fresh thyme is fantastic. If using dried, remember it’s more potent – about 1 teaspoon of dried thyme should do.
• Don’t overcrowd! Give those short ribs some space in the slow cooker or Dutch oven so they cook evenly and get that lovely tenderness.
• Skim that Fat! Yes, it’s a recurring theme! Skimming the excess fat results in a cleaner, richer-tasting sauce. Chilling the sauce makes fat removal even easier as it solidifies.
• Storage: Leftovers are amazing! Store tightly covered in the fridge for 3-4 days. These short ribs also freeze wonderfully for up to 3 months. Thaw in the fridge and reheat gently.

Serving & Pairing Ideas

To serve, ladle those tender beef ribs and a generous helping of that incredible sauce into shallow bowls. Then, spoon those savory, buttery mushrooms right over the top. A little sprinkle of fresh parsley brightens it up too!

• Perfect Sides: Creamy mashed potatoes are heavenly here. Egg noodles, polenta, or even just a good hunk of crusty bread to sop up every last bit of sauce are also classic pairings.
• Drink Pairings: More of that lovely red wine you cooked with is the ideal choice. A smooth, malty amber ale could also be a delightful partner.
• Occasions: Perfect for a cozy weekend dinner, impressing guests at a dinner party (they’ll never know how easy it was!), or any time you crave deeply satisfying, five-star comfort food.