Slow-Cooked Short Rib Bourguignon
A deeply flavorful stew where patience transforms humble ingredients into a soulful, slow-cooked masterpiece. This french-inspired slow cooker ready in about 255 minutes pairs (bone-in, 1-inch cubes) Beef short ribs, All-purpose flour, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs (bone-in, 1-inch cubes) Beef short ribs
- 3 tbsp All-purpose flour
- 2 tbsp Olive oil
- 1 large, finely diced Onion
- 2 medium, diced Carrot
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 2 cups Beef broth
- 1 cup Red wine
- 2 tsp dried Thyme
- 2 Bay leaf
- 1 cup, peeled Pearl onions
- 8 oz, quartered Mushrooms
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat short ribs dry, then coat evenly with 3 tbsp all-purpose flour. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear ribs in batches for 4 minutes per side until deeply browned.
- Step 2: Remove ribs, then add diced onion, carrot, and celery to the pot. Sauté for 5 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Step 3: Return ribs to pot, add 1 cup red wine and 2 cups beef broth, then stir in 2 tsp dried thyme and 2 bay leaves. Bring to a gentle simmer, cover, and transfer to a preheated 325°F oven for 3 hours.
- Step 4: After 3 hours, remove lid, add 1 cup peeled pearl onions and 8 oz quartered mushrooms. Return to oven uncovered for 45 minutes until meat is fork-tender and sauce has reduced to a rich glaze.
Frequently asked questions
How long does Slow-Cooked Short Rib Bourguignon take to make?
Total time is about 255 minutes (30 min prep + 225 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Short Rib Bourguignon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Slow-Cooked Short Rib Bourguignon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Short Rib Bourguignon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Short Rib Bourguignon?
French slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
