SLOW COOKER BONELESS BEEF SHORT RIBS BOURGUIGNON
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!
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- 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.
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