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Slow Cooker Short Ribs Burgundy

User Rating 4 Star Rating (3 Reviews)


Short Ribs Burgundy

Short Ribs Burgundy

Photo of Short Ribs Burgundy © Diana Rattray
These delicious boneless short ribs get loads of flavor from red wine and beef broth mixed with packaged gravy mix, and they're so quick and easy to prepare and cook in the slow cooker. Serve these short ribs with mashed potatoes and cream-style corn, or use your own favorite vegetables on the side. If you use bone-in ribs, allow about 5 pounds for 4 to 6 people.

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: Serves 4 to 6


  • 2 to 3 pounds or boneless short ribs
  • 4 tablespoons flour
  • 1 1/2 teaspoons grill seasoning for steak
  • 2 tablespoons olive oil
  • 2 envelopes (.75 ounces each) mushroom gravy or brown gravy mix
  • 3/4 cup dry red wine
  • 3/4 cup beef broth
  • 1 1/2 cups frozen small white onions or pearl onions


In a food storage bag or plate, combine the flour and grill seasoning (or you might substitute a similar seasoning mixture).

Heat olive oil over medium high heat in a large skillet. Coat the beef with the flour mixture then brown in the hot oil on all sides.

In a large cup or small bowl, combine the beef broth and gravy mix.

Transfer the beef to a 3 1/2- to 5-quart slow cooker and top with the onions. Pour the gravy mixture over all. Pour the red wine in the hot pan and scrape up browned bits; pour over the meat mixture.

Cover and cook on LOW for 7 to 9 hours.

Serve with mashed potatoes and your favorite side vegetable.

Serves 4 to 6.

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User Reviews

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 4 out of 5
A Wonderful Hearty Meal, Member gjcamil

I have made this often in the winter months and it has always been a winner. I always add onions and carrots and peas to the slow cooker and sometimes small potatoes - if I want a one dish casserole. I have substituted the wine with beer with yummy results, at which time I add a little tomato paste to the beef stock and gravy.

2 out of 2 people found this helpful.

See all 3 reviews

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