Slow-cooked beef rib bourguignon

The addition of tender beef ribs in this traditional French dish brings a wonderful flavour and texture to the classic beef bourguignon. Serve it straight out of the slow cooker with a side of mashed potato or crusty bread.

  • 30 mins preparation
  • 8 hrs cooking
  • Serves 4
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Slow-cooked beef rib bourguignon
  • 12 shallots
  • 200 gram button mushrooms
  • 200 gram swiss brown mushrooms
  • 4 rindless bacon slices (260g), cut into 5cm lengths
  • 3 clove garlic, sliced thinly
  • 2 fresh thyme sprigs
  • 2 fresh bay leaves
  • 1 1/2 cup (375ml) dry red wine
  • 3 cup (750ml) beef stock
  • 2 tablespoon tomato paste
  • 1.2 kilogram beef short ribs
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • crusty bread, to serve


Slow-cooked beef rib bourguignon
  • 1
    Place shallots, mushrooms, bacon, garlic, thyme, bay leaves, wine, stock, paste and beef in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. Season to taste.
  • 2
    Discard thyme and bay leaves. Stir in half the parsley; season to taste. Serve topped with remaining parsley and accompany with crusty bread, if you like.


Not suitable to freeze. If the shallots are large, cut in half. Serve with mashed potato or steamed baby new potatoes.