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Crockpot Cranberry Short Ribs Recipe

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3.9 from 47 reviews

Tender, fall-apart beef short ribs slow-cooked in a rich, savory cranberry sauce infused with red wine, garlic, and fresh rosemary. This Crockpot Cranberry Short Ribs recipe is a cozy, elegant dish perfect for fall dinners, holiday gatherings, or weekend meals that deliver deep flavors with minimal effort.

  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings

Ingredients

Meat and Seasoning

  • 3 pounds bone-in short ribs
  • 2 tablespoons butter
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper

Vegetables

  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 garlic cloves, minced

Liquids and Sauces

  • ½ cup pure cranberry juice
  • ½ cup beef stock
  • ½ cup red wine
  • 1 beef bouillon cube
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce

Herbs and Fruit

  • 2 sprigs fresh rosemary
  • 1 cup frozen cranberries

Instructions

  1. Season the Short Ribs: Generously season the short ribs all over with garlic salt, onion powder, and black pepper to build a flavorful base.
  2. Sear the Meat: Heat a large skillet over medium-high heat and melt the butter. Quickly sear the short ribs on each side until golden brown, developing a rich crust without cooking through.
  3. Prepare Slow Cooker Base: Place the diced onion, carrots, celery, and whole garlic cloves in the bottom of your slow cooker, creating a flavorful vegetable bed for the ribs.
  4. Layer the Meat: Arrange the seared short ribs on top of the vegetables in the slow cooker.
  5. Mix and Pour Sauce: In a bowl, whisk together cranberry juice, beef stock, red wine, beef bouillon cube (crumbled), Dijon mustard, and Worcestershire sauce. Pour the mixture evenly over the short ribs and vegetables.
  6. Add Herbs and Cranberries: Tuck fresh rosemary sprigs into the slow cooker and scatter frozen cranberries over everything for a burst of tart flavor.
  7. Slow Cook: Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the meat is tender and falls off the bone easily.
  8. Finish and Serve: Once cooked, optionally garnish with extra cranberries and chopped parsley. Serve the short ribs hot, spooning the rich sauce over the top and enjoy.

Notes

  • For best flavor, use bone-in short ribs as specified.
  • Searing the ribs before slow cooking enhances the depth of flavor but can be skipped if short on time.
  • Use pure cranberry juice, not cocktail juice, for balanced tartness.
  • Frozen cranberries add texture and brightness; fresh cranberries can be substituted if available.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to maintain tenderness.
  • Serve with mashed potatoes, polenta, or crusty bread to soak up the sauce.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/crockpot-cranberry-short-ribs-recipe/