This recipe for Crockpot Cranberry Beef Short Ribs is a real treat! The beef becomes super tender while cooking slowly, soaking up the sweet and tangy flavor of the cranberry sauce.
Cooking in a Crockpot means you can set it and forget it! I love coming home to a warm, delicious meal that practically makes itself. It’s the perfect comfort food! 😊
Key Ingredients & Substitutions
Beef Short Ribs: These are hearty and flavorful, perfect for slow cooking. If you can’t find short ribs, beef chuck roast can be a good substitute, but remember to adjust cooking time.
Cranberries: Fresh cranberries add a lovely tartness. If they’re out of season, frozen cranberries work just fine and are usually available. Dried cranberries can be a substitute, but reduce the sugar since they’re sweeter.
Balsamic Vinegar: This adds depth of flavor. If you don’t have it, red wine vinegar or apple cider vinegar can work as alternatives, though they will change the taste slightly.
Fresh Herbs: Rosemary enhances the dish beautifully, but thyme alone or even dried herbs can be used instead. I love using fresh herbs for a stronger flavor, if available.
How Do I Get the Short Ribs Perfectly Tender?
For the best tender short ribs, browning them in a skillet before adding them to the Crockpot is key! This caramelizes the surface, creating a delicious flavor base.
- Make sure the skillet is hot before you add the ribs, so they sear properly.
- Don’t rush the slow cooking process—it helps the meat become melt-in-your-mouth tender. Aim for the lower slow cooking setting if you can.
- After cooking, let the ribs rest for a few minutes before serving. This helps the juices redistribute, making for a juicier bite.
Crockpot Cranberry Beef Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 3 to 4 pounds beef short ribs, bone-in
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup fresh or frozen cranberries
- 1/2 cup canned whole cranberry sauce (or homemade)
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 2 sprigs fresh rosemary, plus extra for garnish
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
For Serving:
- Optional: Mashed potatoes or creamy polenta
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and then cooks for about 7 to 8 hours on low (or 4 to 5 hours on high). The waiting is the hardest part, but the result is totally worth it!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Start by patting the short ribs dry with paper towels. Season both sides generously with salt and black pepper to enhance the flavor.
2. Brown the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Carefully add the short ribs, browning them on all sides until they develop a deep golden color. This should take about 3-4 minutes per side. Once browned, transfer the short ribs to the Crockpot.
3. Sauté the Aromatics:
Using the same skillet, add the chopped onion. Sauté for about 3-4 minutes, or until softened. Then, add the minced garlic and cook for an additional 30 seconds to release its delicious aroma.
4. Make the Sauce:
Pour in the beef broth to deglaze the pan, scraping up all those yummy bits stuck to the bottom. Stir in the fresh or frozen cranberries, cranberry sauce, balsamic vinegar, and brown sugar. Mix everything well to combine!
5. Combine Everything in the Crockpot:
Pour this flavorful mixture over the short ribs in the Crockpot. Add the sprigs of fresh rosemary and the dried thyme for that beautiful herby flavor.
6. Cook it Low and Slow:
Cover the Crockpot and let it cook! If you’re on low heat, let it go for 7 to 8 hours. On high heat, it will be ready in 4 to 5 hours. The ribs should be super tender and fall-off-the-bone delicious!
7. Final Touches:
Once cooking is complete, carefully remove the short ribs from the Crockpot and set aside on a serving dish. Discard the rosemary sprigs. Stir chopped parsley into the remaining sauce, tasting and adjusting with salt and pepper if needed.
8. Serve and Enjoy:
Plate the short ribs over a nice bed of mashed potatoes or creamy polenta, and generously spoon the cranberry sauce over the top. Garnish with a sprig of fresh rosemary. Enjoy your rich, tender beef complemented by the sweet tang of cranberries!
Bon appétit!
Can I Use Different Cuts of Meat?
Absolutely! While beef short ribs are ideal, you can substitute with chuck roast or brisket. Just keep in mind that cooking times may vary slightly based on the cut’s thickness and fat content.
What If I Don’t Have Fresh Cranberries?
No problem! Frozen cranberries work perfectly in this recipe. If fresh and frozen aren’t available, dried cranberries can be a substitute, but reduce the brown sugar as they are sweeter. You can also add a splash of water to maintain moisture.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the short ribs in the Crockpot and refrigerate them overnight after cooking. Just reheat gently in the Crockpot or on the stove before serving. The flavors will deepen, making it even tastier!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a bit of broth if needed to keep the sauce nice and thin.