Slow Cooker Cranberry Short Ribs

Serves: 4-6
Prep time: 10 minutes
Cook time: 6-8 hours

These Slow Cooker Cranberry Short Ribs are rich, cozy, and packed with bold seasonal flavor, perfect for holiday dinners or an elevated comfort meal.

Bone-in beef short ribs are seared for deep flavor, then slow-cooked with fresh aromatics, red wine, cranberry juice, and herbs until they’re fall-off-the-bone tender.

A touch of Dijon and Worcestershire adds savory depth, while whole cranberries give it a festive, tangy twist.

The result? A glossy, vibrant sauce and melt-in-your-mouth beef that tastes like it came from a fine dining kitchen, but all you did was toss it in the crockpot.

How To Make Slow Cooker Cranberry Short Ribs

Ingredients

• 3 pounds bone-in short ribs
• 2 tablespoons butter
• ½ teaspoon garlic salt
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 garlic cloves, minced
• 1/2 cup pure cranberry juice
• 1/2 cup beef stock
• ½ cup red wine
• 1 beef bouillon cube
• 1 tablespoon dijon mustard
• 1 tablespoon worchestershire sauce
• 2 sprigs fresh rosemary 1 cup frozen cranberries

Step-by-Step Guide

1. Season your short ribs with the garlic salt, onion powder and black pepper.

2. In a large skillet over medium high heat melt the butter and sear the short ribs quickly.  Just enough to get color not to cook through.

3. To the bottom of the slow cooker add onion, carrots, celery and garlic cloves.

4. Place the short ribs on top of the vegetables.

5. Whisk together the cranberry juice, beef stock, wine, bouillon, dijon mustard and Worcestershire sauce.

6. Pour the sauce over the short ribs.

7. Add in the rosemary and cranberries.

8. Cover and cook on low for 6-8 hours or high 4-6 hours until tender.

9. Garnish with cranberries and parsley.

10. Serve!

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors only deepen!
• Freezer: Freeze short ribs with sauce (fully cooled) for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove or in a 300ºF oven.
• Make Ahead: You can sear the short ribs and prep the sauce the night before. Store both in the fridge and assemble in the slow cooker the next morning.

Variations

• Balsamic Cranberry Glaze: Swap the red wine for balsamic vinegar for a tangier, slightly sweeter flavor.
• Spicy Cranberry Ribs: Add a dash of red pepper flakes or a spoonful of chipotle in adobo for heat and smokiness.
• Orange Twist: Add a teaspoon of orange zest or a splash of orange juice to brighten the sauce.
• Boneless Option: You can use boneless beef short ribs or even chuck roast cut into thick chunks, adjust cook time slightly.

Substitutions

• Cranberry Juice: Use pomegranate juice or cherry juice as a swap.
• Red Wine: Substitute with more beef broth or a splash of balsamic if avoiding alcohol.
• Frozen Cranberries: Fresh cranberries work too or substitute with a few spoonfuls of whole berry cranberry sauce.
• Dijon Mustard: Use stone ground or yellow mustard in a pinch.

Tips & Tricks

• Sear First, Always: Browning the ribs adds caramelized flavor and helps the meat hold together while it slow cooks.
• Layer the Veggies First: Placing the onion, carrot, and celery under the meat adds flavor and prevents the ribs from burning.
• Don’t Skip the Bouillon: It boosts the umami and gives you that rich, restaurant-style depth.
• Strain & Reduce the Sauce (Optional): For a more elegant presentation, strain the sauce after cooking and simmer it on the stovetop until thickened.