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Slow Cooker Cranberry Short Ribs

Print Recipe
A plate of mashed potatoes topped with braised meat, cranberries, chopped herbs, and vegetables, served on a wooden board.
Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes

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

Instructions

  • Season your short ribs with the garlic salt, onion powder and black pepper.
  • 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.
  • To the bottom of the slow cooker add onion, carrots, celery and garlic cloves.
  • Place the short ribs on top of the vegetables.
  • Whisk together the cranberry juice, beef stock, wine, bouillon, dijon mustard and worchestershire sauce.
  • Pour the sauce over the short ribs.
  • Add in the rosemary and cranberries.
  • Cover and cook on low for 6-8 hours or high 4-6 hours until tender.
  • Garnish with cranberries and parsley.
  • Serve!

Notes

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.
Servings: 4 servings