A wonderfully cozy crockpot recipe to carry you right through fall and winter! Regular readers know just how much I love my crockpot, and I’m so excited that the colder months are almost here and it’s time to start putting slow cooker meals back into our rotations. I’m always keen to incorporate seasonal ingredients wherever possible, and that’s where the inspiration for this one came from! It’s oh so easy, but it’s also impressive enough to serve up for Thanksgiving and Christmas gatherings.

We start by searing bone-in beef short ribs for that deep, caramelized flavor, then let the slow cooker take over. They simmer all day with red wine, cranberry juice, garlic, Dijon, and Worcestershire until they’re fall-apart tender. Fresh herbs and whole cranberries bring a festive, tangy edge, and the sauce turns glossy and flavorful with zero effort from you. It’s hearty, elegant comfort food that feels like fine dining—but it came from your slow cooker!

Ingredients

If you want to grab the printable recipe card, you’ll find it at the bottom of this post! In the next few sections, I’ll be sharing more about the ingredients, process, and sharing extra tips to help you to get the best possible results.

Bone-in short ribs – Bone-in gives the most flavor and stays ultra tender after a long, slow cook.
Butter – For searing the short ribs. You want that golden color before they hit the slow cooker.
Garlic salt, onion powder, black pepper – Simple seasonings to boost flavor from the start. You can adjust to taste.
Onion, carrots, & celery, diced – This trio is the base of flavor and also bulks up the dish beautifully.
Garlic cloves, minced – Don’t skimp here. The garlic deepens as it cooks low and slow.
Pure cranberry juice – Go for 100% juice (not cranberry cocktail) so it’s tart, not too sweet.
Beef stock – Adds richness and rounds out the sauce.
Red wine – Helps build a more complex, cozy flavor. If you need to skip it, add extra beef stock.
Beef bouillon cube – Just a little extra flavor boost.
Dijon mustard – Gives the sauce a little tang and balance.
Worcestershire sauce – For depth, umami, and a little saltiness.
Fresh rosemary – Adds the perfect herby note to pair with cranberries.
Frozen cranberries – These break down into the sauce and add just the right amount of brightness.

How To Make Crockpot Cranberry Short Ribs

Start by seasoning your short ribs all over with garlic salt, onion powder, and black pepper.
Heat a large skillet over medium-high heat and melt the butter. Give the short ribs a quick sear on each side — we’re just after that golden-brown color, not cooking them through.

In the bottom of your slow cooker, add the chopped onion, carrots, celery, and whole garlic cloves. Lay the seared short ribs right on top.
In a bowl, whisk together the cranberry juice, beef stock, red wine, bouillon, Dijon mustard, and Worcestershire sauce. Pour that all over the short ribs.
Tuck in the rosemary sprigs and toss the cranberries over everything.

Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the meat is fall-apart tender.
Once it’s done, garnish with extra cranberries and chopped parsley if you’d like. Serve and enjoy!

Storage Tips

Fridge: Leftovers keep well in an airtight container for up to 4 days. The flavors get even better as they sit.
Freezer: Freeze the cooked short ribs and sauce (once fully cooled) for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in a low oven (300ºF works well).
Make Ahead: Want a head start? You can sear the ribs and mix the sauce the night before. Store everything in the fridge, then pop it in the slow cooker the next morning.

Variations

Balsamic Cranberry Glaze: Swap the red wine for balsamic vinegar if you’re after something a little tangier with a touch of sweetness.
Spicy Cranberry Ribs: Want some heat? Add a pinch of red pepper flakes or a spoonful of chipotle in adobo.
Orange Twist: A little orange zest or a splash of juice adds brightness and brings out the cranberry flavor.
Boneless Shortcut: Boneless short ribs or even chunks of chuck roast work too. Just keep an eye on the cook time—boneless cuts may cook a little faster.

Recipe Notes & Tips

Sear First, Always: Browning the ribs adds deep flavor and helps them hold their shape while they cook low and slow.
Layer the Veggies First: Keeping the onions, carrots, and celery on the bottom adds flavor and keeps the ribs from sticking or burning.
Don’t Skip the Bouillon: That little cube adds serious depth—like, restaurant-level richness. Totally worth it.
Strain & Reduce the Sauce (Optional): Want to fancy it up? Strain the sauce after cooking and simmer it on the stove until it thickens. Looks good and tastes even better.

Serving Ideas

Over Creamy Mashed Potatoes: Classic move. The rich cranberry sauce seeps into the mash and it’s pure comfort.
With Buttery Egg Noodles: A great alternative if you’re not a mashed potato person (they exist!).
Piled on Polenta or Grits: Dreamy for fall or winter dinners — soft, spoonable, and soaks up all that glossy sauce.
Served with Roasted Veggies: Think Brussels sprouts, squash, or green beans to balance the richness.
Tucked Into a Holiday Spread: These short ribs feel fancy but are secretly easy, so they totally belong on a Christmas or Thanksgiving table.
With Crusty Bread on the Side: For mopping up every drop of sauce. Non-negotiable.

Print Recipe

Crockpot Cranberry Short Ribs

Tender, fall-apart beef short ribs slow-cooked in a rich, savory cranberry sauce with hints of red wine, garlic, and rosemary. A cozy, elegant dish perfect for fall dinners, holiday gatherings, or a weekend meal that tastes like you spent hours in the kitchen (because technically, you did — but the slow cooker did all the work).

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Servings:

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

Start by seasoning your short ribs all over with garlic salt, onion powder, and black pepper.
Heat a large skillet over medium-high heat and melt the butter. Give the short ribs a quick sear on each side — we’re just after that golden-brown color, not cooking them through.
In the bottom of your slow cooker, add the chopped onion, carrots, celery, and whole garlic cloves. Lay the seared short ribs right on top.
In a bowl, whisk together the cranberry juice, beef stock, red wine, bouillon, Dijon mustard, and Worcestershire sauce. Pour that all over the short ribs.
Tuck in the rosemary sprigs and toss the cranberries over everything.
Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the meat is fall-apart tender.
Once it’s done, garnish with extra cranberries and chopped parsley if you’d like. Serve and enjoy!

I think you’ll agree that these crockpot cranberry ribs make the perfect easy dinner to carry you through the colder months! If you try them, please do leave a rating and a comment below. It always makes my day to read your thoughts, and it also helps me to create more recipes that you’ll love in the future. You can also tag me in your photos on Instagram @slimmingviolet.