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).
Servings: 4
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!