These Crockpot Cranberry Beef Short Ribs are a warm and hearty dish that’s perfect for a cozy dinner! With juicy beef and a sweet-tart cranberry sauce, every bite is full of flavor.
I love how easy it is to toss everything in the crockpot and let it cook all day. The smell in my kitchen is simply amazing! Plus, it’s a hit with family and friends. 🍽️
Key Ingredients & Substitutions
Beef Short Ribs: These are essential for richness. If you can’t find them, try using chuck roast cut into large pieces as a substitute. It still offers a tender texture when cooked low and slow.
Cranberries: Fresh cranberries make a delightful contrast to the beef’s richness. If they’re out of season, you can use frozen cranberries or even dried cranberries, but add a bit of extra liquid.
Cranberry Sauce: Store-bought cranberry sauce works well here for convenience. You can also make your own by cooking fresh cranberries with sugar and water, if you have the time.
Balsamic Vinegar: This component adds depth. If you don’t have it, apple cider vinegar or red wine vinegar can work in a pinch, though they will change the flavor slightly.
Mashed Potatoes or Polenta: Both serve as great bases. If you’re looking for a lighter option, consider cauliflower mash, which is creamy and delicious as well.
How Do I Get My Short Ribs Perfectly Tender?
Cooking short ribs until they’re fall-off-the-bone tender is the key to a delicious dish. Here’s how to master it:
- **Sear the Ribs:** Always sear your short ribs first. This step locks in flavor and provides a nice crust.
- **Slow Cooking:** Use low heat for a long time. Whether you choose low for 7-8 hours or high for 4-5 hours, patience is important for tender meat.
- **Check for Doneness:** The meat should easily pull away from the bone when done. If it’s not ready, let it cook a little longer.
- **Rest Before Serving:** Let the short ribs rest for a few minutes after cooking to help retain their juices when you cut into them.
With these tips, you’re sure to serve perfect short ribs every time! Enjoy cooking!
Crockpot Cranberry Beef Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 3 to 4 lbs beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh cranberries (plus extra for garnish)
- 1 cup cranberry sauce (can substitute with whole cranberry sauce)
- 1 cup beef broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
For Serving:
- Mashed potatoes or creamy polenta
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take you about 20-30 minutes for preparation and browning the ribs, followed by 7-8 hours on low or 4-5 hours on high for cooking. It’s perfect for a busy day when you want a home-cooked meal without the fuss!
Step-by-Step Instructions:
1. Seasoning and Searing the Ribs:
Start by seasoning the short ribs generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Once hot, sear the short ribs on all sides until nicely browned, about 3-4 minutes per side. Then, transfer the browned ribs to your crockpot.
2. Sautéing Vegetables:
In the same skillet, add the chopped onion. Sauté for about 4-5 minutes until it’s translucent and fragrant. Add minced garlic and sauté for an additional minute to release its flavor.
3. Preparing the Sauce:
Stir in the fresh cranberries, cranberry sauce, beef broth, balsamic vinegar, brown sugar, rosemary, and thyme. Allow the mixture to come to a gentle simmer, and remember to scrape any flavorful bits off the bottom of the pan.
4. Combining Everything in the Crockpot:
Carefully pour the sauce mixture over the short ribs in the crockpot, ensuring they’re well covered.
5. Slow Cooking:
Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is very tender and easily pulls away from the bone.
6. Finishing Touches:
Once cooked, gently remove the short ribs and set them aside. Stir the sauce in the crockpot to combine well. If you prefer a thicker sauce, transfer it to a small saucepan and simmer until reduced to your liking.
7. Serving:
Serve the juicy short ribs over a bed of mashed potatoes or creamy polenta, and generously spoon the delicious cranberry sauce on top.
8. Garnishing:
Finally, add a sprinkle of fresh cranberries and chopped parsley for a beautiful garnish before serving.
Enjoy your rich, flavorful Crockpot Cranberry Beef Short Ribs – perfect for a comforting meal!
Can I Use Another Type of Meat Instead of Short Ribs?
Yes! Chuck roast is a great alternative if you’re looking for a more economical option. Just be sure to cut it into larger pieces and adjust the cooking time if needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a little broth if the sauce gets too thick.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare everything the night before and store it in the fridge. Just let it sit at room temperature for about 30 minutes before cooking, and then follow the slow cooking instructions as usual.
What Can I Use as a Substitute for Cranberry Sauce?
If you don’t have cranberry sauce, you can make a quick version by simmering fresh or frozen cranberries with sugar and water until they burst and become sauce-like. Alternatively, a fruit jam can work in a pinch!
