These Crockpot Cranberry Beef Short Ribs are wonderfully tender and flavorful! With sweet and tangy cranberry sauce mingling with savory beef, it’s a true comfort food dish.
I love how easy this recipe is! You just toss everything in the crockpot and let it do the work. Perfect for busy days when you want a hearty meal without a lot of fuss.
Key Ingredients & Substitutions
Beef Short Ribs: This is the star of the dish. Look for well-marbled ribs for extra flavor and tenderness. If you can’t find short ribs, you could use chuck roast or beef brisket as alternatives. They will give you a similar result but may cook slightly differently.
Cranberries: Fresh cranberries add a punchy tartness. If they’re out of season, frozen cranberries work just as well. Alternatively, you can use dried cranberries (though they’re sweeter) but reduce the sugar in the recipe to balance flavors.
Balsamic Vinegar: This adds depth and tang to the sauce. If you don’t have balsamic vinegar, red wine vinegar is a good substitute. You can also use apple cider vinegar for a slightly different taste.
Beef Broth: Use low-sodium beef broth for better control over the final saltiness of the dish. If you prefer a lighter option, chicken broth works too, but it will alter the flavor somewhat.
How Do I Achieve Perfectly Tender Short Ribs?
To get perfectly tender short ribs, the key is low and slow cooking in the crockpot. This method breaks down the tough connective tissues, resulting in meat that’s fall-off-the-bone tender. Here’s how to do it:
- Start by seasoning the short ribs well with salt and pepper. This enhances flavor right from the start!
- Searing the ribs in a skillet first helps develop a rich crust and adds depth to the overall flavor.
- After adding everything to the crockpot, make sure to set it on low for 7-8 hours or high for 4-5 hours. Avoid lifting the lid too often, as this releases heat and slows down cooking.
- If you choose to thicken the sauce at the end, remember to allow it to simmer after adding the cornstarch slurry. This will ensure it thickens properly.
With these tips, you’ll achieve delicious, tender short ribs that are packed with flavor!
How to Make Crockpot Cranberry Beef Short Ribs
Ingredients You’ll Need:
For the Beef:
- 3 to 4 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- 1 cup cranberry sauce (whole berry or jellied)
- 1/2 cup beef broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 teaspoon fresh thyme leaves
- 1 tablespoon Worcestershire sauce
For Thickening (Optional):
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
For Garnish and Serving:
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or creamy polenta, for serving
How Much Time Will You Need?
This recipe has about 15 minutes of preparation time. You will need to cook the short ribs on low for 7-8 hours or on high for 4-5 hours in the crockpot. So, you can set it and forget it while you go about your day!
Step-by-Step Instructions:
1. Seasoning the Ribs:
Start by generously seasoning the beef short ribs with salt and pepper on all sides. This helps to bring out the flavor of the meat.
2. Searing the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Sear the short ribs until they’re browned on all sides, which takes about 3-4 minutes per side. Once browned, remove them from the skillet and set them aside. This step adds great flavor!
3. Sautéing Onions and Garlic:
In the same skillet, add the diced onion and cook until they are translucent, about 4 minutes. Then, add the minced garlic and sauté for an additional minute, until it becomes fragrant. This combination makes your kitchen smell amazing!
4. Assembling in the Crockpot:
In your crockpot, place the seared short ribs. Add the sautéed onions and garlic on top.
5. Adding the Flavor:
Next, pour in the fresh cranberries, cranberry sauce, beef broth, balsamic vinegar, brown sugar, rosemary, thyme, and Worcestershire sauce over the ribs.
6. Cooking Time:
Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be very tender and starting to fall off the bone when it’s done.
7. Final Touches:
Once the cooking time is up, carefully remove the short ribs from the crockpot to a plate. If you’d like a thicker sauce, transfer the cooking liquid into a saucepan and bring it to a simmer. Stir in the cornstarch slurry and cook for about 2 minutes, until it thickens.
8. Coating the Ribs:
Return the short ribs to the saucepan to coat them in the thickened sauce. This brings all those delicious flavors together!
9. Serving:
Serve your cranberry beef short ribs over creamy mashed potatoes or polenta for a delightful meal. Don’t forget to garnish with fresh parsley and a sprig of rosemary for a pop of color!
10. Enjoy!
Dig into your tender, sweet, and savory Crockpot Cranberry Beef Short Ribs! This meal is sure to impress your family or guests.
This recipe perfectly balances the rich, meaty flavor of beef short ribs with the bright tartness of cranberries, making every bite a treat.
Can I Use Frozen Short Ribs?
Yes, you can use frozen short ribs, but be sure to thaw them completely in the refrigerator before cooking for best results. Searing the ribs beforehand helps to seal in flavor, so it’s a good idea to thaw them at least a day ahead of time.
How Can I Adjust the Sweetness?
If you prefer a less sweet dish, you can reduce the amount of brown sugar or cranberry sauce used. Taste the sauce before adding all of the sugar; you can always add more if necessary!
What Can I Use Instead of Cranberry Sauce?
If you don’t have cranberry sauce, you can replace it with an equal amount of fruit preserves, such as raspberry or cherry, which can provide a similar flavor profile. Just keep an eye on the sweetness and adjust accordingly.
Can Leftovers Be Reheated?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in the microwave or on the stovetop, adding a splash of beef broth if the sauce is too thick.