This Easy Crockpot Cranberry Short Ribs recipe delivers tender, fall-off-the-bone beef short ribs bathed in a sweet and tangy cranberry sauce. It’s the epitome of comfort food, perfect for a cozy family dinner or a festive holiday gathering. The beauty of this recipe lies in its simplicity – with minimal effort, you can create a dish that tastes like it took hours to prepare. The slow cooker does all the work, infusing the ribs with rich flavors that will leave you wanting more.
Why You Will Love This Recipe:
- Effortless Elegance: This recipe is incredibly easy to make. Just sear the ribs, mix the sauce, and let the slow cooker do its magic. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
- Unforgettable Flavor: The combination of savory beef short ribs and sweet-tangy cranberry sauce is a match made in culinary heaven. The brown sugar adds a touch of caramel sweetness, while the soy sauce and Worcestershire sauce provide umami depth. The balsamic vinegar (optional) adds a subtle tang that elevates the dish even further.
- Tender and Juicy Ribs: Slow cooking ensures that the short ribs become incredibly tender and juicy. The meat literally falls off the bone, making each bite a melt-in-your-mouth experience.
- Perfect for Any Occasion: Whether you’re hosting a holiday dinner, celebrating a special occasion, or simply craving some comfort food, these cranberry short ribs are sure to impress.
- Make-Ahead Friendly: You can easily prepare the ribs and sauce ahead of time and store them in the refrigerator until you’re ready to cook. This makes it a great option for meal prepping or for busy days when you don’t have much time to cook.
Ingredients:
- 3–4 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth (low-sodium)
- 1 can (14 oz / 400 g) whole-berry cranberry sauce
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Fresh parsley or thyme sprigs, for garnish
Preparation:
Step 1: Prepare the Ribs: Pat the beef short ribs dry with paper towels. This step is crucial for achieving a good sear. Season the ribs generously with salt and black pepper. Make sure to coat all sides evenly.
Step 2: Sear the Ribs: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the short ribs in the skillet, ensuring not to overcrowd the pan. Sear the ribs for 2–3 minutes per side, until they are nicely browned. Searing helps to develop a rich, caramelized flavor and adds depth to the dish. Work in batches if necessary to avoid overcrowding. Transfer the seared ribs to the slow cooker.
Step 3: Mix the Sauce: In a medium bowl, combine the cranberry sauce, brown sugar, soy sauce, balsamic vinegar (if using), Worcestershire sauce, dried thyme, and dried rosemary. Whisk all the ingredients together until the sauce is smooth and well combined. Taste the sauce and adjust the seasoning if necessary. You can add a pinch of salt or a dash of hot sauce for a little extra kick.
Step 4: Assemble the Dish: Add the sliced onions and minced garlic to the bottom of the slow cooker. This will create a flavorful base for the ribs. Arrange the seared short ribs on top of the onions and garlic. Pour the cranberry mixture evenly over the ribs, making sure to coat them thoroughly. Add the beef broth around the sides of the slow cooker, being careful not to wash off the sauce from the ribs.
Step 5: Cook: Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, or until the meat is extremely tender and easily pulls away from the bone. The cooking time may vary depending on your slow cooker, so check the ribs periodically to ensure they don’t overcook.
Step 6: Finish and Serve: Once the ribs are cooked, carefully remove them from the slow cooker and set them aside. Skim off any excess fat from the surface of the sauce using a spoon or a fat separator. If you prefer a thicker sauce, simmer the liquid in a saucepan over medium heat for 5–10 minutes, or until it reaches your desired consistency. Spoon the cranberry sauce over the short ribs and garnish with fresh parsley or thyme sprigs. Serve hot and enjoy!
Cooking Rating:
- Ease of Preparation: Easy
- Flavor Complexity: Medium
- Overall Deliciousness: High
Serving Suggestions:
- Serve the cranberry short ribs with mashed potatoes, roasted vegetables, or creamy polenta.
- Pair them with a side of cranberry sauce or a green salad for a complete and balanced meal.
- For a festive touch, garnish with fresh cranberries and rosemary sprigs.
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot, to complement the rich flavors of the dish.
Tips:
- For best results, use bone-in beef short ribs. The bones add flavor and help to keep the ribs moist during cooking.
- Don’t skip the searing step! Searing the ribs adds a depth of flavor that you won’t get otherwise.
- If you don’t have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar.
- Adjust the amount of brown sugar to your liking. If you prefer a less sweet sauce, use less brown sugar.
- If you want to add a little heat to the dish, add a pinch of red pepper flakes to the cranberry sauce.
- The slow cooker can also be used to keep the ribs warm for a potluck or other event. Just set it to the “warm” setting.
- Leftover cranberry short ribs can be stored in the refrigerator for up to 3 days. Reheat them gently in a saucepan or in the microwave.
Prep Time: 15 minutes Cook Time: 7-8 hours (low) or 4-5 hours (high) Total Time: 7 hours 15 minutes – 8 hours 15 minutes (low) or 4 hours 15 minutes – 5 hours 15 minutes (high)
Nutritional Information (per serving, approximate):
Calories: 550-650 Protein: 35-45g Sodium: 600-800mg
Conclusion:
These Easy Crockpot Cranberry Short Ribs are a true culinary delight. The combination of tender, fall-off-the-bone ribs and a sweet-tangy cranberry sauce is simply irresistible. This recipe is perfect for any occasion, from casual weeknight dinners to festive holiday gatherings. With minimal effort and maximum flavor, it’s sure to become a family favorite. So, gather your ingredients, fire up your slow cooker, and prepare to be amazed by this incredibly delicious and easy-to-make dish! Enjoy!
Five Questions and Answers About This Recipe:
Q1: Can I use frozen short ribs for this recipe?
A: While it’s best to use fresh or fully thawed short ribs for optimal browning and even cooking, you can use frozen short ribs if you’re short on time. However, make sure to increase the cooking time by 1-2 hours to ensure the ribs are cooked through and tender. Also, searing frozen ribs can be challenging, so you might want to skip that step or sear them for a longer time to achieve a good crust.
Q2: Can I make this recipe in the Instant Pot?
A: Yes, you can adapt this recipe for the Instant Pot. Sear the ribs using the sauté function, then add the onions, garlic, cranberry sauce mixture, and beef broth. Cook on high pressure for 35-40 minutes, followed by a natural pressure release for 15 minutes. Quick-release any remaining pressure. The ribs should be very tender. If the sauce is too thin, simmer it on the sauté function until it thickens to your desired consistency.
Q3: I don’t have cranberry sauce. Can I use fresh cranberries instead?
A: Yes, you can use fresh cranberries. You’ll need about 12 ounces of fresh cranberries. In a saucepan, combine the cranberries with 1/2 cup of water, 1/4 cup of brown sugar, and a pinch of salt. Cook over medium heat until the cranberries burst and the sauce thickens, about 10-15 minutes. Then, proceed with the recipe as directed. Keep in mind that fresh cranberries will have a slightly different flavor profile than canned cranberry sauce, but the dish will still be delicious.
Q4: Can I add vegetables to this recipe?
A: Absolutely! Adding vegetables is a great way to make this dish even more nutritious and flavorful. Root vegetables like carrots, potatoes, and parsnips work particularly well. Simply chop the vegetables into bite-sized pieces and add them to the slow cooker along with the onions and garlic. The vegetables will absorb the flavors of the sauce and become tender and delicious during the slow cooking process.
Q5: The sauce is too sweet for my taste. What can I do?
A: If the sauce is too sweet, you can balance it out by adding a little acidity. Try adding a tablespoon or two of apple cider vinegar or lemon juice to the sauce. You can also add a pinch of red pepper flakes for a touch of heat, which will help to counteract the sweetness. Taste and adjust the seasoning until you achieve the desired balance of flavors.
