These Crockpot Cranberry Beef Short Ribs are a tasty way to enjoy a hearty meal without too much effort. The sweet and tangy cranberry sauce perfectly complements the tender beef.
I love how easy it is to throw everything in the crockpot and just let it cook. Plus, my house smells amazing while it’s simmering—kind of like a warm hug! 😊
Key Ingredients & Substitutions
Beef Short Ribs: The main star of the dish! Look for well-marbled ribs for the best flavor. If you’re looking for a leaner cut, chuck roast is a good substitution, though it may not be quite as tender.
Cranberries: Fresh cranberries add a nice tartness. If out of season, you can use frozen ones. Just don’t add them frozen; thaw them first to get the right consistency in your sauce!
Balsamic Vinegar: Adds a depth of flavor. If you don’t have it, red wine vinegar can work in a pinch, but the taste will be a bit different. I prefer using balsamic for that touch of sweetness.
Brown Sugar: This balances the acidity of the cranberries. You can replace it with maple syrup or honey, adjusting to taste.
How Do You Get the Best Flavor from Your Short Ribs?
Getting great flavor in your short ribs is crucial for a delicious dish. Start by seasoning generously with salt and pepper and searing them well. This step develops a wonderful crust and deepens the flavor.
- Heat olive oil on medium-high before adding the ribs.
- Brown for 3-4 minutes on each side to get that tasty crust.
- Don’t skip deglazing! Scraping those brown bits from the skillet into the broth adds a lot of background flavor.
What’s the Secret for Tender Ribs in a Crockpot?
Slow cooking is key for tender short ribs. Here’s how to ensure they come out perfectly.
- Cook on low for 7-8 hours. It’s worth the wait, trust me!
- Check for tenderness – they should be falling off the bone when done.
- If using cornstarch for thickening, remember to add it near the end of cooking for the best texture.
Enjoy preparing this cozy, warming meal!
Crockpot Cranberry Beef Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup fresh cranberries (plus extra for garnish)
- 1/2 cup cranberry sauce
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tbsp cornstarch (optional, for thickening sauce)
- 2 tbsp water (optional, for thickening sauce)
- Fresh parsley, chopped, for garnish
- Mashed potatoes or creamy polenta, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and then between 4-8 hours of cooking, depending on whether you’re using the low or high setting on your crockpot. In total, you’re looking at around 4 hours and 15 minutes to 8 hours and 15 minutes, but the hands-on time is minimal!
Step-by-Step Instructions:
1. Seasoning the Short Ribs:
Start by generously seasoning your beef short ribs with salt and black pepper on all sides. This is essential for flavor, so don’t be shy!
2. Browning the Short Ribs:
Heat the olive oil in a large skillet over medium-high heat. Add the short ribs and brown them on all sides. This should take about 3-4 minutes per side. Once browned, transfer the short ribs to your crockpot.
3. Preparing the Aromatics:
In the same skillet, add the diced onion. Sauté until softened, about 5 minutes. Then, add the minced garlic and cook for 30 seconds until fragrant.
4. Deglazing the Pan:
Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. This adds great flavor to your dish!
5. Mixing the Cranberry Sauce:
In a bowl, combine the fresh cranberries, cranberry sauce, balsamic vinegar, and brown sugar. Stir well, then pour this mixture into the crockpot over the short ribs, along with the onions and garlic.
6. Adding Fresh Herbs:
Nestle the sprigs of rosemary and thyme into the crockpot. These will flavor the beef as it cooks.
7. Cooking Time:
Cover the crockpot and cook on low for 7-8 hours, or on high for 4-5 hours. The ribs should be fork-tender when done. If you have the time, low and slow is the way to go!
8. Finishing Touches:
When the ribs are finished cooking, carefully remove them from the crockpot and place them on a plate. Discard the rosemary and thyme sprigs.
9. Thicken the Sauce (Optional):
If you prefer a thicker sauce, mix the cornstarch with water in a small bowl to create a slurry. Stir this into the crockpot and cook on high for an additional 15-20 minutes until the sauce thickens up.
10. Serving:
Serve the short ribs over a bed of mashed potatoes or creamy polenta. Spoon the sauce and cranberries generously over the top and garnish with chopped fresh parsley and extra cranberries if desired.
Enjoy your savory, tangy, and luscious Crockpot Cranberry Beef Short Ribs! This dish is sure to impress.
Can I Use Frozen Short Ribs?
Yes, you can use frozen short ribs! Just make sure to thaw them completely in the fridge before cooking to ensure even cooking and tenderness. Allow them to sit in the fridge overnight for the best results.
What Can I Substitute for Fresh Cranberries?
If fresh cranberries aren’t available, you can use frozen cranberries instead. Just make sure to thaw them first, as using them frozen can affect the sauce’s texture. Alternatively, dried cranberries can be used, but they are sweeter, so adjust the brown sugar accordingly.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a freezer-safe container, where they will last up to 3 months. Just reheat gently in the microwave or on the stovetop when ready to enjoy!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the ingredients, brown the short ribs, and set everything in the crockpot the night before. Just store it all in the fridge and cook it the next day, or you can cook it completely ahead of time and reheat when you’re ready to serve!
