These Crockpot Cranberry Beef Short Ribs are a warm and hearty dish. The tangy cranberries mix perfectly with juicy beef, making every bite delightful!
Cooking in the crockpot means it’s super easy! Just throw everything in, turn it on, and let it work its magic while you relax. I love serving mine with rice to soak up that tasty sauce! 😋
Key Ingredients & Substitutions
Beef Short Ribs: This is the star of the dish! Look for well-marbled short ribs for the best flavor. For a lighter option, you could use boneless beef chuck roast, but the texture will differ.
Cranberries: Fresh cranberries are ideal for this recipe, offering tartness. If they’re out of season, frozen cranberries work perfectly. Need something sweeter? Dried cranberries can replace some fresh ones for extra flavor.
Balsamic Vinegar: This adds a lovely depth to the sauce. If you don’t have it, red wine vinegar is a good substitute. You might lose some sweetness, so consider adding a bit more sugar.
Beef Broth: Homemade is best, but store-bought works fine too. For a vegetarian version, use vegetable broth, but it will change the overall flavor. Low-sodium options are great if you prefer to manage salt content.
How Do I Get the Beef Ribs Perfectly Tender?
The key to tender beef short ribs is the slow cooking process. Cooking them low and slow breaks down the collagen, making them juicy and flavorful. Here’s how to do it:
- Season the ribs generously – good seasoning is crucial!
- Brown the ribs in oil for that golden crust; it adds flavor.
- Add liquid and herbs carefully, then cover the crockpot – no peeking!
- Cook on low for optimal tenderness (7-8 hours) or high for quicker results (4-5 hours).
- Let the ribs rest briefly after cooking for the juices to settle before serving.
Use these tips, and your ribs will melt in your mouth!
Crockpot Cranberry Beef Short Ribs
Ingredients You’ll Need:
- 3 lbs beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup fresh or frozen cranberries (plus extra for garnish)
- 1/2 cup dried cranberries (optional for extra tartness)
- 1 cup beef broth
- 1/2 cup cranberry juice (unsweetened or sweetened as preferred)
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar or maple syrup
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme (plus extra thyme for garnish)
- 1 tablespoon Worcestershire sauce (optional)
- Mashed potatoes or creamy polenta, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Then you’ll let it cook in the crockpot for 7-8 hours on low or 4-5 hours on high. In total, you’re looking at roughly 8 to 9 hours from start to finish, but most of that time is hands-off, letting the magic happen!
Step-by-Step Instructions:
1. Seasoning the Ribs:
Start by seasoning the beef short ribs generously with salt and black pepper on all sides. This adds flavor and helps create a tasty crust.
2. Browning the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the short ribs. Brown them on all sides until they are nicely caramelized, about 3-4 minutes per side. When done, remove the ribs and set them aside.
3. Sautéing the Aromatics:
In the same skillet, add the sliced onions. Sauté for about 3-4 minutes until they become softened. Then, stir in the minced garlic and cook for another 30 seconds until it’s fragrant. This will create a lovely base of flavor!
4. Assembling in the Crockpot:
Transfer the browned ribs, sautéed onions, and garlic into your crockpot. On top of the ribs, add the fresh cranberries and dried cranberries if you decide to use them.
5. Mixing the Sauce:
In a mixing bowl, whisk together the beef broth, cranberry juice, balsamic vinegar, brown sugar, and Worcestershire sauce (if using). This combination will create a deliciously tangy sauce that pairs perfectly with the beef.
6. Adding the Liquid:
Pour the liquid mixture over the ribs in the crockpot. Also, add the rosemary and thyme sprigs for great aroma and flavor.
7. Cooking it Low and Slow:
Cover your crockpot and set it to cook on low for 7-8 hours or on high for 4-5 hours. The goal is to have the meat tender and falling off the bone, which will be absolutely delicious!
8. Finishing Up:
Once the cooking time is up, carefully remove the ribs and the herb sprigs from the crockpot. If you want, skim off any excess fat from the sauce to make it lighter.
9. Thickening the Sauce (Optional):
If you prefer a thicker sauce, transfer it to a saucepan and simmer it for a few minutes. You can mix in a cornstarch slurry (1 tablespoon of cornstarch mixed in 1 tablespoon of water) to reach your desired thickness.
10. Serving:
Serve the succulent short ribs over a bed of creamy mashed potatoes or polenta. Spoon the luscious cranberry sauce over the top, and if you’d like, garnish with fresh cranberries and sprigs of thyme for a beautiful presentation!
Enjoy your hearty and flavor-packed Crockpot Cranberry Beef Short Ribs!
Can I Use Bone-in or Boneless Short Ribs?
Yes, you can use both! Bone-in short ribs provide more flavor and richness. Boneless short ribs will cook faster but may be slightly less flavorful. Just make sure to adjust the cooking time as needed.
Can I Make This Recipe in Advance?
Absolutely! You can prepare everything and store it in the fridge for up to 24 hours before cooking. Just follow the steps up until you’re ready to add it to the crockpot. Alternatively, leftovers can be refrigerated for up to 3 days!
How Can I Store Leftovers?
Store any leftover short ribs in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove with a splash of water or broth to keep them moist.
What Can I Substitute for Cranberry Juice?
If you don’t have cranberry juice, pomegranate juice works well for a similar tart flavor. You could also use apple juice or a mixture of apple cider and a little vinegar for a different twist!