Introduction
Oh, those cozy autumn and winter evenings! Do you ever get that feeling where you just want to curl up with a good book and a plate of something warm and comforting? For me, that feeling often comes with the scent of something delicious slowly simmering away. And when it comes to comforting meals, these Crockpot Cranberry Short Ribs are an absolute winner. They’re ridiculously easy to make, requiring minimal fuss, and the resulting tender, flavorful short ribs are just pure magic. Perfect for a special Sunday dinner or even a weeknight when you need a little bit of culinary hug.
Why You’ll Love This Recipe
- Fast Prep, Slow Cooker Magic: Seriously, the prep work is a breeze, and your slow cooker does all the heavy lifting.
- Incredibly Easy: If you can chop a few veggies and push a few buttons, you can make these!
- Perfect for Gifting (or Bringing to a Potluck!): Imagine showing up to a friend’s house with a pot of these. They’ll be singing your praises!
- A Crowd-Pleaser for Sure: Whether it’s family dinner or a gathering with friends, these short ribs are guaranteed to disappear.
Ingredients
Let’s talk about what you’ll need. Nothing too fancy here, just good, honest ingredients that come together to make something truly special.
- 3 pounds bone-in short ribs: The star of the show! Bone-in gives them incredible flavor.
- 2 tablespoons butter: For searing and getting that beautiful golden-brown crust.
- ½ teaspoon garlic salt: A little flavor boost right from the start.
- ½ teaspoon onion powder: Adds a subtle savory depth.
- ½ teaspoon black pepper: For a touch of warmth.
- 1 onion, diced: Sweet and aromatic, it forms the base of our sauce.
- 2 carrots, diced: Adds a hint of sweetness and lovely color.
- 2 celery stalks, diced: The classic aromatic trio with onion and carrots – always a good idea!
- 4 garlic cloves, minced: Because everything is better with more garlic, right?
- ½ cup pure cranberry juice: This is where the “cranberry” magic happens! It brings a delightful tanginess.
- ½ cup beef stock: Adds richness and liquid to our sauce.
- ½ cup red wine: Don’t worry if you’re not a wine drinker, it cooks down beautifully and adds incredible depth. Any dry red like Merlot or Cabernet Sauvignon works.
- 1 beef bouillon cube: Concentrated beefy goodness to amp up the flavor.
- 1 tablespoon Dijon mustard: A little tang and sophistication.
- 1 tablespoon Worcestershire sauce: Adds that umami punch that makes everything taste amazing.
- 2 sprigs fresh rosemary: Its piney aroma is like a cozy blanket for your food.
- 1 cup frozen cranberries: These will burst open towards the end, adding little pops of tartness and beautiful color.
How to Make It
Alright, let’s get cooking! You’ll be amazed at how simple this is.
- First things first, take your beautiful short ribs and pat them dry with paper towels. This is a super important step for getting a good sear! Then, give them a good rub down with the garlic salt, onion powder, and black pepper. Don’t be shy!
- Now, grab a large skillet and melt your butter over medium-high heat. Once it’s shimmering, carefully add the seasoned short ribs. Sear them on all sides until they’re a gorgeous golden brown. This step is all about locking in flavor and creating that irresistible crust.
- Once your short ribs are perfectly seared, transfer them right into your slow cooker. They’re already on their way to tenderness!
- Toss your diced onion, carrots, and celery into that same skillet you just used (no need to wash it!). Sauté them for about 5 minutes, stirring occasionally, until they start to soften up a bit. Then, add your minced garlic and cook for another minute until fragrant.
- Time to deglaze! Pour in your cranberry juice, beef stock, and red wine. Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the skillet. That’s where all the extra flavor is hiding!
- Stir in the beef bouillon cube, Dijon mustard, and Worcestershire sauce. Keep stirring until everything is nicely dissolved and combined.
- Now, pour this flavorful liquid mixture all over the short ribs in your slow cooker. Make sure they’re nicely nestled in.
- Tuck in those fresh rosemary sprigs amongst the ribs. They’ll infuse everything with their lovely aroma as they cook.
- Cover your slow cooker and set it to LOW for 6-8 hours, or on HIGH for 3-4 hours. You want those short ribs to be fall-off-the-bone tender. The patience is worth it, I promise!
- About 30 minutes before you’re ready to serve, stir in the frozen cranberries. They’ll soften and burst as they cook, adding a wonderful tartness and gorgeous color.
- Before serving, just remember to fish out those rosemary sprigs. Nobody wants to bite into one of those!
Substitutions & Additions
This recipe is fantastic as is, but feel free to play around! Here are some ideas:
- Veggie Swap: If you don’t have carrots or celery, feel free to add parsnips or even some sliced mushrooms to the sauté.
- Herb Love: Fresh thyme sprigs are a lovely alternative or addition to the rosemary.
- Spice it Up: For a little kick, add a pinch of red pepper flakes when you sauté the veggies.
- Make it Saucy: If you prefer a thicker sauce, you can remove the short ribs once tender, whisk a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, and stir it into the liquid in the slow cooker. Cook on high for another 15-20 minutes until thickened.
Tips for Success
A few little tricks to make sure your short ribs turn out perfectly every time!
- Don’t Skip the Sear: Searing the short ribs is crucial for developing deep flavor and a beautiful crust. Don’t rush this step!
- Pat Them Dry: I mentioned it before, but it’s worth repeating. Dry ribs sear better.
- Prep Ahead: You can dice all your vegetables the day before and store them in an airtight container in the fridge. This makes assembly even faster on cooking day.
- Check for Tenderness: Cooking times can vary depending on your slow cooker. Always check for tenderness by poking with a fork. If they aren’t falling apart, they need a little more time.
How to Store It
Leftovers are a good thing! These short ribs taste even better the next day.
- Let the short ribs cool completely before transferring them to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- To reheat, gently warm them on the stovetop over low heat or in the microwave. You might want to add a splash of beef broth or water to loosen up the sauce.
FAQs
Got a few lingering questions? I’ve got you covered!
Q: Can I use boneless short ribs?
A: Yes, you can! Boneless short ribs will cook a bit faster, so keep an eye on them and check for tenderness. You might want to reduce the cooking time slightly.
Q: What should I serve with these short ribs?
A: They’re wonderful served over mashed potatoes, creamy polenta, egg noodles, or even with a side of crusty bread for soaking up that amazing sauce!
Q: Can I make this recipe in an Instant Pot?
A: Absolutely! You’ll likely follow a similar searing and sautéing process in the Instant Pot, then cook under pressure for about 45-60 minutes, followed by a natural release.
Q: My sauce seems a little thin, what can I do?
A: If your sauce isn’t as thick as you’d like after cooking, you can create a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and stir it into the liquid in the slow cooker. Cook on high for another 15-20 minutes, stirring occasionally, until thickened.
Crockpot Cranberry Short Ribs
Ridiculously easy and incredibly flavorful Crockpot Cranberry Short Ribs, perfect for a cozy autumn or winter meal. The slow cooker does all the work, resulting in tender, flavorful short ribs with a delightful cranberry tang.
Equipment
- Slow Cooker
- Large skillet
- paper towels
- Wooden spoon
Ingredients
Main ingredients
- 3 pounds bone-in short ribs The star of the show! Bone-in gives them incredible flavor.
- 2 tablespoons butter For searing and getting that beautiful golden-brown crust.
- 0.5 teaspoon garlic salt A little flavor boost right from the start.
- 0.5 teaspoon onion powder Adds a subtle savory depth.
- 0.5 teaspoon black pepper For a touch of warmth.
- 1 onion diced. Sweet and aromatic, it forms the base of our sauce.
- 2 carrots diced. Adds a hint of sweetness and lovely color.
- 2 celery stalks diced. The classic aromatic trio with onion and carrots – always a good idea!
- 4 garlic cloves minced. Because everything is better with more garlic, right?
- 0.5 cup pure cranberry juice This is where the "cranberry" magic happens! It brings a delightful tanginess.
- 0.5 cup beef stock Adds richness and liquid to our sauce.
- 0.5 cup red wine Don't worry if you're not a wine drinker, it cooks down beautifully and adds incredible depth. Any dry red like Merlot or Cabernet Sauvignon works.
- 1 beef bouillon cube Concentrated beefy goodness to amp up the flavor.
- 1 tablespoon Dijon mustard A little tang and sophistication.
- 1 tablespoon Worcestershire sauce Adds that umami punch that makes everything taste amazing.
- 2 sprigs fresh rosemary Its piney aroma is like a cozy blanket for your food.
- 1 cup frozen cranberries These will burst open towards the end, adding little pops of tartness and beautiful color.
Instructions
- First things first, take your beautiful short ribs and pat them dry with paper towels. This is a super important step for getting a good sear! Then, give them a good rub down with the garlic salt, onion powder, and black pepper. Don't be shy!
- Now, grab a large skillet and melt your butter over medium-high heat. Once it's shimmering, carefully add the seasoned short ribs. Sear them on all sides until they're a gorgeous golden brown. This step is all about locking in flavor and creating that irresistible crust.
- Once your short ribs are perfectly seared, transfer them right into your slow cooker. They’re already on their way to tenderness!
- Toss your diced onion, carrots, and celery into that same skillet you just used (no need to wash it!). Sauté them for about 5 minutes, stirring occasionally, until they start to soften up a bit. Then, add your minced garlic and cook for another minute until fragrant.
- Time to deglaze! Pour in your cranberry juice, beef stock, and red wine. Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the skillet. That's where all the extra flavor is hiding!
- Stir in the beef bouillon cube, Dijon mustard, and Worcestershire sauce. Keep stirring until everything is nicely dissolved and combined.
- Now, pour this flavorful liquid mixture all over the short ribs in your slow cooker. Make sure they're nicely nestled in.
- Tuck in those fresh rosemary sprigs amongst the ribs. They'll infuse everything with their lovely aroma as they cook.
- Cover your slow cooker and set it to LOW for 6-8 hours, or on HIGH for 3-4 hours. You want those short ribs to be fall-off-the-bone tender. The patience is worth it, I promise!
- About 30 minutes before you're ready to serve, stir in the frozen cranberries. They'll soften and burst as they cook, adding a wonderful tartness and gorgeous color.
- Before serving, just remember to fish out those rosemary sprigs. Nobody wants to bite into one of those!
Notes
Leftovers taste even better the next day. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if needed.