This cozy dish combines tender beef short ribs with sweet-tart cranberries for a tasty meal. It’s perfect for chilly days when you want something warm and filling!
Using a Crockpot means you can set it and forget it. I love coming home to the amazing smell and knowing dinner is ready without any fuss. Add some mashed potatoes on the side, and you’re all set!
Key Ingredients & Substitutions
Beef Short Ribs: These are the best cut for this dish as they become tender and delicious when cooked slowly. If you can’t find short ribs, you can substitute with chuck roast cut into chunks or beef shanks.
Cranberries: Fresh cranberries add a nice tartness. If you can’t find them, frozen cranberries work well too. Just don’t use dried cranberries, as they are much sweeter and won’t offer the same flavor.
Orange Juice: Fresh orange juice brightens the dish. When short on oranges, consider using store-bought juice. You can also use apple juice for a different but tasty twist.
Thyme: Dried thyme is easy to use, but fresh thyme gives a lovely aroma. If thyme isn’t on hand, rosemary or oregano can also work in this recipe.
How Do I Ensure My Short Ribs Are Perfectly Tender?
Getting tender short ribs is all about the cooking time and temperature. The slow cooking in a Crockpot allows the collagen in the meat to break down, making it fall-off-the-bone tender. Here’s what to do:
- Start by browning the ribs in a skillet; this adds depth of flavor.
- Don’t rush the cooking time. Cook on low for 7-8 hours or high for about 4 hours. Always check for tenderness; the meat should easily pull away from the bone.
- If you need a thick sauce, simmer the cooking liquid after you remove the ribs. This concentrates the flavors.
Making these adjustments will help you achieve the perfect texture and flavor every time! Enjoy your cooking adventure!
Crockpot Cranberry Beef Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 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, chopped
- 3 cloves garlic, minced
- 1 cup fresh cranberries
- 1 cup beef broth
- 1/2 cup orange juice (freshly squeezed preferred)
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar or maple syrup
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon ground cinnamon
For Garnish:
- Fresh rosemary sprigs
- Fresh parsley, chopped
For Serving:
- Mashed potatoes or creamy cauliflower mash
How Much Time Will You Need?
This recipe will take about 10-15 minutes of prep time and then 7 to 8 hours for cooking on low (or 4 hours on high). Perfect for a day when you want to set it up and let the Crockpot do all the work!
Step-by-Step Instructions:
1. Season the Ribs:
Start by patting the short ribs dry with paper towels. Then, season them generously with salt and pepper. This step helps build flavor, so don’t skip it!
2. Brown the Ribs:
In a large skillet over medium-high heat, add the olive oil. Once hot, add the short ribs and brown them on all sides. This should take about 3-4 minutes per side. Once browned, remove the ribs from the skillet and set aside.
3. Sauté the Aromatics:
In the same skillet, toss in the chopped onion. Cook until softened for about 4 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant. This will create a lovely aroma!
4. Combine in the Crockpot:
Transfer the sautéed onions and garlic to the Crockpot. Add in the fresh cranberries, beef broth, orange juice, balsamic vinegar, brown sugar (or maple syrup), thyme, and cinnamon. Give it a stir to combine all those flavors nicely.
5. Add the Ribs:
Place the browned short ribs on top of the cranberry mixture in the Crockpot. They should be nestled in there comfortably.
6. Cook Low and Slow:
Cover the Crockpot and let it cook on low for 7 to 8 hours, or on high for 4 hours. You’ll know it’s done when the meat is tender and practically falls off the bone.
7. Finish the Sauce:
Once cooked, carefully remove the short ribs and set them aside on a platter. If you’d like a thicker sauce, pour the cooking liquid into a saucepan and simmer over medium heat for about 10 minutes until it reduces.
8. Serve and Enjoy:
Serve the short ribs over mashed potatoes or creamy cauliflower mash. Spoon the rich cranberry sauce and any cooked cranberries over the top. For a beautiful finishing touch, garnish with fresh rosemary sprigs and chopped parsley.
Enjoy your rich, tender cranberry-infused beef short ribs—a perfect cozy meal!
Can I Use Bone-In vs. Boneless Short Ribs?
Bone-in short ribs are ideal for this recipe as they add more flavor and richness to the sauce. However, if you prefer boneless, they will work too! Just keep an eye on the cooking time, as boneless ribs can cook a bit faster.
Can I Make This Recipe in an Instant Pot?
Absolutely! You can use the sauté function to brown the short ribs and then set it to cook on high pressure for about 45 minutes. Make sure to allow for a natural release for about 10 minutes before releasing the pressure manually. This will help keep the meat tender.
What Can I Substitute for Fresh Cranberries?
If fresh cranberries are not available, frozen cranberries make a great substitute! Just be sure to add them directly from the freezer without thawing, and you may need to increase cooking time a tad. Avoid dried cranberries, as they are much sweeter and won’t provide the same tart flavor.
How to Store Leftovers?
Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
