Cranberry Beef Short Ribs

INTRODUCTION

Crockpot Cranberry Beef Short Ribs are a slow cooked dinner that brings sweet and savory together. The meat becomes very tender and the cranberry sauce makes a rich, glossy glaze. This recipe is simple to start in the morning and it cooks all day with little work. If you like easy beef dishes you can make at home, try this and then explore more simple beef ideas like simple beef recipes for more weeknight options.

This dish works for a weeknight dinner or a holiday meal. The sauce uses a can of whole berry cranberry sauce with beef broth and soy sauce for a bright, full flavor. The crockpot keeps the ribs moist and melts the fat so the meat falls from the bone. You will get deep flavor with almost no fuss.

WHY YOU WILL LOVE THIS RECIPE

You will love this Crockpot Cranberry Beef Short Ribs recipe for many reasons.

• It is hands-off. Once the ribs and sauce are in the crockpot, you can leave them to cook.
• The flavor is balanced. The cranberry sauce adds a sweet and tart note that pairs well with the rich beef.
• It fits holidays and simple dinners. This recipe feels special but is easy to make.
• It stretches well. You can serve it with rice, potatoes, or vegetables for a full meal.

If you enjoy slow cooker comfort meals, you may also like other cozy crockpot dishes such as the popular crockpot garlic parmesan chicken pasta, which gives a different but equally comforting style of dinner.

HOW TO MAKE Crockpot Cranberry Beef Short Ribs

Make sure your short ribs are well trimmed of excess silver skin. Pat them dry so the seasonings stick. Mix the cranberry sauce and liquids well so the sauce is smooth and will coat the ribs.

Layer the ribs in the crockpot and pour the sauce over them. Cook low and slow for the best texture. After the ribs are done, skim any excess fat and spoon the sauce over the meat. You can reduce the sauce on the stove if you want it thicker before serving.

For a warm side dish, try serving the ribs with a vegetable such as warm roasted squash. A good match is a sweet squash recipe like caramelized butternut squash with cranberries and honey, which echoes the cranberry notes and adds texture.

EQUIPMENT NEEDED

• Slow cooker / crockpot (6-quart works well)
• Large bowl for mixing the sauce
• Measuring cups and spoons
• Tongs or a large spoon for arranging ribs
• Paper towels
• Serving platter
• Optional: small skillet to skim fat or reduce sauce

Ingredients You’ll Need :

• 4 pounds beef short ribs
• Salt, to taste
• Black pepper, to taste
• 1 can (14 ounces) whole berry cranberry sauce
• 1 cup beef broth
• 1/2 cup soy sauce (use low-sodium if preferred)
• 1/4 cup brown sugar, packed
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh parsley, chopped, for garnish

STEP-BY-STEP INSTRUCTIONS :

1. Pat the beef short ribs dry with paper towels. Season generously on all sides with salt and black pepper.
2. In a large bowl, whisk together the cranberry sauce, beef broth, soy sauce, brown sugar, Dijon mustard, garlic powder, and onion powder until well combined.
3. Arrange the seasoned short ribs in the bottom of the crockpot in an even layer, meaty side down if possible.
4. Pour the cranberry sauce mixture over the ribs, turning them gently so they’re well coated in the sauce.
5. Cover and cook on Low for 8 hours or on High for about 4 hours, or until the beef is very tender and easily pulls away from the bone.
6. When done, carefully transfer the short ribs to a serving platter. Skim excess fat from the surface of the sauce in the crockpot, if desired.
7. Spoon the warm cranberry sauce over the short ribs, garnish with freshly chopped parsley, and serve hot.

HOW TO SERVE Crockpot Cranberry Beef Short Ribs

Serve the ribs hot with plenty of sauce spooned over the top. The sauce is glossy and rich and will soak into mashed potatoes or rice. For a balanced plate, add a green vegetable for freshness.

One simple serving idea is to set the short ribs over creamy mashed potatoes and pour the cranberry sauce over both for a plate that soaks up all the flavor. For rolls or bread, a small pat of flavored butter on the side complements the cranberry glaze; if you want a themed holiday spread, pair the ribs with a sweet spread such as Christmas cranberry honey butter to echo the cranberry notes on the table.

Make sure to serve extra sauce in a bowl or a small ladle so guests can add more if they like. A sprinkle of fresh parsley adds color and a mild fresh flavor.

STORAGE & FREEZING : Crockpot Cranberry Beef Short Ribs

Store leftover ribs and sauce in an airtight container in the refrigerator for up to 3 to 4 days. Keep the meat and sauce together to keep the ribs moist.

To freeze, cool the ribs and sauce to room temperature, then transfer them to a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible before sealing. Label with the date and freeze for up to 3 months.

To reheat from frozen, thaw in the refrigerator overnight. Reheat gently in a low oven (about 300°F / 150°C) covered, or warm in a saucepan on low heat until the sauce is hot and the ribs are warmed through. If the sauce is thin after storage, simmer it for a few minutes to concentrate and thicken it.

SERVING SUGGESTIONS

• Mashed potatoes or creamy polenta to soak up the sauce.
• Steamed green beans, roasted Brussels sprouts, or a simple salad for contrast.
• Roasted root vegetables for earthiness and color.
• Warm dinner rolls or crusty bread and a small spread of butter on the side. For a matching sweet touch, try offering a small dish of cranberry honey butter for the rolls and bread.
• For a large gathering, place ribs on a platter and keep extra sauce warm in a slow cooker on the warm setting so guests can serve themselves.

Serve the meal with simple garnishes like chopped parsley and a few whole cranberries for color if you want a festive look. Keep the plating simple so the ribs and sauce remain the star.

VARIATIONS

Try these small changes to fit different tastes or diets.

• Add a spicy note: Stir in 1/2 teaspoon red pepper flakes or a splash of hot sauce to the sauce mix for heat.
• Citrus twist: Add 1 tablespoon orange zest to the sauce for bright citrus flavor. This plays beautifully with the cranberry; try it if you like fruit-forward dishes. Pairing this citrus note with a warm drink can be nice, such as a cranberry orange spiced latte idea like cranberry orange spiced latte, to echo the flavor theme.
• Make it thicker: After cooking, remove the ribs and simmer the sauce on the stove until it reduces to your liking. You can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to thicken quickly.
• Low-sodium option: Use low-sodium soy sauce and low-sodium beef broth, and taste before adding salt.
• Oven finish: After slow cooking, move the ribs to a baking sheet and broil for 2 to 3 minutes to caramelize the top if you like a slight crust.

Each variation keeps the basic idea but adds a small twist to change the flavor or texture.

FAQs

Q: Can I use bone-in or boneless short ribs?
A: Bone-in short ribs work best for flavor and texture. Boneless short ribs can be used, but cook time may change. Check tenderness after the time in the recipe.

Q: Do I need to brown the short ribs before adding them to the crockpot?
A: Browning is optional. It adds flavor and color but is not required. This recipe gives good flavor without browning to keep it simple.

Q: Can I use fresh cranberries instead of canned cranberry sauce?
A: Yes. If you use fresh cranberries, cook them with the broth and sugar until they break down. You may need to add more sweetener and cook longer to reach the same texture as canned whole berry sauce.

Q: How do I remove excess fat from the sauce?
A: Let the sauce sit for a few minutes and skim the fat with a spoon. Or strain the sauce into a chilled bowl and remove the solid fat that rises and firms.

Q: Can I cook this on high only?
A: Yes. If you need a faster meal, cook on High for about 4 hours and check for tenderness. Low for 8 hours gives the best melt-in-your-mouth texture.

MAKE-AHEAD TIPS FOR Crockpot Cranberry Beef Short Ribs

• Night before: Season the ribs and store them covered in the fridge overnight to boost flavor. Mix the sauce and store it in a sealed container. In the morning, place ribs in the crockpot and pour sauce over them.
• Morning prep: Combine sauce ingredients in a bowl and refrigerate. When you are ready, arrange ribs in the crockpot and pour sauce on top. Start the slow cooker before you leave for the day.
• Sauce ahead: Make the sauce a day ahead and keep it in the fridge. Heat it gently before pouring over the ribs if it firms or separates.
• Freezing before cooking: You can assemble ribs and sauce in a freezer bag and freeze. Thaw in the fridge overnight and then cook as directed, but add a little extra cooking time if still chilly in the center.

These tips make this recipe flexible for busy days and for planning ahead.

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