These crockpot cranberry beef short ribs are fall-off-the-bone tender and bathed in a sweet, tangy cranberry sauce that practically makes itself. The slow cooker does all the work, turning simple ingredients into a rich, glossy sauce and melt-in-your-mouth beef that’s perfect for holidays, special dinners, or an elevated weeknight meal.
Ingredients
- 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
Instructions
- Pat the beef short ribs dry with paper towels. Season generously on all sides with salt and black pepper.
- 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.
- Arrange the seasoned short ribs in the bottom of the crockpot in an even layer, meaty side down if possible.
- Pour the cranberry sauce mixture over the ribs, turning them gently so they’re well coated in the sauce.
- 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.
- 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.
- Spoon the warm cranberry sauce over the short ribs, garnish with freshly chopped parsley, and serve hot.
Variation
- Add 1–2 sprigs of fresh rosemary or thyme to the crockpot for a more herbaceous, savory note that pairs beautifully with cranberry.
- Swap half of the beef broth for pomegranate juice or unsweetened cranberry juice to create a richer, more complex sauce with a subtle tangy depth.
- Use boneless beef short ribs or beef chuck roast cut into large chunks if you prefer a leaner, easier-to-serve option.
Cooking Notes
- Layer the ribs in a single layer as much as possible; overcrowding can lead to uneven cooking. If your crockpot is smaller, rotate them halfway through cooking.
- Low and slow (8 hours on Low) generally gives the most tender, fall-off-the-bone results, but the High setting works well when you’re short on time.
- Taste the sauce at the end before serving; the cranberry and soy balance sweet and salty, but you can adjust with a pinch of salt or a small splash of broth if needed.
Serving Suggestions
- Serve over creamy mashed potatoes, garlic mashed cauliflower, or buttered egg noodles to soak up all the luscious cranberry sauce.
- Pair with roasted Brussels sprouts, green beans, or a simple side salad to add freshness and balance the richness of the ribs.
- For a holiday-style spread, serve alongside stuffing, cranberry relish, and warm dinner rolls or crusty bread.
Tips
- Brown the short ribs in a hot skillet before adding to the crockpot if you have time; this adds extra depth of flavor, though it’s optional.
- Use low-sodium soy sauce and low-sodium beef broth to better control the salt level in the finished dish.
- Refrigerate leftovers with the sauce; once chilled, any solidified fat on top is easy to remove before reheating.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 8 hours (Low) or 4 hours (High)
- Total Time: 8 hours 15 minutes (Low) or 4 hours 15 minutes (High)
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 26 g
- Sodium: 980 mg
Frequently Asked Questions
- Can I make these short ribs ahead of time?
Yes. Cook them completely, cool, and refrigerate in the sauce for up to 3 days. Reheat gently in the oven or slow cooker until warmed through. - Can I freeze cranberry beef short ribs?
Absolutely. Store cooled ribs and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat slowly for best texture. - Do I have to use whole berry cranberry sauce?
Whole berry gives the best texture, but you can use jellied cranberry sauce in a pinch. Whisk well to fully combine with the other ingredients. - Can I use a different cut of beef?
Beef chuck roast cut into large chunks or beef short rib pieces without bones both work well, though cooking time may vary slightly.
Conclusion
These crockpot cranberry beef short ribs turn minimal prep into a restaurant-worthy meal with melt-in-your-mouth beef and a glossy, sweet-tangy sauce that feels special but is effortless to make. Perfect for holidays, dinner parties, or cozy Sundays, this set-and-forget recipe delivers big flavor and impressive results with almost no hands-on time.
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Crockpot Cranberry Beef Short Ribs
- Total Time: 8 hours 15 minutes (Low) or 4 hours 15 minutes (High)
- Yield: 6 servings 1x
- Diet: Dairy-Free (use gluten-free soy sauce if needed)
Description
These crockpot cranberry beef short ribs are fall-off-the-bone tender and bathed in a sweet, tangy cranberry sauce that practically makes itself. The slow cooker does all the work, turning simple ingredients into a rich, glossy sauce and melt-in-your-mouth beef that’s perfect for holidays, special dinners, or an elevated weeknight meal.
Ingredients
Scale
- 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
Instructions
- Pat the beef short ribs dry with paper towels. Season generously on all sides with salt and black pepper.
- 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.
- Arrange the seasoned short ribs in the bottom of the crockpot in an even layer, meaty side down if possible.
- Pour the cranberry sauce mixture over the ribs, turning them gently so they’re well coated in the sauce.
- 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.
- 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.
- Spoon the warm cranberry sauce over the short ribs, garnish with freshly chopped parsley, and serve hot.
Notes
- For the best texture, choose well-marbled short ribs; the fat melts during cooking and keeps the meat moist and flavorful.
- If your slow cooker runs hot, start checking for doneness about an hour early to avoid overcooking.
- The sauce thickens slightly as it cools. For an even thicker glaze, transfer it to a saucepan and simmer for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours (Low) or 4 hours (High)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 10–12 oz cooked meat and sauce)
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 980 mg (varies with soy sauce and broth)
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 120 mg
Keywords: crockpot cranberry beef short ribs, slow cooker short ribs, cranberry short ribs, holiday beef recipe, set-and-forget dinner