Patrick Simon January 8, 2026

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Crockpot Cranberry Beef Short Ribs

Name: Crockpot Cranberry Beef Short Ribs
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 pounds beef short ribs; 1 cup cranberry sauce; 1 cup beef broth; 1 onion, chopped; 3 cloves garlic, minced; Salt and pepper to taste; Fresh parsley for garnish

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A slow, fragrant pot fills your kitchen with the sweet tang of cranberry and the deep, savory warmth of braised beef, making this dish perfect for chilly nights, holiday gatherings, or any time you want comfort with a bit of brightness. These Crockpot Cranberry Beef Short Ribs come together with very little hands on time, so you can sip tea, set the table, and return to fork-tender meat that falls from the bone, glossy with a silky cranberry glaze.

For another cozy beef supper that pairs well with buttery sides, try this beef and cheese chimichangas for a fun weeknight change of pace.

What Makes This Special

This recipe balances the rich, gelatinous comfort of beef short ribs with the sweet, tart lift of cranberry sauce, creating a sauce that clings to the meat and tastes like the holidays in every bite. Cooking low and slow in the crockpot lets the connective tissue break down fully, which yields that melt-in-your-mouth texture everyone loves, while the cranberry brightens and cuts through the richness.

What you get is an easy, impressive main that feels slow-cooked and intentional, even if you only stirred the pot once or twice. The cranberry adds a glossy finish and a flavor profile that pairs beautifully with mashed potatoes, roasted vegetables, or a simple buttered noodle.

Deep, savory meat with a glossy, fruity glaze
Hands-off slow cooking, great for busy days
Comforting and festive, ideal for family dinners or small gatherings

Ingredients and Key Notes

A few simple ingredients do the heavy lifting here, the cranberry sauce adds sweetness and acidity while beef broth rounds the sauce and keeps the meat succulent. If you prefer a smoother sauce, blend or whisk the cranberry sauce before adding it to the crockpot.

2 pounds beef short ribs
1 cup cranberry sauce
1 cup beef broth
1 onion, chopped
3 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Notes, the onion and garlic build savory depth, while the beef broth hydrates and carries the cranberry flavor through the meat. If your cranberry sauce is very chunky, a light stir or quick pulse in a blender will make a more even glaze.

How to Cook Crockpot Cranberry Beef Short Ribs

Season the beef short ribs generously with salt and pepper, then arrange them in a single layer in the bottom of the crockpot, letting the meat sit with its marbled fat which will melt and enrich the sauce as it cooks. You will notice the ribs feel firm and take on a light dusting of seasoning.
In a medium bowl, whisk together the cranberry sauce, beef broth, chopped onion, and minced garlic until combined, tasting to adjust salt and pepper; the mixture should smell bright, garlicky, and slightly sweet from the cranberries. If the cranberry sauce is very thick, add a splash more broth so it pours easily.
Pour the cranberry mixture evenly over the short ribs, nudging any onion pieces down around the meat so they can soften and sweeten the sauce during cooking. The pot will fill with the glossy red liquid and you will smell the fruity aromatics mingling with savory beef.
Cover the crockpot and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the meat is tender and falling from the bone, the surface glossy and the sauce slightly reduced. When the ribs are done the meat will pull apart with little resistance, and the juices will have a syrupy sheen.
Carefully lift the ribs onto a platter, spoon the cranberry glaze over the top, and garnish with chopped fresh parsley for color and a bright herbal note, serving immediately while the sauce is warm and aromatic. The finished dish looks deep mahogany with flecks of green and gives off a warm, sweet savory smell.

Prep ~15 minutes, Cook ~6 to 8 hours low or 4 to 5 hours high, Total ~6 to 8 hours, Servings ~4, Kcal ~700

Make-Ahead and Prep Tips

You can prep much of this dish the day before to save time on a busy day. Season the short ribs and store them loosely covered in the refrigerator, then mix the cranberry sauce and beef broth in a sealed container so the flavor has a chance to meld. In the morning, place the ribs in the crockpot and pour over the chilled sauce mixture, then set to cook.

If you prefer, assemble the ribs and sauce in a slow cooker insert, cover tightly, and refrigerate overnight. Remove the crockpot insert from the fridge and let it sit at room temperature for 20 minutes before turning on the cooker to avoid shocking the slow cooker temperature. For a longer make-ahead option, cook the ribs fully, cool them, then refrigerate; finish by reheating and glazing the sauce before serving so the texture and shine are at their best.

How to Store Leftovers

Refrigerate the cooled ribs in an airtight container within two hours of cooking, where they will keep for 3 to 4 days. For longer storage, place portions in freezer-safe containers and freeze up to 3 months; thaw overnight in the refrigerator before reheating.

Reheat gently over low heat on the stovetop, spooning the sauce over the ribs so the meat warms without drying, or reheat in a 325 degree F oven covered with foil until warmed through. A gentle reheating method preserves the luscious texture, and when reheated correctly the meat will still be tender and the sauce glossy. Freshness cue to watch for, discard if the meat develops a sour smell or slimy texture.

Perfect Pairings

Creamy mashed potatoes to soak up the cranberry glaze
Roasted root vegetables such as carrots and parsnips for earthy balance
Buttered egg noodles or wide pasta tossed in a little olive oil for easy comfort
A crisp green salad with a lemon vinaigrette to cut richness
Steamed green beans or sautéed Brussels sprouts with toasted almonds for texture

For a heartier pairing with similar savory-sweet notes, try this cheesy beef and bowtie pasta in garlic butter as a luxurious side that complements the ribs beautifully.

Make It Your Own

Add root vegetables, layer carrots, parsnips, and small potatoes around the ribs for a one-pot meal that braises together and absorbs the cranberry glaze.
Use bone-in versus boneless short ribs, the bone adds extra flavor and a rustic presentation, while boneless pieces are easier to portion.
Stir in a spoonful of Dijon mustard at the end of cooking for a subtle tang that deepens the sauce without overwhelming the cranberry.
Swap half the beef broth for low-sodium vegetable broth if you prefer a lighter stock base, the sauce will still be rich thanks to the ribs.
For a silky sauce, remove the ribs when cooked, whisk the sauce and simmer it on the stovetop briefly to reduce and thicken, then return the meat to coat.
Fold in a handful of fresh chopped cranberries during the last 30 minutes of cooking for bursts of fresh acidity and texture.
Add warming spices like a small pinch of ground cinnamon or allspice to the cranberry mix for a subtly festive note, use sparingly so it does not overpower the beef.
Garnish with thinly sliced scallions or chopped rosemary for an herb-forward finish that changes the aroma profile.

Pro Tips for Best Results

Pat the short ribs dry before seasoning, a dry surface browns more evenly and helps the sauce cling better.
Avoid overcrowding the crockpot, give each rib some space so heat circulates and the meat cooks evenly.
If you like a more concentrated sauce, remove the lid for the last 30 to 60 minutes of cooking to let excess liquid evaporate.
Use a meat thermometer to check doneness, aim for an internal temperature around 190 to 205 degrees F for tender, fall-apart short ribs.
Let the ribs rest for 10 minutes after cooking so juices redistribute, this helps the meat stay moist when you slice or pull it.
Taste and adjust seasoning just before serving, cranberry sauce can vary in sweetness so a little extra salt or pepper can balance the flavors.

Frequently Asked Questions

What cut of short ribs is best for the crockpot?
Bone-in English cut or flanken cut short ribs both work well, the key is sufficient marbling and connective tissue which break down during slow cooking. Bone-in adds extra flavor, but boneless will be easier to shred if you prefer that texture.

Can I use fresh cranberries instead of canned cranberry sauce?
Yes, you can simmer fresh cranberries with a little sugar and water until they burst to create a homemade sauce, then use the same amount in the recipe. Fresh cranberries will be more tart, so taste and adjust sweetness as needed.

How do I prevent the sauce from being too sweet?
Use low-sugar or unsweetened cranberry sauce if you prefer less sweetness, and balance with extra beef broth or a small squeeze of lemon juice at the end to brighten the flavors. Also taste before serving and season with salt to bring the savory notes forward.

Is it safe to cook this on high instead of low?
Yes, cooking on high for 4 to 5 hours will tenderize the meat, though low and slow yields the most consistent fall-apart texture. Check the ribs after 4 hours on high and continue cooking until the meat pulls easily from the bone.

Can I brown the short ribs first?
Browning the ribs in a hot skillet before adding them to the crockpot adds a caramelized crust and deeper flavor, it is optional but recommended when you have the extra five to ten minutes. If you brown them, scrape any fond from the pan into the sauce for added richness.

How should I thicken the sauce if it is too thin?
Remove the ribs and simmer the sauce on the stovetop until it reduces and thickens, or whisk in a small slurry of cornstarch and water and cook for a few minutes to achieve a glossy, slightly thickened glaze. Return the ribs to the sauce to coat before serving.

Final Thoughts

These Crockpot Cranberry Beef Short Ribs are a cozy, impression-making dish that take the stress out of entertaining while delivering layers of flavor and a comforting, silky texture. The cranberries lift the deep savory notes of the beef, creating a balanced, festive plate that feels special with minimal effort. Make a pot the next time you want a hands-off recipe that still arrives at the table smelling like warmth and care, and enjoy the way the sauce makes every side feel a little more celebratory.

Crockpot Cranberry Beef Short Ribs

Author: anastasia-rice
Total Time: 495 minutes
Yield: 4 servings 1x
Diet: None

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Description

Tender beef short ribs slow-cooked in a sweet and tangy cranberry glaze, perfect for cozy gatherings or festive celebrations.

Ingredients

Scale

2 pounds beef short ribs
1 cup cranberry sauce
1 cup beef broth
1 onion, chopped
3 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Season the beef short ribs generously with salt and pepper, then arrange them in a single layer in the bottom of the crockpot.
In a medium bowl, whisk together the cranberry sauce, beef broth, chopped onion, and minced garlic until combined; taste and adjust seasoning.
Pour the cranberry mixture evenly over the short ribs.
Cover the crockpot and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is tender and falling from the bone.
Carefully lift the ribs onto a platter, spoon the cranberry glaze over the top, and garnish with chopped fresh parsley.

Notes

For a smoother sauce, blend or whisk the cranberry sauce before adding it to the crockpot. You can prep much of this dish the day before to save time on a busy day.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American