Introduction to Crockpot Cranberry Beef Short Ribs
There are days when dinner feels like a mountain to climb, isn’t there? That’s where my Crockpot Cranberry Beef Short Ribs come to the rescue! This dish is my secret weapon for busy weeknights and family gatherings alike. A hearty, flavorful meal simmered to perfection, it pairs beautifully with any side dish. Imagine walking into your home to the enchanting smell of tender beef, enveloped in a rich cranberry sauce. It’s truly a delight, and I can’t wait for you to experience the joy of making this easy, comforting dish.
Why You’ll Love This Crockpot Cranberry Beef Short Ribs
If you’re like me, juggling work and family can make dinnertime feel overwhelming. That’s why I adore this Crockpot Cranberry Beef Short Ribs recipe! It’s an effortless blend of ease and taste. Just toss everything in the crockpot, go about your day, and return to mouthwatering beef that falls right off the bone. Plus, the sweet and savory cranberry sauce will have your loved ones singing your praises!
Ingredients for Crockpot Cranberry Beef Short Ribs
Let’s dive into the ingredients that bring this scrumptious recipe to life. Each one plays a vital role in creating a symphony of flavors that will leave your family begging for seconds. Here’s what you’ll need for your Crockpot Cranberry Beef Short Ribs:
- Beef short ribs: The star of the dish! These meaty cuts become incredibly tender and flavorful after slow cooking.
- Salt: A sprinkle of salt enhances the natural flavors of the beef, so don’t skip this step!
- Black pepper: Freshly ground black pepper adds a subtle kick and depth of flavor to the dish.
- Whole berry cranberry sauce: This is the sweet and tangy base of the sauce, infusing the beef with delightful fruity notes.
- Beef broth: Using broth, rather than just water, adds richness and moisture. You can also make your own if you have the time!
- Soy sauce: It brings a savory umami flavor. Low-sodium soy sauce is a great option if you’re watching your salt intake.
- Brown sugar: For a hint of sweetness that balances the tartness of the cranberries beautifully.
- Dijon mustard: This adds a subtle depth of flavor and a little zing that pairs perfectly with the beef.
- Garlic powder: A staple in many dishes, it adds warmth and aroma. Fresh garlic can work too, but stick with the powder for convenience.
- Onion powder: This enhances the flavor without the hassle of chopping, making it perfect for busy nights.
- Fresh parsley: A beautiful garnish that adds a pop of color and freshness when serving.
For exact measurements, check the bottom of the article where you’ll find everything ready for printing. Trust me, rounding up these ingredients will be worth every minute when you taste the final product!
How to Make Crockpot Cranberry Beef Short Ribs
Now that we have all our ingredients lined up, it’s time to get started on this mouthwatering journey. Making Crockpot Cranberry Beef Short Ribs is as simple as pie—and just as satisfying! Follow these steps, and you’ll pull off a scrumptious meal without breaking a sweat. Let’s dive in!
Step 1: Prepare the Beef Short Ribs
Start by patting the beef short ribs dry with paper towels. This important step helps the seasoning stick while ensuring a rich crust forms during cooking. Then, season them generously on all sides with salt and black pepper. Trust me, this base layer of seasoning will bring out the beef’s natural flavors beautifully.
Step 2: Make the Cranberry Sauce Mixture
In a large bowl, combine the whole berry cranberry sauce, beef broth, soy sauce, brown sugar, Dijon mustard, garlic powder, and onion powder. Whisk everything together until it’s perfectly blended. Don’t rush this step—ensuring each ingredient mingles well transforms the sauce into a flavorful embrace for the beef. You’ll thank yourself later!
Step 3: Arrange Ribs in the Crockpot
Now, let’s layer the short ribs in your crockpot. Place them in the bottom, meaty side down, making sure they’re in an even layer. This prevents the ribs from overcrowding and ensures they cook evenly, resulting in tender, fall-off-the-bone goodness.
Step 4: Combine and Coat Ribs
Gently pour the cranberry sauce mixture over the short ribs, turning them lightly to coat thoroughly. This coating is crucial; it infuses each rib with a delightful balance of sweetness and tanginess. You want every bite to be bursting with flavor! Trust me, this is where the magic happens.
Step 5: Slow Cook the Ribs
Cover the crockpot, and set it on Low for about 8 hours or High for roughly 4 hours. Whatever option you choose, check for doneness; the meat should be incredibly tender and pull easily away from the bone. It’s like a warm hug and an instant mood lifter!
Step 6: Serve the Dish
Once your short ribs are done cooking, carefully transfer them to a serving platter. Spoon the warm cranberry sauce over the ribs—this step is all about presentation. A sprinkle of fresh parsley adds a vibrant touch and elevates the dish, ready for your family to dig in!
Tips for Success
- Always pat the ribs dry before seasoning—they’ll browner beautifully!
- Let the sauce ingredients come to room temperature for better blending.
- For added depth, sear the short ribs in a skillet before adding them to the crockpot.
- Top with extra parsley for a pop of color when serving.
- Feel free to scale the recipe for larger gatherings; it easily multiplies!
Equipment Needed
- Crockpot: A must-have for this recipe. If you don’t own one, a large Dutch oven can work too, but may require more attention.
- Mixing bowl: For combining the sauce ingredients. A large measuring cup works in a pinch!
- Whisk: Essential for mixing the sauce. A fork will do if you’re in a bind.
- Serving platter: Perfect for presenting your delicious ribs. A cutting board can also do the trick.
Variations for Crockpot Cranberry Beef Short Ribs
- Add spice: For a zesty kick, throw in some red pepper flakes or jalapeño slices to the sauce mixture.
- Swap the meat: Try using pork ribs or chicken thighs if you want a different meat profile.
- Make it herby: Add fresh rosemary and thyme to the crockpot for an aromatic twist.
- Go gluten-free: Use coconut aminos instead of soy sauce for a gluten-free option.
- Experiment with fruit: Toss in a cup of dried cranberries or apricots for extra fruity flavor and texture.
Serving Suggestions
- Mashed potatoes: A classic side that complements the rich sauce perfectly.
- Steamed vegetables: Brighten your plate with seasonal veggies, adding color and nutrients.
- Red wine: A glass of Merlot or Cabernet pairs beautifully with the savory flavors.
- Fresh bread: Serve with crusty bread to soak up the flavorful sauce.
- Garnish: A sprinkle of chopped parsley elevates your dish visually and flavor-wise.
FAQs about Crockpot Cranberry Beef Short Ribs
Can I use frozen short ribs for this recipe?
Absolutely! Just remember that if you’re using frozen short ribs, you’ll need to increase the cooking time. Plan for an extra hour on Low or about 30 minutes on High. Make sure they’re thawed and seasoned well when you’re ready to cook!
What can I substitute for beef broth?
If you don’t have beef broth handy, chicken broth works nicely as a substitute, maintaining that savory depth. For a vegetarian option, use vegetable broth, but keep it low-sodium to balance the flavors.
Can I make this dish ahead of time?
You can definitely prepare the Crockpot Cranberry Beef Short Ribs a day in advance. Follow the cooking instructions, then store in the refrigerator once cooled. Reheat on the stovetop or in the microwave, adding a splash of water if needed to keep it moist.
What sides pair well with Crockpot Cranberry Beef Short Ribs?
This dish shines when paired with classic sides! Think creamy mashed potatoes, roasted vegetables, or even a light salad dressed with vinaigrette. Fresh crusty bread is a delightful accompaniment too, perfect for soaking up every drop of that delicious sauce.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze portions for a quick meal in the future. Just make sure to thaw them overnight in the fridge before reheating!
Final Thoughts
Cooking should be a joy, and my Crockpot Cranberry Beef Short Ribs recipe brings that joy straight to your dinner table. Imagine gathering your loved ones around a hearty meal, smiles on their faces, and the sweet and savory aroma wafting through the air. It’s the kind of dish that tells stories and creates memories. So, whether you’re tackling a busy week or celebrating a special occasion, give this recipe a try. Let it be your comforting embrace on a plate, turning any ordinary day into an extraordinary culinary adventure!
Print
Crockpot Cranberry Beef Short Ribs
- 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)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: Gluten Free
Description
A delicious and easy recipe for beef short ribs slow-cooked in a cranberry sauce.
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.
Notes
- For a low-sodium option, use low-sodium soy sauce.
- Serve with mashed potatoes or over rice for a complete meal.
Nutrition
- Serving Size: Serving of 1 short rib with sauce
- Calories: 450
- Sugar: 12g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
