Slow Cooker Cranberry Short Ribs

Rich and tender slow cooker cranberry short ribs cooked with red wine, herbs, and cranberries for a cozy dish full of seasonal flavor.

I used to avoid short ribs completely because of how long they take to cook, but now I just let my slow cooker do all the job and it's become one of my favorite cuts of meat. I love being able to throw everything into the slow cooker in the morning, and then come home to this incredible aroma filling the house. My sister is absolutely obsessed with this recipe and requests it every time she comes over with her family for dinner.

The tart cranberry juice cuts through all that rich beef fat and makes this glossy, complex sauce. The frozen cranberries burst as they cook and add these pops of fruity sweetness that balance out the savory herbs and wine. After hours of slow cooking the meat is so tender it falls off the bone.

The smell alone will let you know that the holiday seasons are approaching, they make the house feel even cozier. My sister always jokes that she can smell these cooking from the driveway, and she's not wrong.

This recipe made me love short ribs recipes. Turns out I just don't like babysitting in the kitchen for hours. Now my sister tries to invite herself over whenever she knows I'm making them, which honestly just makes me want to cook them more often.

It's become one of our favorite dishes to make around fall and the holidays, and one year, I even served it for Christmas Day! It would also be right at home as a Thanksgiving main, especially if you want something easy and unique.

Ingredients

Bone-in short ribs are what make this dish so incredibly rich and tender after hours of slow cooking. I always sear them in butter first to get that deep, caramelized crust that adds layers of flavor to the final sauce.

Cranberry juice brings this bright, tart acidity that cuts through all the rich beef fat and keeps the dish from feeling too heavy. Frozen cranberries scattered throughout burst as they cook, adding little pops of fruity sweetness that balance the savory elements.

Beef stock and red wine create the complex, savory base for cooking. Dijon mustard and Worcestershire sauce bring sharp, tangy depth that makes the cooking liquid more complex, and a beef bouillon cube intensifies all those meaty flavors even more.

See the recipe card for exact quantities.

Step-by-step Instructions

These slow cooker cranberry short ribs are hearty, flavorful, and simple to prepare. With a quick sear and a handful of ingredients, the slow cooker does the work, leaving you with tender beef in a rich, tangy sauce.

Season and Sear the Ribs

Pat the short ribs dry with paper towels, then season them on all sides with garlic salt, onion powder, and black pepper. In a large skillet, melt the butter over medium-high heat. Once hot, sear the short ribs for 2–3 minutes per side until browned. They don’t need to cook through at this stage—the sear just builds flavor.

Prepare the Slow Cooker Base

Add the diced onion, carrots, celery, and minced garlic to the bottom of the slow cooker. These vegetables will cook down and create a flavorful base for the sauce. Place the seared short ribs on top of the vegetables in a single layer if possible.

Mix the Cooking Liquid

In a medium bowl, whisk together the cranberry juice, beef stock, red wine, beef bouillon cube, Dijon mustard, and Worcestershire sauce until the bouillon is dissolved. Pour this mixture evenly over the short ribs.

Add Herbs and Cranberries

Tuck the rosemary sprigs around the meat and scatter the frozen cranberries over the top. These will cook down into the sauce, adding both tartness and a hint of sweetness.

Slow Cook Until Tender

Cover the slow cooker with the lid and cook on low for 6–8 hours or high for 4–6 hours, depending on your schedule. The short ribs are ready when the meat is fork-tender and nearly falling off the bone.

Garnish and Serve

Before serving, garnish with a few extra cranberries or fresh parsley for color. Serve the short ribs with the vegetables and plenty of the sauce spooned over the top.

Make It Better

There are a few easy ways to change up this dish depending on your taste. For a tangier glaze, swap the red wine for balsamic vinegar to add depth with a hint of sweetness. If you like heat, sprinkle in some red pepper flakes or stir in a spoonful of chipotle in adobo for a smoky kick. To brighten the sauce, add a little orange zest or a splash of juice, which helps lift the richness of the beef. If you do not have bone-in short ribs, boneless ribs or chunks of chuck roast also work, although the cook time may need to be adjusted slightly to reach the same tenderness.

Storage

Let the short ribs cool to room temperature before storing. Transfer the meat, vegetables, and sauce into airtight containers and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, warm gently on the stovetop or in the microwave, adding a splash of beef stock or water if the sauce has thickened too much.

Recipe