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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.
Servings 6 servings
Calories 415kcal
Equipment
- Slow Cooker
Ingredients
- 3 pounds bone-in short ribs
- 2 tablespoons butter
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- ½ cup pure cranberry juice
- ½ cup beef stock
- ½ cup red wine
- 1 beef bouillon cube
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 1 cup frozen cranberries
Instructions
- Season the short ribs with garlic salt, onion powder, and black pepper.
- Melt the butter in a large skillet over medium-high heat. Sear the ribs on all sides until browned, but not cooked through.
- Place the onion, carrots, celery, and garlic in the bottom of the slow cooker.
- Arrange the short ribs on top of the vegetables.
- In a bowl, whisk together the cranberry juice, beef stock, red wine, bouillon cube, Dijon mustard, and Worcestershire sauce.
- Pour the mixture over the short ribs.
- Add the rosemary sprigs and cranberries.
- Cover and cook on low for 6–8 hours or high for 4–6 hours, until the ribs are tender.
- Garnish with extra cranberries and fresh parsley before serving.
Notes
Nutrition
Calories: 415kcal | Carbohydrates: 27g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 576mg | Potassium: 768mg | Fiber: 1g | Sugar: 21g | Vitamin A: 61IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 4mg