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Red Wine Cranberry Braised Short Ribs. Slow cooked short ribs in red wine with fresh herbs and sweet cranberries. If there’s one cozy holiday meal you need to be making, it’s these braised short ribs. They’re a one pot and done kind of dinner, festive, and totally delicious. Serve these over a bed of creamy mashed potatoes and you’ll have the perfect dinner for a cold night in.

overhead photo of Red Wine Cranberry Braised Short Ribs with mashed potatoes, wine and salt in photo

I’ve been waiting for Thanksgiving week to be here for so long. This is always such a fun week with so much excitement in the air. I’ve never put a ton of pressure on myself to make Thanksgiving perfect. I think this is why I am able to look forward to it so much. All of my brothers are in town (well one arrives tomorrow). I’m excited to spend some time with them, take a minute to soak everything in, and be thankful for all this year has had to offer. It’s been a big year of growth here at HBH, and I’m so thankful to be doing what I love each and every day.

It’s been go, go, go for months now, so I haven’t really had the chance to organize the studio and make it just right. Plus, we’re still waiting on furniture for the upstairs loft and office. Regardless, on Saturday afternoon I finally decided to put down my computer and spend a couple of hours organizing and tidying up around the studio to prepare for Thanksgiving. It was fun to spend a little time styling out the space. Thanksgiving will be our first “big dinner” here, so I’m getting excited! I may or may not have already set my tables.

Anyway, with all of my family in town, that means I need easy meals that everyone will love.

Red Wine Cranberry Braised Short Ribsin slow cooker

Enter these tangy red wine braised short ribs.

This recipe has been my go-to for about a year now. I first made these ribs back in December of last year. And ever since then I’ve been making them for big crowds. My brothers love short ribs, so this is the perfect dinner to serve this week…especially with snow in the forecast. Nothing is better on a snowy night than a dinner of slow cooker short ribs.

Plus, they are so easy to make. Just one pot, set the slow cooker, and come home to dinner. EASY.

side angle photo of Red Wine Cranberry Braised Short Ribs

Like most (good) short rib recipes, this one starts out by searing the ribs in a super hot skillet. Trust me, I know how much of a turn off this is in any recipe. But searing the ribs is an essential step and will give you a tender, flavorful short rib every time. I know you might not want to dirty the pan or deal with the grease splatter, but if you want a delicious meal, take the extra ten minutes and sear the ribs before adding them to the slow cooker (or oven).

Once the ribs are seared, you pretty much just throw all remaining ingredients into the slow cooker and cook all day long. Low and slow is key with short ribs, so I recommend cooking the full six hours on low. You can slow cook these in the oven as well.

The major flavor for these shorts come from dry red wine, fresh herbs, and tangy cranberries. Now, I know the cranberries might be throwing some of you off, but I promise, the cranberries in this recipe are delicious.

One of my favorite things to do this time of year when cranberries are in season is to pair them with beef and red wine. Something about the combo of cranberries, red, wine, and beefy short ribs are just so good. It feels very fancy, very French, and when served over creamy mashed potatoes, it’s really one of the best, coziest meals there is.

I actually made this exact recipe yesterday, for Sunday night dinner with the family. It was the perfect dinner to enjoy on a cold November night. If you need something warm and hearty to serve this week before Thursday’s feast, I highly recommend these short ribs.

They cannot be beat.

overhead close up photo of Red Wine Cranberry Braised Short Ribs

If you make these ribs be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Red Wine Cranberry Braised Short Ribs

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Calories Per Serving: 1446 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Slow Cooker

  • 1. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 
    2. To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries. 
    3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

Oven

  • 1. Preheat the oven to 325 degrees F.
    2. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
    3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!
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This post was originally published on November 19, 2018
4.19 from 913 votes (842 ratings without comment)

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Comments

  3. Aloha! This will be a first for me to try this recipe and I was thinking to possibly use the instapot since I don’t have a crockpot. Am I able to cook for the same time on low pressure or on high pressure for less time?

    Reply

    1. Hi Chelsea,
      I haven’t tested this recipe in the instant pot, but I would do 60 minutes on high pressure.

      Please let me know if you have any other questions!

      Reply

  4. In addition to seasoning with salt and pepper, can I also coat it with some flour in step 1 or would you suggest not doing that for this particular recipe

    Reply

  5. 5 stars
    This recipe is amazing, I make it often! I add mushrooms for some extra veggies. A staple in the colder months!!

    Reply

    1. Hi Annie,
      Happy Sunday!🎃 Thanks for making this recipe so often, so glad it always turns out nicely for you!

      Reply

  6. 5 stars
    I’ve made this recipe multiple times and it never disappoints. I buy and freeze cranberries so I can make this any time of year. I’ve made it in the slow cooker and oven and prefer the oven. I paired this with the herbed mashed potatoes and it was perfection!

    Reply

    1. Hey Janice,
      Happy Friday! I really appreciate you making this recipe and reporting back. Thrilled it always turns out well!

      Reply

    1. Hey Laura,
      Amazing! Thank you so much for making this recipe, I’m so glad it was enjoyed!

      Have the best fall weekend!

      Reply

    1. Hey Elizabeth,
      Totally fine to use boneless, I would keep the cook time the same, no big deal:) I hope you love this recipe! xT

      Reply

  10. Most recipes have an option for overnight chilling to skim the fat and reheat later. Would there be any difference to that here? Adding the cranberries during the reheat portion or anything?

    Reply

    1. Hi Elizabeth,
      That would be just fine for you to do! I hope you love this recipe, please let me know how it turns out for you! xx

      Reply

    1. Hi Cristyn,
      I would highly recommend the tomato paste, but you could try some tomato sauce. I hope you love this recipe! xx

      Reply

  12. 5 stars
    I’ve made these once in a crockpot and they turned out great! My crockpot isn’t working but I have an oven safe large caraway pot do you think that will works ok?

    Reply

    1. Hey Ashton,
      Awesome!! So glad to hear you enjoyed this recipe, thanks so much for making it! You bet, just follow the oven instructions listed above:) Have the best weekend! xxT

      Reply

    2. Can I substitute a pot roast with this recipe, should it cook longer than the short ribs in the crochpot?
      Thanks,
      Linda

      Reply