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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.
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.
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.
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.
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
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.
Ingredients
- 5 pounds bone in, beef short ribs
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 2 shallots, thinly sliced
- 4 carrots, chopped
- 2 cups dry red wine, such as Cabernet Sauvignon
- 2 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar or honey
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 cups fresh cranberries
- mashed potatoes, for serving
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!
This post was originally published on November 19, 2018
Would substituting the fresh herbs for dried herbs work out? What would the measurement be, if so?
Dried herbs will be fine! I would use 1 tables thyme and 2 teaspoons rosemary. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan
Made for Christmas, was easy and delicious! Left out the cranberries because my husband is weird about eating fruit in things. Cooked in a Dutch oven for 2.5 hours and was perfectly done!
I am so glad you loved this Joanna! Thank you!
Made the braised ribs for Christmas lunch. It was delicious and got rave reviews from my peeps. I bought premade mashed potatoes and added a festive salad. It was an easy holiday lunch with not much personal inconvenience on my part. Great recipe.
Thank you Phyllis!
Hi! This has been cooking for about 4 hours …. and I just realized I added the cranberries at the beginning. Is that going to be a problem?! Will it be too tart? Should I add more honey? Thanks for your advice! I’m still pretty excited to eat it!! xoxo
HI! I am sure that will be just fine. The cranberries will just be a little soft. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Your recipes are making me look like a very good cook…made this for Christmas dinner and everyone was so impressed! The meat was perfection….literally fall off the bone and this recipe could not have been easier!
For reference I used the oven method and it was perfect at 2.5 hours,
That is so amazing! I am so glad everyone loved this Beata! Thank you!
Can I use a Sous vide for this recipe?
I am not familiar with a sous vide, so I really can’t say. I am sorry.
This just made me change my Christmas menu! Looks delicious. I have 15 people for dinner, what do you suggest as far as how many pounds of beef and increasing the ingredients? Thank you!
HI! I would use 15 pounds of shorts ribs to be safe and use 2 slow cookers! If you use 2 slow cookers the cooking times should be the same. Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?
Can I make these in a ditch oven?
Sure! A Dutch oven works great! Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?
Hands down comes out better in the oven! My color was too pink in the crockpot so I switched everything to the oven and got that braised look. I also had overdone meat though, just a bit too tender and lost its texture. Im learning! My husband is not adventurist and fruit with meat is not his thing but it sure is mine! Will try again, in a dutch oven for sure, less cook time, cranberries in at the last 5 minutes, cook my vegetables first in olive oil to caramelize and I think that would master my version.
Hi Jill! I am so glad you liked this recipe and I hope it turns out even better the next time you make it! Thank you!
Hi! I’m making this for Christmas Eve for my family, do you think it turns out better in the slow cooker or the Dutch oven?!?
I came across your cookbook last Christmas and have pretty much cooked your recipes throughout the year and have loved everything!
Hi! A dutch oven works great~ Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas Thanks so much and happy Holidays!! xTieghan ?
I’ve been so excited to try this recipe for weeks!!! It’s all in my slow cooker! If my ovens were working properly I would have preferred to carmalize everything but fingers crossed. Such a beautiful dish, can’t wait for tonight!
Thank you so much! I hope you love this recipe, Jill!
This looks delicious. My husband and I want to cook this for our Christmas day meal however, it is only the two of us. If we cut everything in half, how long would you recommend cooking it in the crockpot? Thank you!!
HI! I would still recommend cooking the full time. The longer and slower short ribs cook the better. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Thank you for a hearty option for the holidays. I have a full house of 12 people for the holiday week and needed ideas ;-). I hope I can just double this recipe for the crowd. I always look to you now for inspiration!
I hope this recipe turns out amazing for you, Sarah! Thank you so much!
This dish looks amazing..my only question is I don’t need such a large serving. If I wanted to 1/2 the recipe and use about 2 lbs of meat, does I also half all the liqued and seasonings? Also would it affect the cooking time as well? Thank you
HI! Yes, if you halve the meat I would recommend halving everything else as well. The cooking time should stay the same, but I do recommend checking on it about and an early just be safe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
First, this looks so amazing that I have decided I need to make this Christmas Eve for the family!
A couple quick questions: I love mashed potatoes (especially your herbed brown butter mashed potato recipe!) But the rest of the family is not huge on the potato as a starch. Thoughts on a creamy polenta as a substitute?
Additionally, what vegetables would be good as a side? Roasted?
Would love your thoughts!
Hey Kat! I am such a huge fan of creamy polenta, so I love that idea. Especially with short ribs! For vegetables, see below! Or just a simple pan of roasted veggies will be delicious too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
https://fett-weg.today/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/%3C/a%3E%3C/p%3E
https://fett-weg.today/shredded-brussels-sprout-bacon-salad/%3C/a%3E%3C/p%3E
https://fett-weg.today/apple-and-kale-salad/%3C/a%3E%3C/p%3E