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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
This was absolutely delicious! Beautiful presentation! Wonderful blending of flavors! Comfort food for sure. Plus, my kitchen smelled divine all day!
That is so amazing to hear! Thank you for trying this recipe Deana! I hope you have a wonderful Thanksgiving! xTieghan
so, i use the internet to find inspiration for flavors or ideas that come to mind. stumbled across this recipe when thinking of a spiced cranberry short rib for a friendsgiving. i followed this recipe almost perfectly (added more dried seasonings, adding more garlic, less shallots based on my fridge, and sautéing my tomato paste #always) and it was a hit. it was almost too good to serve for friendsgiving! so glad i found this recipe and now i’m a subscriber. thanks for sharing!
That is so amazing! Welcome to the blog! I am so glad you loved this and hope you love other recipes as well! xTieghan
Can’t wait to make this! Do you have any tips for how to reheat this in the oven the next day?
Hi Alyssa! I would place the rib in a pot, and ward at 325 for 20-30 minutes or until warmed through. That works great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Do you have directions for making this in an Instant Pot? Thanks!
Hi Lindsay, I actually prefer to not cook short ribs in the instant pot. I don’t find them to turn out very well. That said, if you would like to try, I would cook the ribs on high pressure for 40-55 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I feel almost bad asking this, but can I use pork ribs for this recipe? I have them on hand. If not, do you have a recipe to recommend for pork ribs?
Hey Annie! I am sure pork ribs will be great! Just adjust the cooking time as needed. I am not too familiar with pork ribs, but I imagine it will be similar if the sizing is similar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
These look amazing. The last couple recipes from you I have wanted to save to my recipe box and I am unable to find that button now! Am I just missing it?
Hey Jennifer, I am so sorry! You are correct our button is missing, but we are working to get it fixed ASAP. I am so very sorry for the trouble!! We should have a fix within the next couple of days. xTieghan
Hello,
I am hoping to make these lovely looking short ribs this weekend. I was wondering if I am able to use frozen cranberries instead of fresh ones?
Thank you,
Olya
HI! Sugar free dried or frozen cranberries will be great! If using dry, I recommend adding those towards the end of cooking, during the last 30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! X Kelly
I made these yesterday and they were fabulous! One suggestion I have is to purée some of the veggies, cranberries, and juices after everything is cooked to create a nice sauce. I did this and it was amazing-the right consistency and flavour right out of the blender. It was a great accompaniment to the meat and mashed potatoes.
Thank you so much Stephanie! xTieghan
Hi- do you think the meat would be ok in the crockpot cooked for 10 hours?
HI! Yes, if you cook the meat on LOW that should be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
can you use sugar free dried cranberries? I can’t seem to find a single store that still has fresh ones in stock!
HI! Sugar free dried or frozen cranberries will be great! If using dry, I recommend adding those towards the end of cooking, during the last 30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Want to make this recipe, can I use frozen pomegranates
Hey Karen! I am sure frozen pomegranate will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was a hit with my family:) thanks!
Thank you Em! xTieghan
I’ve made this twice now and it remains one of the best meals I’ve ever made!! Perfect for a special occasion or cozy night at home. Thank you!
YES! I am so glad you loved this Ayla! xTieghan
We made this last Saturday night!!! OMG delish. I don’t have a crockpot large enough but we cooked it in the oven for 2.5 hrs and it was divine! Can’t wait to make this again.
Thank you so much Karen! I am so glad you loved this recipe!
I am in the process of making this right now in my Instant Pot…as a slow cooker… following your cooking directions. I have an hour left, ye gods I can’t wait!!
Ah I hope you love this! Thank you so much!