Description
Tender and flavorful beef short ribs cooked in a slow cooker with a sweet and tangy cranberry sauce, creating a melt-in-your-mouth meal perfect for any occasion.
Ingredients
- 4-6 beef short ribs
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) cranberry sauce (jelly or whole berries)
- 1/2 cup beef broth
- 1/4 cup balsamic vinegar
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the skillet for 3-4 minutes on each side, until browned. Transfer the seared short ribs to the crockpot.
- In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the cranberry sauce, beef broth, balsamic vinegar, brown sugar, and dried thyme. Bring the mixture to a simmer, scraping the bottom of the skillet to release any browned bits.
- Pour the cranberry mixture over the short ribs in the crockpot. Cover and cook on low for 6-8 hours, or until the short ribs are tender and the meat easily falls off the bone.
- Once cooked, remove the short ribs from the crockpot and set aside. If desired, skim any excess fat from the sauce.
- Serve the short ribs with the cranberry sauce, garnished with fresh parsley if desired.
Notes
- For a richer sauce, you can add a tablespoon of butter or a splash of red wine to the sauce before serving.
- This dish pairs well with mashed potatoes, rice, or roasted vegetables to soak up the delicious sauce.
- If you prefer a thicker sauce, you can reduce the sauce by simmering it on the stovetop after removing the ribs.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American