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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Loved the flavors! I’m always thrilled to find a reason to buy cranberries the minute it turns November.
Love to hear this, Rachel! Thanks so much for making this dish and sharing your feedback! Have the best day! xT
Hi! I’ve made this recipe before and it was great. I want to make it again but for half the people – if I cut the recipe in half should I cut the cook time in half? Thanks!
Hey Cara,
So glad to hear you have enjoyed this dish! I would do 4-6 hours in the slow cooker for half of the recipe. I hope this helps! xT
Hi! Made these for Christmas and it was a huge hit! We were looking to “spring-ify” this recipe and make again for Easter. Any substitutes for Cranberries that you could propose for this recipe?
Hey Stephanie,
So glad you enjoyed this dish!! You might like either of these recipes for more of a spring vibe:
https://www.halfbakedharvest.com/white-wine-braised-short-ribs/
https://www.halfbakedharvest.com/thai-short-ribs/
I hope this helps! xT
Hi Tieghan!
My grocery store doesn’t have fresh cranberries. Would the next best option be dried cranberries or canned jellied? Thank you, can’t wait to make this today!
Hi Britnee,
What about frozen cranberries? Are you able to find those? I think that will work best for you! xx
Thank you Tieghan! I saw your reply that day but didn’t see frozen cranberries at the grocery (rookie mistake – they’re not available in Miami this time of the year). Still delish but nothing beats your Thai Short Ribs with Coconut Rice!!
Do you recommend trimming the fat cap on this recipe or leaving it be to keep the ribs juicier?
Hi Micah! You could definitely trim the fat if you prefer to! xT
Hi! Planning to make this recipe on Christmas Eve but I am doubling the short ribs to 10lbs. Do I double every other ingredient as well? Thanks so much and cant wait to try it!
Hi Kelley! Yes, I would double the other ingredients as well! xT
Hi! Do you know what size slow cooker is needed for this dish? I have a 6 qt one and curious if that would be big enough?
Hoping to make this for Christmas- looks delicious and seems like even I could pull it off!
Hey Kim! I think that should work just fine! 🙂 xT
The Red Wine Brised Shortribs looks amazing and I would like to serve it over the Xmas Season. Would it be possible to assemble it the day before, keep it is the fridge overnight and cook it (in the slow cooker) the next day?
Hi Dawn! I haven’t ever tried that before so can’t say for sure, but sounds like that should be just fine! xT
I am looking to make this for Christmas Dinner this year but wondering if you have any suggestions if we need to substitute the wine out? Thank you!
Hi Ashley,
You can use beef broth in place of the wine for this recipe:) Please let me know if you have any other questions! xT
Hi Tieghan! I absolutely LOVE your recipes. They are my go-to when I have to cook something to impress. Thank you so much for sharing them. I made this Short Rib recipe last night as a trial run for Christmas dinner planning, and the cranberries made mine turn out really sour and tart. I was wondering if I did something wrong? Anything you might recommend here? Thanks again!
Hey Caitlyn,
Thanks so much for your kind message and making so many recipes! Sorry to hear the cranberries made this tart and sour. You could reduce the cranberries next time, or try using frozen cranberries, they might not be as sour. I hope this helps! xx
I absolutely love this recipe, it’s a go to for me during the holidays but I always halve the cranberries and add a sprinkle more for the color 2 hours in, it’s just right for us!
Thank you so much Jennifer! xT
Hi – Can you tell me how many people this recipe will serve. Can’t wait to try it.
Hi Ann,
This recipe will make 6 servings. Please let me know if you have any other questions! xT
Hi! This looks so amazing. Can it be made ahead?
Thanks so much Debbie! Yes, you could totally make this in advance and warm on low to reheat. I hope you love this dish! xT
I’ve made this in the crockpot and it was fantastic! Do you think the oven is as good?
Hi Connie,
Happy Sunday! Thanks a lot for trying this recipe and your comment, I’m so glad it was enjoyed! Yes, this is also delicious in the oven. xxx
Hi! Would there be any difference in cooking time if you did boneless short ribs?
Hi Lucia,
I would keep everything as is, you’ll want the meat to be super tender! I hope you love this dish, let me know if you give it a try! xx
I’m curious to know if you’ve ever made this recipe and substituted the cranberries for tart red cherries? We were thinking of making this recipe for Thanksgiving. It looks elegant and delicious!
Hi Leslee,
So sorry, I haven’t, but I think that sounds like a nice idea! Let me know if you give this recipe a try, I hope you love it! xx
Hello! I’ve always LOVED this recipe and come back to in every fall/winter. I’m wondering if there’s a different meat you would recommend using? Would it be good with a chuck roast?! Thanks so much!
Hey Mariah,
So glad you have been enjoying this recipe for so long:) Totally, a chuck roast would be a great option here! Let me know if you have any other questions! xT