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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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Comments

  1. 5 stars
    I made these short ribs for Christmas dinner yesterday and they were fantastic! I recommend getting your meat from a specialty butcher or upscale grocer because I do think it makes a difference. My husband doesn’t normally care for short ribs but the kids insisted and he said for the first time how amazing these were. The red wine provides the best flavor. It was a beautiful meal!

    Reply

  2. 5 stars
    I’m making this ad we speak! It smells so freaking good! My only hiccup is that I picked up the short ribs which were sliced through the bone. ? I’m still cooking it the same. Do you think we’ll be ok?

    Reply

  3. 5 stars
    I made this for Christmas dinner last year and it was so perfect for the special day! I’m making it again this year! It’s nice that it just cooks all day so you can enjoy all the family time. I just whip up easy mashed potatoes with it and serve it with crusty bread and it’s a big hit!

    Reply

    1. Hey Kelly,
      Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan

      Reply

  4. Hi Tieghan,

    Which is better, cooking this in an instant pot or a granite enamel roasting pan in the oven?

    Appreciate a quick reply??

    Reply

    1. Hi Hayat,
      I would do the slow cooker or oven. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  6. 5 stars
    Made today in the slow cooker. Wouldn’t change a thing! Fall off the bone tender. Full of Flavor! Making again for Christmas dinner!

    Reply

    1. Hey Sonie,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan

      Reply

  7. 3 stars
    I made this in the crockpot. Flavors were good but if I were going to do it again, I would reduce the amount of liquid to get better caramelization on the meat or do the oven method.

    Reply

    1. Hi Ahne,
      You are going to cook on low. I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply

  9. 4 stars
    This was great! I couldn’t afford short ribs so I used the same weight in boneless beef bottom round (chuck would work as a substitute too) and cubed it. Followed the rest of the recipe as written. My only critique is that I thought it needed more of a fatty/salty flavor with it so next time I’ll cook the meat in some bacon fat first and throw the bacon bits in at the end of cooking. That’s all I’d really change with my substitution. Can’t say if it would need it if I used short ribs. Would definitely make again! Felt so special for a weeknight dinner but very low effort!

    Reply

        1. Hey Kendra,
          I would sear the short ribs first and then cook on high pressure for 40 minutes. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

          Reply

  11. Do you think this recipe would work with pork loin/tenderloin? We don’t eat much red meat but this sauce looks delicious and I’d love to try it!

    Reply

    1. Hey Jillian! I haven’t tried this recipe with a tenderloin but I would imagine it would be just fine! 🙂 xTieghan

      Reply

  12. Hi! Do you think I can make this a few hours early and then reheat on the stove when ready to eat? I only have one oven and would need to cook a bunch of other dishes at higher temperature for Christmas dinner.

    Thank you!

    Reply

  13. Thinking of making this for Christmas for 15 people, how do you think it would turn out cooking in a roaster? I’m assuming I’d triple the recipe?

    Reply

  15. So so so good and honestly so simple. Anymore I live by your recipes whenever I need something a little special. Forever recommending HBH.

    Reply

    2. Making this as we speak! But it’s for tomorrow, and it’ll finish on the smoker!!! Can’t wait! It smells and looks incredible!

      Reply