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Red Wine Cranberry Braised Short Ribs | halfbakedharvest.com #slowcooker #easy #dinner #familyrecipes #holidayrecipes
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4.13 from 849 votes

Red Wine Cranberry Braised Short Ribs

Slow cooked short ribs in red wine with fresh herbs and sweet cranberries. 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.
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Calories: 1446kcal

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!

Nutrition

Calories: 1446kcal