Name: Red Wine Cranberry Braised Short Ribs
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Cuisine: American
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

✨ Meez Magic · 2 steps → 22 actions

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Thinly slice the yellow onion and shallots, and chop the carrots

Season the short ribs with salt and pepper

Heat the olive oil in a large oven safe skillet and sear the ribs on both sides

Remove the ribs and transfer to the slow cooker

Add the onions, shallots, and carrots to the slow cooker

Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves, season with salt and pepper, and gently stir to combine

Cover and cook on low

During the last 2 hours of cooking, add the cranberries

Remove the thyme, rosemary, and bay leaves

Serve the ribs over a bed of mashed potatoes and drizzle with the pan sauce

Preheat the oven to 325 degrees F

Season the short ribs with salt and pepper

Heat the olive oil in a large oven safe skillet and sear the ribs on both sides

Remove the ribs to a plate

Add the onions, shallots, and carrots to the skillet, and cook until the onions begin to caramelize

Add back the short ribs

Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves, then sprinkle over the cranberries

Season with salt and pepper, and gently stir to combine

Cover and transfer to the oven

Cook until the short ribs are tender and falling off the bone

Remove the thyme, rosemary, and bay leaves

Serve the ribs over a bed of mashed potatoes and drizzle with the pan sauce

🎉

You're all done!

Enjoy your red wine cranberry braised short ribs — and don't forget to share.

From Cook Mode

Tips as you cook

Gather IngredientsMise en place makes cooking easier
Slice VegetablesUniform slices cook evenly
Season RibsSeason generously on all sides
Watch out · Sear the RibsDon't overcrowd the pan while searing
Watch out · Transfer to Slow CookerUse tongs to avoid splattering
Add VegetablesLayer veggies around the ribs
Add Liquids & HerbsStir gently to combine flavors
Slow Cook RibsLow and slow for tender meat

Swaps, storing and making ahead

Good to know

Swaps

No fresh cranberries? Use an equal amount of frozen cranberries straight from the freezer.
No dry red wine? Swap in an equal amount of beef broth for a non-wine version.
No shallots? Use half a small yellow onion, thinly sliced, in their place.

Storing it

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat gently on the stove or in the oven until steaming hot.