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Braised Short Ribs with Cranberries (Slow Cooker)

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  • Author: Naomi
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 2 servings 1x


Braised Short Ribs with Cranberries! This meal is made in the slow cooker and features tender short ribs, carrots and tart cranberries. Add a side of parsnip purée and you have an elegant date night meal.


Units Scale
  • 8 Bone-in Beef Short Ribs, about 6 oz each (3 lbs. total)
  • 2 tbsp Chosen Foods 100% Pure Avocado Oil
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste
  • 2 Shallots, thinly sliced
  • Rainbow Carrots
  • 1 cup Dry Red Wine (Cabernet Sauvignon)
  • 1 1/2 cup Kettle & Fire Beef Broth, low sodium
  • 3 Garlic Cloves, minced
  • 1 tbsp Tomato Paste
  • 1 1/2 tbsp Beeyond The Hive Raw Wildflower Honey
  • 3 tbsp Balsamic (good quality)
  • Fresh Thyme, a small handful
  • 2 large sprigs Fresh Rosemary
  • 2 Bay Leaves
  • 2 cups Fresh Cranberries
  • Parsnip Purée, for serving


  1. Prepare the short ribs: Season the short ribs with pepper and salt. To a large skillet, heat the oil on medium-high heat. Add the ribs and sear on both sides; 2-3 minutes each. Remove the ribs and transfer to a slow cooker.
  2. Make the wine mixture: To a small bowl, add the wine, broth, garlic, tomato paste, pepper and salt to taste, and stir to combine; set aside.
  3. Cover the ribs: Drizzle the honey and balsamic directly over the ribs.
  4. Add the veggies: Top with the shallots, carrots, thyme, rosemary and bay leaves.
  5. Add the wine mixture: Gently pour the wine mixture on top and cover and cook on low for 6-8 hours, or high for 4 hours.
  6. When to add cranberries: If cooking on high, add the cranberries during the last 30 minutes-1 hour of cook time. If cooking on low, add the cranberries during the last 1 1/2 hours-2 hours of cook time.
  7. How to serve: Remove the aromatics. Serve the ribs over parsnip purée or mashed potatoes. Drizzle with some of the sauce.


  • Beef: Regarding portions, use 4, 10-12 oz short ribs or 8, 6 oz short ribs. 
  • Carrots: Use half of a 12 oz bag of baby rainbow carrots, or use 4 large heirloom rainbow carrots.
  • Category: Main Course
  • Cuisine: American
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