Description
Deliciously tender beef short ribs simmered in a rich cranberry sauce.
Ingredients
Scale
- 4 pounds beef short ribs
- Salt, to taste
- Black pepper, to taste
- 1 can (14 ounces) whole berry cranberry sauce
- 1 cup beef broth
- 1/2 cup soy sauce (use low-sodium if preferred)
- 1/4 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef short ribs dry with paper towels. Season generously on all sides with salt and black pepper.
- In a large bowl, whisk together the cranberry sauce, beef broth, soy sauce, brown sugar, Dijon mustard, garlic powder, and onion powder until well combined.
- Arrange the seasoned short ribs in the bottom of the crockpot in an even layer, meaty side down if possible.
- Pour the cranberry sauce mixture over the ribs, turning them gently so they’re well coated in the sauce.
- Cover and cook on Low for 8 hours or on High for about 4 hours, or until the beef is very tender and easily pulls away from the bone.
- When done, carefully transfer the short ribs to a serving platter. Skim excess fat from the surface of the sauce in the crockpot, if desired.
- Spoon the warm cranberry sauce over the short ribs, garnish with freshly chopped parsley, and serve hot.
Notes
- For best results, use bone-in short ribs for added flavor and tenderness.
- Serve with mashed potatoes or rice to soak up the delicious sauce!
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 14g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 150mg