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Slow Cooker Cranberry Orange Beef Short Ribs with Red Wine

Slow cooker cranberry orange beef short ribs are braised with red wine until fork-tender, then served with a tangy cranberry-orange sauce. The slow cooker keeps the beef moist while the cranberries soften into a rich, fruit-forward topping.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb beef short ribs bone-in, English-cut
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1 cup low-sodium beef broth
  • 1 bag (12 oz) fresh cranberries
  • 0.5 cup light brown sugar packed
  • 1 orange large, zested and juiced
  • 2 sprigs fresh thyme
  • 1 bay leaf

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Pat the beef short ribs dry.
  2. Season the ribs all over with the kosher salt and black pepper.
  3. Heat the vegetable oil in a 12-inch skillet over medium-high heat.
  4. Brown the ribs in batches on the meaty sides, 3 to 4 minutes per side.
  5. Transfer the browned ribs to a 6-quart slow cooker.
  6. Add the onion to the skillet and cook for 4 minutes, stirring.
  7. Add the garlic and tomato paste and cook for 1 minute.
  8. Pour in the red wine, scrape up the browned bits, and simmer for 2 minutes.
  9. Stir in the beef broth and pour the mixture into the slow cooker.
  10. Add the cranberries, brown sugar, orange zest and juice, thyme, and bay leaf to the slow cooker.
  11. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the ribs are fork-tender and a thermometer inserted into the thickest meat without touching bone reads at least 145°F; tender ribs will usually reach 195°F or higher.
  12. Transfer the ribs to a platter.
  13. Discard the thyme stems and bay leaf.
  14. Skim the fat from the sauce.
  15. Stir the sauce to break down the cranberries.
  16. Spoon the sauce over the ribs.

Notes

For the best texture, skim the fat from the sauce before serving. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months; thaw overnight in the refrigerator before reheating. For a lower-sodium option, use unsalted beef broth.