Tender Beef Short Ribs Slow-Cooked in a Sweet & Tangy Cranberry Sauce
Ingredients (Serves 4–6):
3 lb (1.35 kg) beef short ribs
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
1 cup cranberry sauce (whole berry or jellied)
½ cup beef broth
¼ cup brown sugar
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 small onion, finely chopped
1 tsp fresh thyme (or ½ tsp dried)
Method:
Season short ribs with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Sear ribs on all sides (2–3 minutes per side).
Transfer ribs to the crockpot.
In a bowl, whisk cranberry sauce, beef broth, brown sugar, balsamic vinegar, Worcestershire sauce, garlic, onion, and thyme.
Pour sauce over the ribs.
Cover and cook:
Low: 7–8 hours
High: 4–5 hours
Ribs are done when fork-tender and falling off the bone.