red wine cranberry braised short ribs

Red Wine Cranberry Braised Short Ribs. Slow cooked short ribs in red wine with fresh herbs and sweet cranberries. If there’s one cozy holiday meal you need to be making, it’s these braised short ribs. They’re a one pot and done kind of dinner, festive, and totally delicious. Serve these over a bed of creamy mashed potatoes and you’ll have the perfect dinner for a cold night in.
red wine cranberry braised short ribs

INGREDIENTS

  1. 5 pounds bone in, beef short ribs
  2. kosher salt and black pepper
  3. 2 tablespoons extra virgin olive oil
  4. 1 medium yellow onion, thinly sliced
  5. 2 shallots, thinly sliced
  6. 4 carrots, chopped
  7. 2 cups dry red wine, such as Cabernet Sauvignon
  8. 2 cups low sodium beef broth
  9. 2 tablespoons tomato paste
  10. 1 tablespoon brown sugar or honey
  11. 4 sprigs fresh thyme
  12. 2 sprigs fresh rosemary
  13. 2 bay leaves
  14. 2 cups fresh cranberries
  15. mashed potatoes, for serving
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INSTRUCTIONS
SLOW COOKER

  • Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 
  •  To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries.