Description
A savory slow-cooked dish with beef short ribs coated in a cranberry sauce.
Ingredients
Scale
- 4 pounds beef short ribs
- to taste Salt
- to taste Black pepper
- 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
- for garnish Fresh parsley, chopped
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
- This dish works well served over mashed potatoes or alongside rice.
- You can adjust the sweetness by varying the amount of brown sugar.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 short rib
- Calories: 400
- Sugar: 10g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg