Crockpot Cranberry Glazed Short Ribs for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

If you find that the glaze is too thin at the end of the cooking time, you can carefully remove the ribs and transfer the remaining liquid to a saucepan.

Simmer the sauce over medium-high heat for about 5 to 10 minutes until it reduces to your preferred consistency. This concentrated sauce can then be poured back over the ribs before serving to enhance the flavor.

For those who enjoy a bit of heat, consider adding a teaspoon of red pepper flakes or a dash of hot sauce to the mixture before cooking. This will provide a subtle contrast to the sweetness of the cranberry sauce.

Always taste your barbecue sauce beforehand to gauge its sweetness, as this will help you decide if you need to adjust any additional seasonings.

Variations

• Spicy Cranberry Ribs: Add two tablespoons of chopped chipotle peppers in adobo sauce to the cranberry and barbecue sauce mixture. This addition brings a smoky, spicy depth that perfectly complements the tartness of the cranberries and the richness of the beef ribs.
• Herb-Infused Ribs: Stir in two sprigs of fresh rosemary and one tablespoon of dried thyme when adding the soup mix. These woody herbs provide an earthy aroma that cuts through the sweetness of the glaze, creating a more sophisticated flavor profile for the finished dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat or in the oven at 300°F (150°C) until thoroughly warmed.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, these ribs will remain fresh in the refrigerator for up to three days. When storing, keep the meat submerged in as much of the leftover glaze as possible to prevent it from drying out while in the fridge.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight.

You can prepare the entire recipe, let it cool completely, and then store it in the refrigerator. When you are ready to serve, simply reheat the ribs gently on the stovetop or in the oven until they are warmed through to the center.

Serving ideas

These ribs pair beautifully with simple side dishes that can soak up the rich, tangy glaze. Consider serving them alongside creamy mashed potatoes, steamed green beans, or a light cucumber salad to balance the richness of the beef.

The contrast between the savory meat and a fresh, crunchy side dish makes for a well-rounded and satisfying dining experience for any occasion.

When plating, spoon the extra glaze from the bottom of the slow cooker directly over the ribs. This adds a beautiful sheen and ensures that the meat is as flavorful as possible. You can garnish the plates with a sprinkle of fresh chopped herbs like parsley or chives for a pop of color, although the ribs are perfectly delicious and complete just as they are.

Frequently asked questions

Recipe card

Crockpot Cranberry Glazed Short Ribs for Easy Weeknight Dinners

Prep 5 minCook 8 hRest 5 minTotal 8 h 10 minServes 4

Ingredients

• 3 lb beef short ribs
• 1 can cranberry sauce (14 oz)
• 1 packet dry onion soup mix
• 1 cup barbecue sauce

Instructions

1. Place the raw beef short ribs into the bottom of the slow cooker. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
2. Spoon the cranberry sauce over the ribs. Sprinkle the dry onion soup mix evenly over the top, then pour the barbecue sauce over all the ingredients to coat them thoroughly.
3. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. Once cooked, ensure the internal temperature of the beef reaches at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving.

Contains: gluten

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

40 g

Fat

38 g

Fiber

1.5 g

Sugar

25 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.