J. Friedman Fast

Fast Food | Episode 4

@itsjennfast

#slowcooker #cranberry #beefribs – served over #mashedpotatoes 😋 #slowcookerrecipe #slowcookermeals #slowcookerrecipes #slowcooking #slowcooked #cranberries #beef #beefshortribs #shortribs #crockpot #crockpotrecipes #crockpotmeals #crockpotdinner #crockpotrecipe #crockpotmeal

♬ Masak Masak Yuuk – Dhenzy

Ingredients:

• 5 pounds bone in, beef short ribs
• Kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 shallots, thinly sliced
• 4 carrots, chopped
• 2 cups dry red wine, such as Cabernet Sauvignon
• 1 cup low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar or honey
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 cups fresh or frozen cranberries
• mashed potatoes, for serving

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.
• Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

Oven

• Preheat the oven to 325 degrees F.
• 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 to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize.
• Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven.
• Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
• Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

The Story:

As you can see, I’m not one of those annoying bloggers who make you read a whole story before you get the recipe. I hate that, too. You’re welcome.

This is a great cold/rainy day recipe that tastes like fall. Hearty enough for a carnivore husband who has worked outside all day and needs something hot and filling. Yummy enough to not scare off the kids. And your house will smell mouthwatering all day a this cooks. Plus, the results are pretty enough to serve to company.

I would love for you to give this recipe a try and let me know what you think. Better yet, give it your own spin and report back how your tweaks worked out so I can try them out, please. And be sure to include photos.

Links to short videos of this recipe:

• TikTok
• Instagram
• Threads
• YouTube Shorts

Would you be interested in a full-length step-by-step video of how to make it? Let me know in the comments and I’d be happy to film it for you!