Home Recipes Slowcooker Cranberry Braised Shortribs with Parsnip Potato Mash

Slowcooker Cranberry Braised Shortribs with Parsnip Potato Mash

by saltwaterdaughters


Fall is finally here!!!  And what better way to celebrate than with a stick-to-your-ribs meal of…ribs?  These guys hit the spot  – total comfort food here.


We’re Newfoundlanders so we love a feed of jigg’s dinner as much as the next person, but honestly?  Sometimes I just want something easy.  It was the weekend fer goodness’ sake! Sunday Funday is not so much fun when you spend the whole day cooking and doing dishes.  Our solution?  Slow cooker.  Ribs.  Mash. Done. Wine.



One of our parent’s friends owns a local cranberry farm and we had some left from last years batch to use here, but the new season is almost upon us so keep an eye out!  We also got to use our new potatoes from the garden!  Alas, our parsnips didn’t do so well this year, so they are fresh from the grocery store.  We also used local wildberry wine from Markland Winery (formerly Rodrigues)- available at your local NLC.



Honestly, this recipe couldn’t be more simple.  We browned the ribs first in a frying pan, then we just threw everything the slowcooker and walked away.  When we were ready to eat we cooked our parsnip potato mash, made the gravy and that was that!

Health Pro tip:   Make the recipe gluten free by subbing cornstarch for the flour and Bragg’s aminos for the Worchestershire sauce.

Life pro tip:  Drink the rest of that bottle of wine with supper!


Cranberry Short Ribs with Potato Parsnip Mash

The perfect recipe for a cool fall day!  Serve the juice from the ribs over top of your mash, and pair it with some new season carrots and wilted greens.  

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4


For the Ribs

  • 1 and 1/2 kg beef short ribs
  • 2 cloves garlic peeled and crushed
  • 1 small red onion quartered
  • 2 mandarin oranges peel on, halved
  • 1/2 cup wildberry wine (Or red wine)
  • 1 cup beef broth
  • 1 and 1/2 cup cranberries fresh or frozen
  • 2 tsp Worchestershire sauce
  • 4 or 5 sprigs fresh thyme (or 2 tsp dried)
  • 1 tbsp flour

For the Parsnip Potato Mash

  • 7-8 each small potatoes peeled
  • 2 each medium parsnips peeled
  • 2 tbsp salted butter
  • 3 or 4 tbsp milk


Cranberry Short Ribs

  1. Season with salt and pepper, then fry the ribs in a cast iron skillet over medium high heat until browned.  Turn and brown on all sides and transfer to a slowcooker.  Leave any grease or drippings in the pan.   

  2. Add the remaining ingredients to the slowcooker.  Make sure everything is pushed down into the liquid to ensure lots of flavour.  Turn to high heat and leave cook for 4 hours or until meat is tender and falling off the bones.

  3.   Remove the ribs, orange, and onion from the slowcooker and transfer to a plate.  Mash the garlic cloves and cranberries into the liquid.  

  4. Mix flour with an equal amount of water (or broth) in a jar and shake to form a slurry.  Add to the slowcooker liquid and cook on high for several minutes or until slightly thickened.  Return the ribs to the slowcooker and keep warm until ready to serve.  

Parsnip Potato Mash

  1. Drain the liquid from the veggies, add the butter, milk, salt and pepper and mash until creamy.  Serve immediately with the ribs and their juice spooned over top. 

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