Holiday Cranberry Braised Short Ribs with Creamy Mashed Potatoes: The Ultimate Festive Comfort Food

As the holiday season approaches, nothing beats a show-stopping dish that fills your home with warm, inviting aromas. These holiday cranberry braised short ribs served over silky creamy mashed potatoes are the perfect centerpiece for Christmas dinner, New Year’s Eve, or any cozy winter gathering. Tender, fall-off-the-bone beef short ribs slowly braised in a rich, tangy-sweet cranberry sauce create a stunning red hue that’s as festive as it is delicious.

This cranberry short ribs recipe combines the classic comfort of braised beef with bright, seasonal cranberries for a modern twist on traditional holiday meals. The sauce balances the richness of the ribs with tart cranberries, red wine, and aromatic herbs, while the creamy mash soaks up every drop. It’s elegant enough for guests but simple enough for family dinners—most of the work happens hands-off in the oven or slow cooker.

Ready to impress? This braised beef short ribs dish is gluten-free (with easy swaps), packed with flavor, and sure to become a new holiday tradition.

Why This Cranberry Braised Short Ribs Recipe is Perfect for the Holidays

Short ribs are ideal for braising: the low-and-slow cooking method transforms tough cuts into melt-in-your-mouth tenderness. Adding fresh or frozen cranberries introduces a vibrant tartness that cuts through the beef’s richness, mimicking classic holiday flavors like cranberry sauce with turkey—but elevated for beef lovers.

The deep red sauce glistens beautifully on the plate, making it visually stunning for holiday tables. Paired with buttery mashed potatoes, it creates the ultimate comfort food duo. This dish feeds a crowd, reheats wonderfully, and can be prepped ahead—freeing you up to enjoy the festivities.

Nutritionally, beef short ribs provide high-quality protein, iron, and zinc for immune support during cold months. Cranberries add antioxidants, vitamin C, and fiber, making this indulgent meal surprisingly wholesome.

The Magic of Braising and Holiday Flavors

Braising involves searing meat for flavor, then simmering in liquid for hours. Here, red wine, beef broth, and cranberries form a luxurious sauce that thickens naturally. Aromatics like onion, garlic, rosemary, and thyme infuse everything with cozy depth.

Cranberries aren’t just for sauce—they shine in savory dishes, balancing fatty meats like pork or beef. This recipe draws inspiration from classic French braises but with an American holiday spin, perfect alongside green beans, roasted Brussels sprouts, or a crisp salad.

Compared to plain red wine braises, the cranberry addition brings seasonal brightness and a subtle sweetness that pairs perfectly with holiday sides. The result is a sauce that’s glossy, flavorful, and impossible to resist spooning over everything on your plate.

Ingredients

Serves 6 generously.

For the Short Ribs:

• 4-5 pounds bone-in beef short ribs (about 8-10 pieces)
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 cups fresh or frozen cranberries (plus extra for garnish)
• 1 cup dry red wine (like Cabernet or Merlot)
• 2 cups beef broth
• ¼ cup balsamic vinegar
• 2 tablespoons brown sugar
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper, to taste

For the Creamy Mashed Potatoes:

• 3 pounds Yukon Gold potatoes, peeled and quartered
• ½ cup unsalted butter
• ¾ cup heavy cream (or half-and-half)
• ½ cup sour cream (optional, for extra tang)
• Salt and white pepper, to taste
• Chopped fresh parsley or chives, for garnish

Instructions

1. Preheat oven to 325°F (165°C). Pat short ribs dry and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches, 3-4 minutes per side, until deeply browned. Remove to a plate.
3. In the same pot, add onion and cook 5 minutes until softened. Add garlic and cook 1 minute more.
4. Stir in cranberries, red wine, beef broth, balsamic vinegar, and brown sugar. Scrape up browned bits from the bottom.
5. Nestle short ribs back into the pot along with rosemary, thyme, and bay leaves. Bring to a simmer.
6. Cover and transfer to oven. Braise for 2.5-3 hours, until meat is fork-tender.
7. Meanwhile, prepare mashed potatoes: Boil potatoes in salted water 15-20 minutes until tender. Drain well.
8. Mash potatoes with butter, warmed cream, and sour cream. Season with salt and white pepper.
9. Remove ribs from oven. Discard herb sprigs and bay leaves. Skim excess fat if desired. For thicker sauce, simmer on stovetop 10 minutes.
10. Serve short ribs over mashed potatoes, spooning generous cranberry sauce on top. Garnish with fresh cranberries and herbs.

Pro Tips for Perfect Holiday Short Ribs

• Searing is key: Don’t skip it—browning builds incredible flavor through the Maillard reaction.
• Make ahead: Braise the day before; flavors improve overnight as the sauce melds. Reheat gently on the stove.
• Slow cooker option: After searing, transfer everything to a slow cooker and cook on low for 8 hours.
• Bone-in vs. boneless: Bone-in adds more flavor and richness to the sauce.
• Cranberry swap: If fresh aren’t available, use frozen or even dried cranberries soaked in warm wine (reduce brown sugar slightly).
• Thicken sauce: For a silkier texture, blend a cup of the sauce and stir it back in, or use a cornstarch slurry.
• Don’t rush: Low temperature is crucial for tender results—resist cranking up the heat.

Recipe Variations

This cranberry braised short ribs recipe is highly adaptable:

• Citrus twist: Add orange zest and a splash of orange juice for brighter notes.
• Spicy version: Include a pinch of red pepper flakes or diced chipotle in adobo.
• Pomegranate alternative: Substitute cranberries with pomegranate juice and arils for a similar tart-sweet profile.
• Herb changes: Swap rosemary for sage or add fresh sage leaves.
• Instant Pot: Use the sauté function to sear and deglaze, then pressure cook on high for 45 minutes with natural release.

For the mash: Roast garlic and add it in, stir in grated Parmesan, or mix in horseradish for a kick.

Serving Suggestions

Round out your short ribs with mashed potatoes with classic holiday sides:

• Roasted root vegetables (carrots, parsnips, beets)
• Sautéed green beans with almonds
• Brussels sprouts with bacon or balsamic glaze
• A fresh arugula salad with pomegranate seeds and goat cheese
• Warm dinner rolls or crusty bread for dipping in the sauce

Beverage pairings: A bold red wine like the one used in cooking, or a sparkling cranberry mocktail for non-alcoholic guests.

This dish is ideal for Christmas Eve, Christmas Day, or even a New Year’s celebration—comforting yet impressive.

Cultural Context and Fun Facts

Braised short ribs trace back to European peasant cuisines, where slow cooking made inexpensive, tough cuts luxurious. In America, they’ve become a restaurant favorite and home-cooking staple.

Cranberries are deeply tied to North American holidays—Native Americans used them long before colonists, and they’re one of only a few fruits native to the continent still commercially grown. The classic cranberry sauce tradition started in the 1800s, but using them in savory braises is a delicious modern evolution.

Fun fact: Fresh cranberries bounce when ripe due to tiny air pockets inside—drop one on the counter to test!

Storage and Meal Prep Tips

This dish gets even better the next day. Store the braised ribs and sauce in an airtight container in the fridge for up to 4 days. Keep mashed potatoes separate to prevent sogginess—reheat with a splash of milk.

Freeze the braised short ribs (with sauce) for up to 3 months. Thaw overnight in the fridge and reheat slowly. The sauce acts as a natural preservative for the meat.

Leftover ideas: Shred the meat for tacos, mix into pasta, or top a shepherd’s pie with the mash.

With its rich flavors, beautiful presentation, and make-ahead convenience, this holiday cranberry braised short ribs with creamy mash is destined to be the star of your festive table. Tender beef, tangy-sweet sauce, and velvety potatoes—pure holiday magic in every bite.