About the Recipe
Cranberry short ribs are a savory and festive dish that features tender beef short ribs slow-cooked or braised in a rich, complex sauce. The sauce typically balances the robust, meaty flavor of the short ribs with the sweet-tart burst of cranberries, often accompanied by red wine, aromatic vegetables (such as onion, carrot, and shallots), and herbs like rosemary and thyme.
The resulting dish is a hearty, elegant, and comforting meal, ideal for holiday gatherings or a cozy dinner. The braising liquid is often reduced into a glossy, flavorful glaze that complements sides like creamy mashed potatoes, risotto, or orzo, allowing diners to soak up the sauce.
Ingredients
2 tablespoons oil
2 tablespoons kosher salt
2 teaspoons ground black pepper
3 ½ pounds bone-in beef short ribs
1 cup low sodium beef broth
2 tablespoons cornstarch
½ cup cranberry juice
1 tablespoon stone ground mustard
½ teaspoon crushed red pepper
1 ½ cups of fresh cranberries
1 tablespoon balsamic vinegar
Preparation
Pat the short ribs dry and season them generously with kosher salt and freshly ground black pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear the ribs on all sides until they develop a deep, even brown color. Remove the ribs from the pot and set them aside.
Deglaze the pot with beef broth, scraping up any browned bits from the bottom. Whisk cornstarch with a small amount of warm broth to create a slurry. Add the slurry back to the pot along with cranberry juice, stone-ground mustard, crushed red pepper flakes, fresh cranberries, and balsamic vinegar. Stir the mixture thoroughly and return the short ribs to the pot.
Cover the pot and simmer on low heat for approximately 2 to 2.5 hours. Occasionally, spoon the sauce over the ribs to ensure even cooking. The ribs should be tender, and the sauce should have thickened to your desired consistency.
Notes