Why You’ll Love This Recipe
- Rich and Tender: The slow braising process ensures the short ribs become incredibly tender, melting in your mouth with every bite.
- Flavorful Marinade: The combination of red wine, cranberry sauce, and herbs creates a complex and delicious flavor profile that’s both savory and slightly tart.
- Versatile Dish: Perfect for holiday gatherings or a cozy family dinner, these short ribs are adaptable to many occasions.
- Easy Preparation: While the cooking time is long, the actual prep work is minimal, making it a great option for entertaining.
- Dietary Friendly: This recipe is naturally gluten-free and dairy-free, catering to a variety of dietary needs.
Ingredients & Preparation Notes
- Beef Short Ribs: Opt for bone-in ribs for the best flavor and texture. Trim excess fat to prevent the dish from becoming too greasy.
- Olive Oil: Used for browning the ribs, which adds depth to the dish.
- Onion and Garlic: These aromatics form the base of the flavor, so use fresh for the best results.
- Red Wine: A dry red wine works best. It not only adds flavor but also helps tenderize the meat during cooking.
- Beef Broth: Provides the necessary liquid for braising and adds a rich beefy flavor.
- Cranberry Sauce: Whole berry cranberry sauce is ideal as it adds texture and a touch of sweetness.
- Balsamic Vinegar: Enhances the tartness of the cranberries and adds a slight tang to the dish.
- Herbs: Thyme and rosemary add earthy notes that complement the other flavors.
When selecting ingredients, choose high-quality beef and fresh herbs to maximize flavor. For substitutions, you can use chicken broth instead of beef broth, and if you’re avoiding alcohol, replace the red wine with additional broth.
Professional Tips & Techniques
- Browning: Ensure the short ribs are well-browned before braising. This step, known as the Maillard reaction, is crucial for developing deep flavors in the dish.
- Deglazing: Use the red wine to deglaze the pot, scraping up the browned bits. This adds complexity to the sauce.
- Braising Temperature: The low and slow cooking at 325°F (163°C) allows the collagen in the meat to break down, resulting in tender ribs.
- Checking Doneness: The ribs are done when they easily pull away from the bone. This usually takes about 3 hours, but check after 2.5 hours to avoid overcooking.
- Reducing the Sauce: For a thicker, more concentrated sauce, strain it after cooking and simmer on the stovetop until it reaches your desired consistency.
Recipe Variations
- Herb Variations: Try using fresh herbs like sage or oregano instead of dried thyme and rosemary for a different flavor profile.
- Citrus Twist: Add the zest of an orange to the braising liquid for a citrusy note that complements the cranberries.
- Spicy Kick: Include a pinch of red pepper flakes or a diced jalapeño for some heat.
- Vegetarian Option: Use large portobello mushrooms instead of short ribs and vegetable broth for a meatless version.
- Gluten-Free: Ensure your cranberry sauce and beef broth are gluten-free if needed.
- Holiday Version: Add a splash of port wine and a few whole cranberries for a festive touch.
- Summer Adaptation: Use fresh, in-season berries like blackberries or raspberries instead of cranberries for a lighter, summery version.
- Low-Carb: Reduce the amount of cranberry sauce and use a sugar-free version to lower the carb content.
Serving Suggestions
- Mashed Potatoes: The creamy texture of mashed potatoes pairs perfectly with the rich sauce of the short ribs.
- Roasted Vegetables: Serve with roasted root vegetables like carrots, parsnips, and Brussels sprouts for a hearty meal.
- Polenta: Creamy polenta is another excellent option to soak up the delicious braising liquid.
- Green Salad: A simple green salad with a vinaigrette dressing can balance the richness of the dish.
- Presentation: Garnish with fresh herbs like parsley or thyme for a pop of color. Arrange the ribs on a platter and drizzle with the sauce for an elegant presentation.
- Wine Pairing: A full-bodied red wine like Cabernet Sauvignon or Merlot complements the flavors of the short ribs.
Storage & Make-Ahead Tips
- Refrigeration: Store leftover short ribs in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: These ribs freeze well. Place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Make-Ahead: You can prepare the short ribs a day in advance. The flavors will meld together even more, and you can easily reheat them before serving.
- Reheating: Reheat gently on the stovetop or in the oven at a low temperature to prevent the meat from drying out.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the short ribs a day in advance. The flavors will deepen, and you can reheat them before serving.
Q: What can I use instead of red wine?
You can substitute the red wine with additional beef or chicken broth, or use a non-alcoholic red wine if preferred.
Q: How do I know when the short ribs are done?
The short ribs are done when the meat is tender and easily pulls away from the bone. This usually takes about 3 hours of braising.
Q: Can I use boneless short ribs?
Yes, you can use boneless short ribs, but they may cook faster, so check for doneness after 2 hours.
Q: Is there a vegetarian version of this recipe?
Yes, you can use large portobello mushrooms instead of short ribs and vegetable broth for a vegetarian option.
Q: How can I thicken the sauce?
To thicken the sauce, strain it after cooking and simmer on the stovetop until it reaches your desired consistency.
Q: Can I use fresh cranberries instead of cranberry sauce?
Yes, you can use fresh cranberries. Add them to the pot with the other ingredients and let them cook down during the braising process.
Q: What side dishes go well with these short ribs?
Mashed potatoes, roasted vegetables, polenta, and a green salad are all excellent side dish options to complement the short ribs.
Conclusion
Cranberry Short Ribs are a delicious and comforting dish that’s perfect for any occasion. The slow braising process ensures tender, flavorful meat that’s enhanced by the unique combination of red wine and cranberries. Whether you’re hosting a holiday meal or looking for a cozy family dinner, this recipe is sure to impress.
Give it a try and let us know how it turns out! Don’t forget to share your creations on social media and tag us for a chance to be featured. Enjoy the rich flavors and the joy of sharing a homemade meal with your loved ones.
Cranberry Short Ribs
Equipment
- Dutch oven or heavy-bottomed pot with a lid
- Tongs for handling the ribs
- Measuring cups and spoons
Ingredients
- 4 pounds bone-in beef short ribs trimmed of excess fat
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 cup red wine dry preferred
- 2 cups beef broth
- 1 cup cranberry sauce whole berry
- 2 tablespoons balsamic vinegar
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- Reduce the heat to medium and add the chopped onion to the pot. Sauté until the onions are soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes.
- Add the beef broth, cranberry sauce, balsamic vinegar, thyme, and rosemary to the pot. Stir to combine and bring the mixture to a simmer.
- Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
- Braise the short ribs in the oven for about 3 hours, or until the meat is tender and falling off the bone.
- Once cooked, remove the short ribs from the pot and skim off any excess fat from the braising liquid. If desired, you can strain the sauce and reduce it on the stovetop for a thicker consistency.