Braised Cranberry Beef Short Ribs
by Julie Van Rosendaal
Cranberries cut the richness of short ribs, creating a tangy sauce that’s perfect for draping over mashed potatoes. Try braising lamb shanks the same way.
olive oil, for cooking
6 large beef or bison short ribs (about 2 lb.)
salt and freshly ground pepper, to taste
1 small onion, halved and thinly sliced
2 carrots, cut into 1-inch pieces
2 garlic cloves, crushed
1/4 c. balsamic vinegar
1 c. red wine
2 c. fresh or frozen cranberries
2-3 sprigs fresh thyme
1 sprig rosemary
2-3 c. low-sodium beef stock
Preheat the oven to 300°F. Salt and pepper the ribs. Set a large, heavy Dutch oven over medium-high heat, add a drizzle of oil and brown the ribs on all sides, transferring them to a plate as you go. Add the onion and carrots to the pan and cook for a few minutes, until they start to turn golden on the edges, loosening any browned bits from the bottom of the pan. Add the garlic and cook for another minute. Pour in the balsamic vinegar and cook for a minute, scraping up any browned bits left on the bottom of the pan.
Return the ribs to the pot and add the wine, cranberries, thyme, rosemary, and enough stock to come about halfway up the sides of the ribs. Cover and slide into the oven for 3 to 3-1/2 hours, or until the ribs are very tender. Serve over mashed potatoes, with the braising sauce.