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Red Wine Cranberry Braised Short Ribs Recipe

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Red Wine Cranberry Braised Short Ribs Recipe

Indulge in a delectable culinary experience with this Red Wine Cranberry Braised Short Ribs recipe. These succulent and tender short ribs are slow-cooked to perfection in a rich and flavorful sauce made with red wine and cranberries. This dish is a showstopper that’s perfect for special occasions or when you simply crave a comforting and satisfying meal. Let’s dive into the recipe and create a dish that will leave your taste buds singing.

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Table of Contents

  1. Introduction
  2. Ingredients
  3. Instructions
    • 3.1 Preparing the Short Ribs
    • 3.2 Searing the Short Ribs
    • 3.3 Making the Braising Sauce
    • 3.4 Braising the Short Ribs
  4. Serving Suggestions
  5. Conclusion

Introduction

Braising short ribs is a time-honored cooking technique that results in incredibly tender and flavorful meat. The addition of red wine and cranberries in this recipe takes the dish to a whole new level, providing a delightful balance of sweetness and depth of flavor.

Ingredients

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Before you begin, gather the following ingredients:

  • 4 pounds of beef short ribs
  • Salt and black pepper to taste
  • 2 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 3 cloves of garlic, minced
  • 1 cup of red wine (use a wine you enjoy drinking)
  • 1 cup of beef broth
  • 1 cup of fresh or frozen cranberries
  • 2 tablespoons of tomato paste
  • 1 tablespoon of brown sugar
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme

Instructions

3.1 Preparing the Short Ribs

  1. Start by preheating your oven to 325°F (163°C).
  2. Season the short ribs generously with salt and black pepper. Ensure that the seasoning covers all sides of the ribs.

3.2 Searing the Short Ribs

  1. In a large oven-safe Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
  2. Place the short ribs in the pot and sear them until they are browned on all sides. This should take about 5 minutes per side. Once seared, remove the ribs from the pot and set them aside.

3.3 Making the Braising Sauce

  1. In the same pot, add the chopped onion and diced carrots. Sauté them until they become tender and the onions turn translucent.
  2. Stir in the minced garlic and tomato paste, and cook for an additional 1-2 minutes.
  3. Pour in the red wine and beef broth, and bring the mixture to a simmer. Allow it to cook for about 5 minutes to reduce slightly.
  4. Add the cranberries, brown sugar, fresh rosemary, and fresh thyme to the pot. Stir everything together.

3.4 Braising the Short Ribs

  1. Return the seared short ribs to the pot, nestling them into the sauce.
  2. Cover the pot with a lid and transfer it to the preheated oven.
  3. Braise the short ribs in the oven for 2.5 to 3 hours or until the meat is fork-tender and easily falls off the bone.

Serving Suggestions

  • Serve the red wine cranberry braised short ribs over a bed of creamy mashed potatoes, polenta, or a simple risotto.
  • Drizzle some of the flavorful sauce over the ribs and garnish with fresh rosemary or thyme leaves for an elegant presentation.

Conclusion

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This Red Wine Cranberry Braised Short Ribs recipe is a true culinary masterpiece that will impress your family and guests alike. The combination of tender short ribs, rich red wine, and tart cranberries creates a symphony of flavors that will leave you craving more. Whether you’re celebrating a special occasion or simply treating yourself to a memorable meal, this dish is the perfect choice.

So, roll up your sleeves, pour yourself a glass of that red wine you used in the recipe, and get ready to savor every bite of these mouthwatering short ribs. Enjoy!

Source: halfbakedharvest.com

Red Wine Cranberry Braised Short Ribs Recipe

Red Wine Cranberry Braised Short Ribs Recipe

Yield: 6
Prep Time: 20 minutes
Cook Time: 6 hours

Indulge in a delectable culinary experience with this Red Wine Cranberry Braised Short Ribs recipe. These succulent and tender short ribs are slow-cooked to perfection in a rich and flavorful sauce made with red wine and cranberries. This dish is a showstopper that's perfect for special occasions or when you simply crave a comforting and satisfying meal. Let's dive into the recipe and create a dish that will leave your taste buds singing.

Ingredients

  • 5 pounds bone in, beef short ribs
  • kosher salt and black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 shallots, thinly sliced
  • 4 carrots, chopped
  • 2 cups dry red wine, such as Cabernet Sauvignon
  • 2 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar or honey
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 cups fresh cranberries
  • mashed potatoes, for serving

Instructions

SLOW COOKER

  • 1. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 2. To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries. 3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

OVEN

  • 1. Preheat the oven to 325 degrees F.2. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!
Nutrition Information
Yield 1 Serving Size 6
Amount Per ServingCalories 8350Total Fat 549gSaturated Fat 233gTrans Fat 34gUnsaturated Fat 310gCholesterol 2270mgSodium 3754mgCarbohydrates 154gFiber 23gSugar 65gProtein 595g

The information contained herein is subject to change.

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