Cranberry Braised Short Ribs
Impress your friends and family this Christmas dinner with a beautifully seasoned and marinated short ribs using red wine, thyme, bay leaf and everything delicious. Sprinkle pomegranate on top for a festive presentation!
Recipe - Save-on-Foods
Cranberry Braised Short Ribs
Prep Time30 Minutes
0Cook Time4 Minutes
Ingredients
4 pounds bone-in beef short ribs
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 large carrots, chopped
2 celery stalks, chopped
1 cup pomegranate juice
1 cup frozen cranberries
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon honey
1 cup fresh pomegranate seeds
2 sprigs fresh rosemary
Directions
- Prep and Sear the Ribs:
- Season the short ribs generously with salt and pepper.
- In a large, heavy-bottomed pot (like a Dutch oven), heat the olive oil over medium-high heat.
- Add the short ribs in batches and sear them on all sides until browned (about 2-3 minutes per side). Transfer the ribs to a plate and set aside
- Sauté Vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Deglaze and Add Ingredients:
- Pour in the pomegranate juice and red wine, stirring to scrape up any browned bits from the bottom of the pot.
- Add the beef broth, tomato paste, cranberries, and honey. Stir to combine.
- Add Herbs and Braise:
- Return the short ribs to the pot. Add the rosemary, thyme, and bay leaf.
- Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (165°C).
- Braise the short ribs for about 2.5 to 3 hours, or until they are tender and falling off the bone.
- Finish the Sauce:
- Remove the pot from the oven. Carefully transfer the ribs to a plate and cover them with foil to keep warm.
- Remove the rosemary, thyme, and bay leaf from the sauce. If you prefer a thicker sauce, stir in the cornstarch mixture and cook over medium heat until the sauce thickens.
- Serve:
- Spoon the sauce over the short ribs and garnish with fresh pomegranate seeds for a festive presentation. These short ribs pair wonderfully with mashed potatoes, roasted vegetables, or a hearty grain like farro.
30 minutes
Prep Time
4 minutes
Cook Time
0
Servings
Directions
- Prep and Sear the Ribs:
- Season the short ribs generously with salt and pepper.
- In a large, heavy-bottomed pot (like a Dutch oven), heat the olive oil over medium-high heat.
- Add the short ribs in batches and sear them on all sides until browned (about 2-3 minutes per side). Transfer the ribs to a plate and set aside
- Sauté Vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Deglaze and Add Ingredients:
- Pour in the pomegranate juice and red wine, stirring to scrape up any browned bits from the bottom of the pot.
- Add the beef broth, tomato paste, cranberries, and honey. Stir to combine.
- Add Herbs and Braise:
- Return the short ribs to the pot. Add the rosemary, thyme, and bay leaf.
- Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (165°C).
- Braise the short ribs for about 2.5 to 3 hours, or until they are tender and falling off the bone.
- Finish the Sauce:
- Remove the pot from the oven. Carefully transfer the ribs to a plate and cover them with foil to keep warm.
- Remove the rosemary, thyme, and bay leaf from the sauce. If you prefer a thicker sauce, stir in the cornstarch mixture and cook over medium heat until the sauce thickens.
- Serve:
- Spoon the sauce over the short ribs and garnish with fresh pomegranate seeds for a festive presentation. These short ribs pair wonderfully with mashed potatoes, roasted vegetables, or a hearty grain like farro.
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