Red Wine & Cranberry Braised Short Ribs
Are you looking for an easy, INCREDIBLE, festive dinner? This is it! These best ever braised short ribs have a tiny little twist- cranberries! They add a tart yet sweet kick to the dish that compliments the succulent meat oh so well. Serve it over mashed potatoes and you have the best dinner of your life. Seriously.
Ingredients
Short Ribs:
5 pounds bone in beef short ribs
Salt
pepper
1 onion, sliced
2 shallots, sliced
7 cloves garlic, smashed
6 carrots, sliced
2 tablespoons tomato paste
2 cups red wine (I used a Cabernet Sauvignon)
2 cups beef stock
1 tablespoon brown sugar
6 sprigs fresh rosemary
10 sprigs fresh thyme
3 bay leafs
3 cups fresh cranberries
Gremolata:
Zest of 1 lemon
1 sprig of rosemary, leaves removed and chopped finely
5 sprigs fresh thyme, leaves removed and chopped finely
1/2 teaspoon salt
1 garlic clove, finely minced
Mashed potatoes for serving
Instructions
Preheat your oven to 325 degrees F and heat up a dutch oven over medium high heat with a big drizzle of olive oil
Generously season all sides of the short ribs and add to the hot pan. Sear the ribs on both sides
Once the ribs are seasoned on both sides remove them and add to a plate. Set aside
To the pan add in the sliced onion, shallot, and carrots. Cook until the onions are starting to caramelize
Add in the garlic and cook until fragrant
Add in the tomato paste and stir to coat all of the veggies. Let it cook about a minute or so, to cook out the raw tomato paste flavor
Add in the wine, beef stock, brown sugar, bay leafs, rosemary, thyme, and another big pinch of salt and pepper. Stir to combine and scrape up any bits at the bottom of the pan
Turn the heat off and add in the seared shorts ribs, nestling them into the liquid. Add the cranberries on top of the short ribs, put the lid on, and put into the preheated oven
Baked for 2 1/2 to 3 hours until the short ribs are tender and falling off the bone
While the short ribs are cooking make the gremolata by adding the lemon zest, finely chopped rosemary, finely chopped thyme, salt, and minced garlic to a small bowl. Stir to combine and set aside
Once the ribs are cooked take out of the oven. Remove the sprigs of thyme, rosemary, and bay leaves
Serve the short ribs over a bed a creamy mashed potatoes, drizzle with a little of the pan sauce, and a good sprinkle of the gremolata