Picture this: it’s a chilly evening, and the comforting aroma of tender beef simmering with cranberries fills your kitchen, wrapping you in warmth. That’s the beauty of my Cranberry Braised Short Ribs. This dish isn’t just a meal; it’s an experience that beckons with promises of rich, deep flavors. The marriage of savory short ribs and the sweet-tart notes of cranberry juice creates a symphony that dances on your taste buds and makes every bite a delight.
I discovered this recipe during one of those cozy autumn weekends when I was seeking something special to warm the soul. The result? A fork-tender short rib dish that not only impressed my dinner guests but also became a favorite for my family. Perfect for gatherings or intimate dinners, this recipe is the ultimate answer to your weeknight dinner rut.
Whether you’re a seasoned chef looking for a new challenge or someone craving homemade comfort food, these Cranberry Braised Short Ribs will surely dazzle and have everyone asking for seconds. Let’s dive into this delicious journey of flavor together!
Why are Cranberry Braised Short Ribs a must-try?
Tender, Flavorsome Delight: Indulge in the rich taste of fall with melt-in-your-mouth short ribs steeped in cranberry goodness.
Easy to Make: Despite the lengthy cook time, this dish requires minimal hands-on effort, letting you relax while it braises to perfection.
Crowd-Pleasing: Perfect for family dinners, this meal will impress your guests and make any night special.
Versatile Pairing: Serve it over creamy mashed potatoes or with crusty bread to soak up the delectable sauce.
Healthy Twist: Cranberries add a touch of sweetness without the extra sugar, making this dish as nourishing as it is comforting.
Cranberry Braised Short Ribs Ingredients
• Get ready to create a memorable meal!
For the Ribs
• Bone-in short ribs – the rich marbling ensures maximum flavor and tenderness.
• Neutral oil – for a perfect sear that locks in juices.
• Kosher salt and fresh cracked pepper – essential for enhancing the natural flavors of the meat.
For the Vegetables
• Unsalted butter – adds richness and depth to the flavor base.
• Yellow onion – finely diced for sweetness and aroma.
• Carrots – finely diced to add natural sweetness and color.
• Celery – finely diced for that classic mirepoix flavor.
• Garlic cloves – thinly sliced for a fragrant boost.
For the Braising Liquid
• Cranberry juice – use no sugar added for the perfect balance of tartness.
• Beef stock – the foundation for a savory, mouthwatering sauce.
• Dijon mustard – adds a tangy kick that elevates the dish.
• Beef flavored Better than Bouillon – a secret weapon for rich umami flavor.
For the Herbs & Garnish
• Fresh sage – imparts a warm, earthy aroma that complements the beef.
• Fresh rosemary – adds a fragrant, piney touch.
• Fresh thyme – lends a subtle depth of flavor.
• Cranberries – for a pop of color and a hint of tartness.
For Serving
• Mashed potatoes – creamy, comforting, and perfect for soaking up all that delicious sauce.
How to Make Cranberry Braised Short Ribs
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Preheat your oven to 350°F. This is the perfect temperature to slowly transform your short ribs into a tender masterpiece.
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Season the short ribs generously with kosher salt and fresh cracked pepper. Patting them dry first ensures a beautiful sear. Heat the oil in a Dutch oven over medium-high heat, then sear the beef on all sides until a rich, brown crust forms. Remove and set aside.
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Sauté the vegetables by reducing the heat to medium, adding the butter, followed by the diced onions, celery, and carrots. Cook for 4-5 minutes until softened and golden, then stir in the sliced garlic for another minute, releasing a heavenly aroma.
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Whisk together the braising liquid in a large measuring cup, combining cranberry juice, dijon mustard, beef stock, and beef bouillon paste. This mixture will add depth to the dish, so don’t rush this step!
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Nestle the short ribs back into the pot with the sautéed veggies, pouring in the braising liquid. Carefully tie the fresh herbs into a bundle using kitchen twine and tuck them in among the beef. Scatter the cranberries around for a burst of color and flavor. Cover the pot and transfer to the oven.
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Braise your ribs for 3 to 3 ½ hours until they become fork-tender. Once finished, allow them to rest covered for 30 minutes, which helps the juices redistribute. The final flourish? Discard herbs and serve them over creamy mashed potatoes, optionally thickening the braising liquid into a luscious gravy.
Optional: Drizzle with a touch of fresh herb oil for an elegant finish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing these Cranberry Braised Short Ribs ahead of time is a game changer for busy weeknights! You can sear the short ribs and sauté the vegetables up to 24 hours in advance. Just refrigerate the cooked ingredients in an airtight container. When you’re ready to serve, simply reheat the mixture on the stove while whisking together the braising liquid. Then, nestle the short ribs, veggies, and fresh herbs back into the pot, cover, and braise as directed. This method ensures the flavors meld beautifully, and you’ll still enjoy fork-tender results that are just as delicious as when made fresh!
Expert Tips for Perfecting Cranberry Braised Short Ribs
- Sear Well: Ensure the oil is hot before adding the short ribs. A good sear locks in the flavors and gives a beautiful crust.
- Use Fresh Ingredients: Fresh herbs and quality beef stock enhance the flavor of your braisest dish. Avoid substitutes for the best results!
- Monitor Liquid Levels: Depending on your pot, you may need to check the braising liquid halfway through. It should cover the ribs about halfway.
- Resting Period: Don’t skip the resting time after braising! This allows the meat to become even more tender and juicy before serving.
- Experiment with Sides: While mashed potatoes are classic, consider pairing with roasted veggies or creamy polenta for a delightful twist on serving your Cranberry Braised Short Ribs.
How to Store and Freeze Cranberry Braised Short Ribs
Fridge: Store leftover Cranberry Braised Short Ribs in an airtight container for up to 3 days. Make sure to include some of the braising liquid to keep the meat moist.
Freezer: If you want to save it for later, transfer the ribs to a freezer-safe bag or container. They can be frozen for up to 3 months. Ensure they’re well-wrapped to prevent freezer burn.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat gently on the stove or in the oven at 350°F until warmed through, adding a splash of liquid if necessary.
Serving Suggestions: For best flavor, serve reheated ribs over fresh mashed potatoes or alongside crusty bread to soak up the delicious sauce.
Cranberry Braised Short Ribs Variations
Feel free to make this dish your own with these delightful ideas that will add your unique touch!
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Smoky Flavor: Add 1-2 teaspoons of smoked paprika to the braising liquid for a warm, smoky undertone that beautifully complements the meat.
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Herb Infusion: Swap fresh herbs for 1 teaspoon of dried herbs like herbes de Provence for a fragrant, herbal twist that’s easy and packed with flavor.
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Spicy Kick: Incorporate a diced jalapeño or a pinch of red pepper flakes to the braising mix to add a warming heat that balances the cranberry tartness.
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Red Wine Boost: Replace half of the beef stock with dry red wine to deepen the flavor profile with a rich, complex taste that elevates your dish.
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Veggie-Loaded: Toss in some root vegetables like parsnips or sweet potatoes for added sweetness and texture, making this dish even heartier.
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Balsamic Glaze: Drizzle balsamic glaze over the ribs just before serving for a tangy sweetness that enhances the overall flavor and presentation.
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Fruit Swap: Use pomegranate juice instead of cranberry juice for a different yet equally delightful fruity flavor that will surprise and please the palate.
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Thickening Alternative: For a gluten-free option, use cornstarch or arrowroot powder mixed with cold water to thicken the braising liquid instead of reducing it.
Each of these variations opens a new door to flavor, allowing your Cranberry Braised Short Ribs to shine in beautifully delicious ways!
What to Serve with Cranberry Braised Short Ribs?
Enhance your cozy meal with sides that balance the rich, savory flavors of this tender beef masterpiece.
- Creamy Mashed Potatoes: The perfect canvas for soaking up the luscious braising liquid, adding comfort to every bite.
- Roasted Brussels Sprouts: Their slight bitterness and caramelized sweetness contrast beautifully with the sweet-tart cranberries in the dish.
- Buttery Cornbread: A soft, warm slice perfect for mopping up any leftover sauce, adding a delightful southern twist to the meal.
- Crispy Green Beans: Tossed with garlic and olive oil, these provide a fresh, crunchy element that brightens the rich flavors of the ribs.
- Garlic Bread: Soft on the inside and crusty on the outside, it’s a wonderful way to enjoy every drop of sauce left on your plate.
- Full-bodied Red Wine: A glass of cabernet or merlot complements the beef’s richness and enhances the overall dining experience.
- Light Salad: A simple arugula salad with lemon vinaigrette offers freshness to balance the heartiness of the short ribs, making each bite more satisfying.
- Chocolate Lava Cake: Indulge in dessert with a warm, gooey cake that melts in your mouth, perfect for a decadent finish to your meal.
Cranberry Braised Short Ribs Recipe FAQs
What should I look for when selecting short ribs?
When choosing bone-in short ribs, look for pieces that have a good amount of marbling, as this will contribute to the tenderness and flavor. The meat should be bright red with no dark spots or off smells. If possible, get them from a reputable butcher to ensure quality.
How should I store leftover Cranberry Braised Short Ribs?
Absolutely! Store your leftover short ribs in an airtight container in the refrigerator for up to 3 days. Remember to include some of the braising liquid, as it helps to keep the meat moist and flavorful during storage.
Can I freeze Cranberry Braised Short Ribs?
Yes, you can! To freeze, transfer the short ribs to a freezer-safe bag or container. Be sure to include the braising liquid, then seal tightly, and label. They can be safely frozen for up to 3 months. When ready to enjoy, thaw them overnight in the fridge.
How do I reheat the braised short ribs?
When it’s time to dig in, reheat gently to maintain the tenderness. Thaw your ribs in the fridge overnight if frozen. For reheating, place them in a pot over low heat on the stove or in the oven at 350°F, adding a splash of liquid to prevent drying out. Cover with foil to keep moisture in, and heat until warmed throughout, approximately 20-30 minutes.
What if the short ribs are tough after cooking?
If the ribs aren’t as tender as you’d like after the suggested braising time, don’t fret! Simply cover and return them to the oven, braising for an additional 30 minutes to an hour. The low and slow cooking method is key, so give them time to break down. Ensure they are submerged in the braising liquid to create a moist cooking environment.
Are Cranberry Braised Short Ribs pet-friendly?
While the short ribs themselves might seem tempting for your furry friends, they are not suitable for pets due to present ingredients like garlic and certain seasonings. It’s best to keep this delightful dish for human consumption only! If you’re looking for something for your pet, consider plain cooked beef without any seasoning.
Savory Cranberry Braised Short Ribs for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Season the short ribs with kosher salt and fresh cracked pepper. Sear in hot oil until browned, then set aside.
- Sauté the vegetables with butter until softened, then stir in the garlic.
- Whisk together the braising liquid ingredients in a large measuring cup.
- Nestle the short ribs with the veggies and pour the braising liquid over. Tie herbs and add them in.
- Braise in the oven for 3 to 3 ½ hours until fork-tender. Rest for 30 minutes before serving over mashed potatoes.