- Yield: 4 Servings
- Total Time: 3 Hours
- 1 tablespoon solid cooking fat
- 1.8 kg grass-fed beef short ribs
- 250 ml Bone Broth
- 250 ml unsweetened cranberry juice
- 90 g fresh or frozen cranberries
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- ¼ teaspoon sea salt
- 2 tablespoons chopped fresh flat-leaf parsley
How to Make It
- Preheat the oven to 150°C.
- Heat the fat in a large, heavy-bottomed ovenproof pot with a lid on medium–high heat. Working in batches, brown the ribs well on all sides.
- Add the bone broth, cranberry juice, cranberries, vinegar, bay leaf and salt to the pot. The liquid should come up to about one-third of the level of the meat—if any less, add a little bit more broth or water.
- Making sure that your lid fits tightly, braise for 2 to 3 hours in the oven, checking periodically that the liquid is barely simmering, and that there is enough liquid (you shouldn’t have a problem if the lid seals well). It is finished when the meat is falling off the bone.
- Carefully transfer the short ribs to a plate and cover the meat. Strain the liquid into a large bowl, then pour it into a saucepan, bring it to a boil, and reduce the quantity by about half (you should have about 185 ml).
- Serve with some of the cooking juices poured over the ribs and the parsley sprinkled on top.