Cranberry braised short ribs recipe

Google+ Pinterest LinkedIn Tumblr +

  • 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
  1. Preheat the oven to 150°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Serve with some of the cooking juices poured over the ribs and the parsley sprinkled on top.

About Author

Comments are closed.