Recipes Beef Ribs – Braised Beef Ribs with Cranberries
Short ribs are great for braising because the process of cooking them slowly makes them extremely tender. This recipe incorporates cranberries into the braise and is really, really good! Another great thing about beef short ribs is the price. They are very inexpensive and delicious! Here is what you are going to need for this:
7 or 8 – 4 to 5 inch beef short ribs
3 sprigs thyme, leaves removed
3 large garlic cloves, coarsely chopped
1 ½ cups frozen cranberries, thawed
2 medium white onions, coarsely sliced
1 small fennel bulb, coarsely sliced
1 cup red wine
2 cups beef broth
1 Tbs. salt mixed with 1-teaspoon ground black pepper, ½
teaspoon cumin and ½ teaspoon dry sage
Preheat oven to 325 degrees.
Rinse and pat dry the ribs. Rub with the salt mixture.
Coat the bottom of an ovenproof pan with olive oil.
Add the ribs, in a single layer and brown evenly on all sides. Work in batches if necessary.
Remove the ribs from the pan. Discard all but 1-tablespoon excess fat.
Add the onion, fennel, thyme and garlic. Stir well and cook for 1 to 2 minutes.
Add ½ of the red wine to the pan and deglaze it, scraping all the brown bits on the bottom.
Add the cranberries and return the ribs to the pot.