Short ribs are tough but extremely flavorful. In order to enjoy them at their best they need to cook very slowly and for a long time. This braised short ribs recipe is made in a Dutch oven. The ribs are rubbed in spices, browned and then braised in red wine with cranberries. This is a phenomenal meal for colder days. Don’t shy away from serving it to your friends when you are entertaining.
Short ribs are inexpensive and are a great way to feed a crowd. You have to be careful to cook them until they are nice and tender or they will be chewy and hard to eat.
If you cannot find cranberries where you live forget about them! They are a great addition to this braised short ribs recipe but they are not a deal breaker. You can also add different dried fruits to this instead of the cranberries such as prunes, dates or apricots.
Here is what you are going to need for this exquisite braised short ribs recipe:
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.
Add the rest of the wine and the broth. Bring to a boil. Cover and place in oven.Braise for 2 hours.
Serve with mashed potatoes or polenta.
CALORIES 393.78; FAT 20.27 grs (sat 7.54; mono 8.95; poly 0.89); PROTEIN 36.78 grs ; FIBER 3.69 grs; CARBS 15.38 grs; CHOLESTEROL 80.78 mg; IRON 3.60 mg; SODIUM 1125.97 mg; CALCIUM 75.16 mg