Cranberry Braised Short Ribs

Serves: 4

Ingredients

• 5 lbs. bone-in beef short ribs
• 2 tbsp. olive oil
• 1 salt and pepper, to taste
• 1 yellow onion, thinly sliced
• 2 shallots, thinly sliced
• 4 carrots, chopped
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp. tomato paste
• 1 tbsp. brown sugar
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 cups fresh cranberries

Directions

1. Preheat the oven to 325°F.
2. Season short ribs with salt and pepper. Heat olive oil in a large, oven-safe skillet or Dutch oven over med-high heat; sear ribs on both sides, then remove and set aside.
3. In the same skillet, add onions, shallots, and carrots. Stir for 5-10 minutes until onions begin to caramelize. Return ribs to skillet.
4. Add wine, broth, tomato paste, brown sugar, thyme, rosemary, bay leaves, and top with cranberries. Season with salt and pepper and gently stir to combine all ingredients. Cover and transfer to the oven. Cook for 2.5-3 hours until the short ribs are tender and falling off the bone.
5. Enjoy over mashed potatoes

Store at room temperature. This recipe freezes well.