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Cranberry and Port-Braised Short Ribs

by in Nov 2006
Cranberry and Port-Braised Short Ribs
5 votes, 4.60 avg. rating (89% score)
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Total Time: 1

Yield: 4 to 6 servings

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  • 5 pounds beef short ribs, cut into 2-inch pieces
  • 3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 4 cloves garlic, roughly chopped
  • 1 large parsnip, peeled and chopped (about 1 cup)
  • 3 ribs celery, trimmed and chopped (about 1-1/2 cups)
  • 3 tablespoons tomato paste
  • 1 750-ml bottle dry red wine
  • 1/2 cup ruby port
  • 3 tablespoons sugar
  • 2 cups fresh cranberries (about 2/3 bag)
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 3 cups beef or veal stock
  • Kosher or sea salt and freshly ground black pepper, to taste


Heat oven to 375°. In a large Dutch oven over medium-high heat, brown ribs in oil (in batches if necessary), about 2 minutes per side. Remove to a plate.

Lower heat to medium and sauté onions and garlic until soft, about 5 minutes. Add parsnip and celery; cook 5 minutes. Add tomato paste and cook an additional 3 minutes. Add wine, port, sugar, cranberries, thyme, bay leaf, and peppercorns. Cook until liquid is reduced by half, about 30 minutes.

Add stock, bring to a boil, and cook about 5 minutes. Return ribs to the pan and cover tightly; bake 3 hours. Let cool slightly, then remove ribs from liquid, separate meat from bones and cartilage, and reserve meat (discard bones and cartilage).

Pass vegetables and liquid through a sieve or a double layer of cheesecloth to separate liquid from solids, discarding solids. Skim oil from sauce and discard. Return liquid to stove and heat gently 5 minutes. Season with salt and pepper. Serve meat with sauce.

Updated Wednesday, November 1st, 2006

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One Response to Cranberry and Port-Braised Short Ribs

  1. Dawn Ross February 17, 2007 at 7:37 pm #

    I made this on a snowy Valentine’s Day and it was a perfect “snow day” dinner. The only change I made was to substitute dried cranberries for fresh because that’s all I had, it worked out great and I would make it again that way. Great depth of flavor and great the next day.

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