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Cranberry and Port-Braised Short Ribs

Cranberry and Port-Braised Short Ribs
  • 5.00 / 5 5
1 vote, 5.00 avg. rating (92% score)
Published in Nov 2006
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Total Time: 1

Yield: 4 to 6 servings

Ingredients:

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

Instructions:

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 saut

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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.

    Reply

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