Description
A delicious and impressive dish featuring tender short ribs braised in a rich red wine and cranberry sauce.
Ingredients
Scale
- 4 lbs short ribs
- 2 cups red wine
- 1 cup cranberry juice
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and brown the short ribs on all sides.
- Remove the short ribs and set aside.
- Add onion, carrots, celery, and garlic to the pot and sauté until softened.
- Stir in the tomato paste, red wine, cranberry juice, and beef broth.
- Add the short ribs back to the pot and sprinkle with thyme.
- Bring to a simmer, cover, and transfer to the oven.
- Braise for 2.5 to 3 hours, until the meat is tender.
- Remove from the oven and let rest before serving.
Notes
- Serve with mashed potatoes or crusty bread to soak up the sauce.
- Can be made a day ahead and reheated for better flavor.
- Adjust the sweetness of the sauce by adding more or less cranberry juice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg