Short Ribs with Cranberry Gravy

Have I told you how much I love cranberries? Cranberry sauce, cranberry muffins, I even added dried cranberries to some chocolate chip oatmeal cookies recently (that were then promoted on ABC’s The Chew). I just can’t get enough, which is why I always seem to (luckily) have a bag or two left over from the holidays tucked away in the freezer. If you’re anything like me you have a cup or two of leftover cranberries too, which means you’re all set to make these delicious short ribs for dinner.

Short ribs are perfect for this time of year because they’re a nice hearty meat entreé that’ll warm you up all the way to your soul. There’s only one drawback with sort ribs – they usually take two or three hours to cook. While this could be a turn off to some, trust me when I tell you, you want to take the time to make these suckers.

The most common ways to cook short ribs are braised in an oven-proof pot or cooked in the slow cooker. When braised, potatoes and carrots are usually added to the pot. This not only makes for a nice filling meal, all the vegetables and stock add a rich flavor that you just can’t get from roasting.

What I especially love about braising, is the rich, thick gravy that comes from the braising liquid, which is usually made up of stock and spices. Not this braising liquid, though. This braising liquid is comprised of beef stock, cranberry juice and whole cranberries. Those berries add a delightfully tart, fruity flavor that gives great depth to the meat and makes for a really special sauce. A sauce that’ll definitely make you run out and stock up on cranberries… even if you already have a bag or two stowed away in the freezer.

Short Ribs with Cranberry Gravy (adapted from Better Homes and Gardens)

Ingredients:

• 1 tablespoon olive oil
• 4 pounds bone-in beef short ribs
• 1 cup onion wedges
• 4 garlic cloves, minced
• 1 tablespoon thyme, chopped
• 1 pound baby red potatoes, halved
• 4 large carrots, chopped
• 3 cups cranberry juice
• 3 cups beef broth
• 1-1/2 cups fresh or frozen cranberries

Directions:

1. Preheat the oven to 375°F.
2. Heat the oil in a large oven-proof pot over medium heat.
3. Sprinkle the ribs with salt and pepper. Place the ribs in the pot and cook until brown on all sides. Transfer the seared ribs to a plate and set aside.
4. Add the onions and garlic to the pot and cook over medium heat until tender, about five minutes.
5. Add the thyme and cook for another minute.
6. Add the potatoes, carrots, cranberry juice, beef broth, and cranberries to the pot and bring to a boil. Return the ribs and any juices to the pot. Cover, place in the oven and cook for 2 hours.
7. Transfer the ribs and vegetables to a plate. Skim the fat off the liquid and simmer on the stove, uncovered for 20 minutes. Serve the ribs with the gravy and enjoy.