Slow Sunday · Inspired by Fellow Cooks

Cranberry Braised Short Ribs with Red Wine Glaze

Name: Cranberry Braised Short Ribs with Red Wine Glaze
Yield: 4
Ingredients: 4 bone-in short ribs; Kosher salt and black pepper; 2 tbsp oil; 1 onion, diced; 2 garlic cloves, minced; 1½ cups dry red wine; 1 cup beef stock; 1½ cups fresh or frozen cranberries; 2 tbsp brown sugar; 2 sprigs thyme

The holiday short rib. Bone-in short ribs braised with cranberries and red wine, then glazed in the reduced sauce until glossy and deep red.

TimeAbout 3½–4 hours (mostly hands-off)

Serves4

EaseMedium

CutShort Rib Bone-In Dino

TargetFork-tender

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Inspired by Plan Eat Post Repeat.

Cranberry Braised Short Ribs with Red Wine Glaze

Ingredients

10 items

Legacy Maker Farms 1876 Single-Source4 bone-in short ribs
Kosher salt and black pepper
2 tbsp oil
1 onion, diced
2 garlic cloves, minced
1½ cups dry red wine
1 cup beef stock
1½ cups fresh or frozen cranberries
2 tbsp brown sugar
2 sprigs thyme

Method

1Heat the oven to 325°F. Season the short ribs and brown them well in a Dutch oven. Remove.
2Soften the onion and garlic, add the wine and scrape the pan.
3Return the ribs with the stock, cranberries, sugar and thyme. Cover and braise 3–3½ hours.
4Lift out the ribs. Simmer the liquid until it thickens into a glaze, then spoon over the ribs.

Tap a step to mark it done.

Fork

Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.

Made with Legacy Maker Farms 1876 Single-Source Short Rib Bone-In Dino · 1.25+ Lb. Each Legacy Maker Farms 1876 Single-Source beef: raised on our Indiana farm, dry-aged and cut by hand under the eye of our master butcher.

Get this cut Find our beef online and at retailers and butcher shops across Indiana and Illinois.

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