Braised Short Ribs with Cranberry-Red Wine Sauce

Tender, slow-braised short ribs in a rich sauce infused with red wine and tart cranberries—perfect for a hearty Thanksgiving main.

Cook time: 180 minutes

Servings: 4

Ingredients

• 4 pieces beef short ribs bone-in
• 2 tbsp olive oil
• 0 taste salt
• 0 taste black pepper
• 1 whole onion diced
• 2 whole carrots chopped
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup beef broth
• 1 cup cranberries fresh or frozen
• 2 sprigs fresh thyme
• 1 sprig rosemary

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven and sear the ribs on all sides until browned. Remove and set aside.
3. In the same pot, sauté onions, carrots, and garlic until softened. Add tomato paste and cook for 2 minutes.
4. Pour in red wine and scrape the bottom of the pot. Add beef broth, cranberries, thyme, and rosemary. Return ribs to the pot, ensuring they are mostly submerged. Cover and bake for 2.5-3 hours until tender.
5. Serve ribs with the sauce over mashed potatoes or creamy polenta.