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short ribs nestled in corn grits garnished with fresh cranberries and thyme in a white bowl
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5 from 1 vote

Cranberry Braise Beef Short Ribs

Cranberry braised beef short ribs are slowly simmered with juicy cranberries, aromatic vegetables and red wine until fork tender. Perfect holiday meal!
Course Entrees, Main Courses
Cuisine American
Prep Time 22 minutes
Cook Time 45 minutes
Servings 6 people
Calories 400kcal
Author Lisa B.

Equipment

  • Instant Pot
  • Slow cooker
  • Dutch oven

Ingredients

  • 6 bone-in short ribs about 5 3/4 pounds
  • Kosher salt
  • Ground black pepper
  • Extra-virgin olive oil
  • 1/2 yellow onion cut into 1/2-inch pieces
  • 2 ribs celery cut into 1/2-inch pieces
  • 2 carrots peeled, cut into 1/2-inch pieces
  • 2 cloves garlic smashed
  • 1 cup fresh cranberries divided
  • 3 cans (6 ounces each) tomato paste
  • 1 cup hearty red wine
  • 1 bunch fresh thyme tied with kitchen string
  • 2 bay leaves

Instructions

Instant Pot Instructions:

  • Season the short ribs on all sides with salt and pepper.
  • Heat about two tablespoons of oil using the SAUTE function on the Instant Pot. Working in batches, brown the ribs on all sides. Set aside. Do not drain grease from the Instant Pot.
  • Puree the onion, carrots, celery, garlic and ½ cup of fresh cranberries in a food processor. Add the puree to the Instant Pot along with the remaining whole cranberries. Sauté until tender, about 5-7 minutes.
  • Add the tomato paste and sauté for another five minutes.
  • Add the red wine and scrape up any food that’s stuck on the bottom of the insert. Continue to simmer until the liquid is reduced by half, about 10 minutes. Turn off the SAUTE function.
  • Nestle the short ribs into the vegetable mixture. Add a fresh thyme bundle tied with kitchen twine and two whole bay leaves.
  • Select the MANUAL function and set it to high. Cook the short ribs for 45 minutes. Allow the pressure to release naturally for 15 minutes.
  • Remove and discard the thyme bundle and the bay leaves before serving.

Slow Cooker Instructions:

  • Season the short ribs on all sides with salt and pepper.
  • Heat about two tablespoons of oil in a large pan or stockpot over medium high heat. Working in batches, brown ribs on all sides. Set aside. Do not drain grease from the pan.
  • Puree the onion, carrots, celery, garlic and ½ cup of fresh cranberries in a food processor. Add the puree to the pot along with the remaining whole cranberries. Sauté until tender, about 5-7 minutes.
  • Add the tomato paste and sauté for another five minutes.
  • Add the red wine and scrape up any food that’s stuck on the bottom of the insert. Continue to simmer until the liquid is reduced by half, about 10 minutes.
  • Transfer the vegetables to the crock of a slow cooker. Add a fresh thyme bundle tied with kitchen twine and two whole bay leaves. Nestle the short ribs in the mixture. Cook on low for 4-6 hours until the meat is tender and sauce is concentrated.
  • Remove and discard the thyme bundle and the bay leaves before serving.

Oven Instructions:

  • Preheat the oven to 250 degrees F.
  • Season the short ribs on all sides with salt and pepper. Heat about two tablespoons of oil in a large Dutch oven with a lid or stockpot over medium high heat. Working in batches, brown ribs on all sides. Set aside. Do not drain grease from the pan.
  • Puree the onion, carrots, celery, garlic and ½ cup of fresh cranberries in a food processor. Add the puree to the pot along with the remaining whole cranberries. Sauté until tender, about 5-7 minutes.
  • Add the tomato paste and sauté for another five minutes.
  • Add one cup of hearty red wine and scrape up any food that’s stuck on the bottom of the pan. Continue to simmer until liquid is reduced by half, about 10 minutes.
  • If using a Dutch oven, nestle the short ribs into the vegetable mixture. If not using a Dutch oven, transfer vegetables to roasting pan or casserole dish with a lid. Add a fresh thyme bundle tied with kitchen twine and two whole bay leaves.
  • Nestle the short ribs in the mixture. Cover the pan. Roast the short ribs for three hours, until the meat is tender and falling off the bone.
  • Remove and discard the thyme bundle and the bay leaves before serving.

Notes

  • A hearty red wine such as a Cabernet Sauvignon, Zinfandel or Merlot is an excellent choice both for cooking the short ribs and to pair later. If you aren’t comfortable cooking with alcohol, you can substitute the red wine used in the recipe with beef stock.
  • Cranberry beef short ribs should be stored in an airtight container in the refrigerator within two hours after serving. Short ribs should be eaten within four days.
  • The short ribs can also be frozen for up to three months. Wrap the short ribs in a layer of plastic wrap followed by aluminum foil to prevent freezer burn. I also like to use a vacuum sealer.

Nutrition

Serving: 3ounces | Calories: 400kcal | Protein: 18g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 16g | Cholesterol: 80mg | Sodium: 43mg | Potassium: 190mg | Calcium: 1mg | Iron: 11mg