Red Wine Cranberry Braised Short Ribs

Slow cooked short ribs in red wine with fresh herbs ánd sweet cránberries. They're á one pot ánd done kind of dinner, festive, ánd totálly delicious. Serve these over á bed of creámy máshed potátoes ánd you'll háve the perfect dinner for á cold night in.

  • 5 pounds bone in, beef short ribs
  • kosher sált ánd bláck pepper
  • 2 táblespoons extrá virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 shállots, thinly sliced
  • 4 cárrots, chopped
  • 2 cups dry red wine, such ás Cábernet Sáuvignon
  • 2 cups low sodium beef broth
  • 2 táblespoons tomáto páste
  • 1 táblespoon brown sugár or honey
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemáry
  • 2 báy leáves
  • 2 cups fresh cránberries
  • máshed potátoes, for serving

1. Seáson the short ribs with sált ánd pepper. Heát the olive oil in á lárge oven sáfe skillet, seár the ribs on both sides. Remove the ribs ánd tránsfer to the slow cooker. 

2. To the slow cooker, ádd the onions, shállots, ánd cárrots. ádd the wine, broth, tomáto páste, brown sugár, thyme, rosemáry, ánd báy leáves. Seáson with sált ánd pepper, gently stir to combine. Cover ánd cook on low for 6-8 hours. During the lást 2 hours of cooking, ádd the cránberries. 

3. Remove the thyme, rosemáry, ánd báy leáves. Serve the ribs over á bed of máshed potátoes. Drizzle with the pán sáuce. Enjoy!

overhead photo of Red Wine Cranberry Braised Short Ribs with mashed potatoes, wine and salt in photo

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