Introduction
There’s something magical about short ribs. Maybe it’s the way they melt in your mouth, or how they soak up every bit of flavor from the slow cooking process. But when you add a tangy cranberry sauce to the mix, it’s next-level delicious. The cranberry’s bright sweetness and slight tartness balance out the rich, tender beef, creating a dish that feels like a cozy hug on a plate.
I first discovered this recipe one chilly evening when I was craving something comforting yet a little different. I had some fresh cranberries in the fridge and thought, “Why not try something new with short ribs?” The result was nothing short of amazing. My family loved it, and it quickly became a go-to dish for cozy dinners and holiday feasts. The combination of deep, savory flavors from the beef and the sweet-tart cranberries is a perfect match. Plus, it’s so easy to prepare, making it ideal for a weekend dinner or special occasion.
If you’ve never cooked short ribs before, don’t worry! This recipe is foolproof and will have you feeling like a pro in no time. Let’s dive into the recipe, shall we?
Why You’ll Love This Recipe
- Easy to Make: The most work you’ll do is browning the short ribs and then letting them simmer low and slow in a rich, flavorful sauce. No complicated techniques here—just simple ingredients and a bit of patience.
- Family-Friendly: Whether you’re cooking for a crowd or just your family, this recipe works every time. The rich flavors of the beef, complemented by the sweet-tart cranberry sauce, are sure to impress even the pickiest eaters. Plus, the tender short ribs are perfect for both kids and adults.
- Rich, Comforting Flavor: The short ribs become so tender they practically fall off the bone, and the cranberry sauce infuses the meat with a vibrant, deep flavor. The hint of orange zest in the sauce adds a citrusy brightness that brings everything together.
Preparation Time and Servings
- Total Time: 4 hours
- Preparation Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Servings: 4–6 people
Nutrition Facts
- Calories per serving: 450
- Protein: 30g
- Carbs: 20g
- Fat: 30g
Ingredients
For this recipe, you’ll need a few simple ingredients that really come together to create something extraordinary. Here’s everything you’ll need:
- 4–6 bone-in beef short ribs (about 2.5–3 pounds)
- Salt and pepper, to season
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh cranberries
- 1/2 cup orange juice
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1/2 cup beef broth
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Zest of 1 orange
The ingredients are simple, but together, they create a perfect balance of flavors. The short ribs bring a rich, meaty flavor, while the cranberries, orange juice, and honey add layers of sweetness and acidity. The balsamic vinegar gives the dish depth, and the herbs lend a fragrant touch. You’ll love how they all come together!
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your ribs cook slowly and become meltingly tender.
- Season the short ribs generously with salt and pepper on all sides. This step is important to bring out the natural flavor of the meat.
- Heat the olive oil in a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the short ribs, working in batches if necessary. Brown the ribs on all sides, about 4-5 minutes per side. This will create a nice, flavorful crust.
- Remove the ribs from the pot and set them aside. Don’t worry if there’s some browned bits stuck to the bottom of the pot—that’s all flavor we’re going to build on!
- Add the chopped onion to the same pot and cook for 3-4 minutes, or until softened. Stir frequently to scrape up any bits from the bottom of the pot.
- Add the minced garlic and cook for another 30 seconds, until fragrant.
- Pour in the cranberries, orange juice, balsamic vinegar, honey, Dijon mustard, and beef broth. Stir well to combine all the ingredients, ensuring the honey is dissolved.
- Add the rosemary, thyme, and orange zest. These herbs will infuse the sauce with a lovely, aromatic flavor.
- Return the short ribs to the pot, making sure they’re submerged in the sauce. If necessary, add a bit more beef broth to cover the ribs.
- Cover the pot with a lid and place it in the preheated oven. Bake for 3 hours, turning the ribs once halfway through, until the meat is incredibly tender and falls off the bone.
- Remove the ribs from the oven and let them rest for a few minutes before serving. You can skim off any excess fat from the sauce if desired, or leave it for extra richness.
- Serve the short ribs with a generous spoonful of the cranberry sauce on top.
How to Serve
This dish is hearty and flavorful on its own, but there are a few sides that would make it even better:
- Serve over mashed potatoes: The creamy potatoes are perfect for soaking up the savory cranberry sauce.
- Pair with roasted vegetables: Roasted carrots, Brussels sprouts, or sweet potatoes would complement the richness of the short ribs beautifully.
- For a lighter touch, serve the short ribs with a simple side salad of arugula or mixed greens dressed with a light vinaigrette.
For a complete dinner, add a loaf of crusty bread to help mop up the delicious sauce.
Additional Tips
- Browning the meat: Don’t skip the browning step! It adds so much flavor to the finished dish. Make sure to get a nice sear on all sides of the short ribs for that deep, rich color.
- Don’t rush the slow cooking: These short ribs need time to become fall-apart tender. The low and slow method ensures they’re perfectly cooked.
- Seasoning is key: Taste your sauce before serving and adjust the seasoning with more salt, pepper, or honey if needed. A little extra sweetness or salt can make all the difference.
- Optional cranberry tweak: If you want a smoother sauce, you can blend the cranberries once they’ve softened in the pot for a velvety texture.
- Resting time: Let the short ribs rest for a few minutes after cooking. This allows the juices to redistribute, making them even more tender.
Recipe Variations
- Cranberry Sauce Twist: Want to add a little more depth? Stir in a spoonful of orange marmalade to the cranberry sauce for extra sweetness and a citrusy zing.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a bit of heat. The balance between sweet, savory, and spicy is absolutely amazing.
- Herb Variations: If you don’t have rosemary or thyme, feel free to swap them out with fresh sage or bay leaves. They all bring their own unique flavor to the dish.
- Gluten-Free Option: This recipe is naturally gluten-free, but if you want a gluten-free side dish, try serving it with quinoa or cauliflower mash instead of potatoes.
Serving Suggestions
Here are a few ideas for sides and beverages to complement your Cranberry Short Ribs:
- Side Dishes: Pair the short ribs with creamy mashed potatoes, garlic butter roasted vegetables, or a crisp green salad.
- Wine Pairing: A medium-bodied red wine like Pinot Noir or a Malbec will work wonderfully with the richness of the short ribs and the tart cranberries.
- For the kiddos: Serve the short ribs over buttered noodles for a more kid-friendly twist.
Freezing and Storage
- Storage: Store any leftover short ribs in an airtight container in the fridge for up to 3 days. The flavors will continue to develop overnight, so it’s even better the next day!
- Freezing: If you want to freeze the leftovers, place the cooked short ribs in a freezer-safe container and freeze for up to 3 months. When ready to reheat, thaw them overnight in the fridge and reheat in the oven at 325°F until heated through.
Special Equipment
- Dutch Oven or Heavy-Bottomed Pot: This is key for even cooking and braising the short ribs. If you don’t have one, a large oven-safe pot will do just fine.
- Fine Mesh Strainer: For draining the cranberries and getting the perfect sauce consistency.
- Meat Thermometer: Optional, but helpful if you want to check the internal temperature of the short ribs. You want them to reach about 195°F for that perfect, fall-off-the-bone tenderness.
FAQ Section
- Can I use boneless short ribs?
Yes! Boneless short ribs work perfectly. Just reduce the cooking time slightly, as they cook a bit faster than bone-in ribs. - Can I make this dish ahead of time?
Absolutely! You can make it a day ahead, then reheat it when you’re ready to serve. The flavors will be even more delicious the next day. - What can I use if I don’t have fresh cranberries?
You can substitute dried cranberries or cranberry sauce, but fresh cranberries will give the dish a more vibrant flavor. - Can I use a slow cooker?
Yes! Brown the short ribs first, then transfer them to a slow cooker with the cranberry sauce ingredients. Cook on low for 6-8 hours until tender.
Cranberry Short Ribs
- Total Time: 4 hours
Ingredients
Scale
- 4–6 bone-in beef short ribs (about 2.5–3 pounds)
- Salt and pepper, to season
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh cranberries
- 1/2 cup orange juice
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1/2 cup beef broth
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Zest of 1 orange
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your ribs cook slowly and become meltingly tender.
- Season the short ribs generously with salt and pepper on all sides. This step is important to bring out the natural flavor of the meat.
- Heat the olive oil in a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the short ribs, working in batches if necessary. Brown the ribs on all sides, about 4-5 minutes per side. This will create a nice, flavorful crust.
- Remove the ribs from the pot and set them aside. Don’t worry if there’s some browned bits stuck to the bottom of the pot—that’s all flavor we’re going to build on!
- Add the chopped onion to the same pot and cook for 3-4 minutes, or until softened. Stir frequently to scrape up any bits from the bottom of the pot.
- Add the minced garlic and cook for another 30 seconds, until fragrant.
- Pour in the cranberries, orange juice, balsamic vinegar, honey, Dijon mustard, and beef broth. Stir well to combine all the ingredients, ensuring the honey is dissolved.
- Add the rosemary, thyme, and orange zest. These herbs will infuse the sauce with a lovely, aromatic flavor.
- Return the short ribs to the pot, making sure they’re submerged in the sauce. If necessary, add a bit more beef broth to cover the ribs.
- Cover the pot with a lid and place it in the preheated oven. Bake for 3 hours, turning the ribs once halfway through, until the meat is incredibly tender and falls off the bone.
- Remove the ribs from the oven and let them rest for a few minutes before serving. You can skim off any excess fat from the sauce if desired, or leave it for extra richness.
- Serve the short ribs with a generous spoonful of the cranberry sauce on top.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 6
- Calories: 450
- Fat: 30g
- Carbohydrates: 20g
- Protein: 30g
Conclusion
I can’t wait for you to try these Cranberry Short Ribs! They’re perfect for cozy nights in or festive gatherings, and I know your family and friends will love them. If you make this recipe, be sure to tag me on Instagram or leave a comment below—I’d love to see how they turn out. Happy cooking!
