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