Ingredients
Scale
- 4 pounds bone-in beef short ribs
- 2 tablespoons olive oil or neutral cooking oil
- 1 large yellow onion, roughly chopped
- 2 carrots, peeled and chopped
- 3 cups 100% unsweetened cranberry juice
- 1/2 cup red grape vinegar
- 1 tablespoon tomato paste
- 2 teaspoons kosher salt, plus more for seasoning
Instructions
- Step 1: Season the short ribs generously with salt and pepper. Preheat the Dutch oven over medium-high heat with the olive oil. Sear the ribs in batches until deeply browned on all sides (about 3-4 minutes per side), then remove them and set them aside.
- Step 2: Reduce the heat to medium, and add the chopped onion and carrots to the Dutch oven. Sauté for 5-7 minutes until the vegetables are softened, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste and cook for 1 minute.
- Step 3: Pour in the cranberry juice and balsamic vinegar. Bring the mixture to a simmer, stirring well, and reduce the liquid by about one-quarter. Add the two teaspoons of kosher salt and any desired herbs (such as bay leaves or thyme).
- Step 4: Preheat the oven to 325°F (160°C). Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover the Dutch oven tightly with its lid.
- Step 5: Transfer the Dutch oven to the preheated oven and braise for 3 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone. Rest the ribs in the liquid for 15 minutes before serving. Skim off any excess fat from the surface of the sauce before plating.
Notes
- Store leftovers in an airtight container for up to 3 days; chilling the sauce overnight allows you to easily scrape off and discard the solidified excess fat before reheating, resulting in a cleaner flavor.
- To reheat a large portion, return the ribs and sauce to the covered Dutch oven and warm slowly in a 300°F oven until heated through, about 30 minutes, or gently simmer on the stovetop.
- Serve these rich, tangy short ribs over creamy polenta or mashed parsnips, and finish with a sprinkle of fresh parsley or finely diced chives to complement the sauce's acidity.
- Do not skip Step 3; reducing the cranberry juice and vinegar mixture by one-quarter concentrates the sugars and acidity, ensuring a deep, balanced and robust sauce base rather than a thin, overly tart one.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 Braised Short Ribs (approx. 6 oz cooked meat/bone) with 1/2 cup sauce
- Calories: 655
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 18g
- Trans Fat: 1.5g
- Protein: 32g