# Red Wine Cranberry Braised Short Ribs

Red Wine Cranberry Braised Short Ribs takes 6 hr 20 min (20 min prep, 6 hr cooking) and serves 6.

Recipe by halfbakedharvest.com · original: https://www.halfbakedharvest.com/red-wine-cranberry-braised-short-ribs/  
Cuisine: American · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/red-wine-cranberry-braised-short-ribs-recipe (with step-by-step Cook Mode)

Slow cooked short ribs in red wine with fresh herbs and sweet cranberries. They're a one pot and done kind of dinner, festive, and totally delicious. Serve these over a bed of creamy mashed potatoes and you'll have the perfect dinner for a cold night in.

## Ingredients (serves 6)

- 5 pounds bone in, beef short ribs
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 2 shallots, thinly sliced
- 4 carrots, chopped
- 2 cups dry red wine, such as Cabernet Sauvignon
- 2 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar or honey
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 cups fresh cranberries
- mashed potatoes, for serving

## Steps

1. Thinly slice the yellow onion and shallots, and chop the carrots
2. Season the short ribs with salt and pepper
3. Heat the olive oil in a large oven safe skillet and sear the ribs on both sides
4. Remove the ribs and transfer to the slow cooker
5. Add the onions, shallots, and carrots to the slow cooker
6. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves, season with salt and pepper, and gently stir to combine
7. Cover and cook on low
8. During the last 2 hours of cooking, add the cranberries
9. Remove the thyme, rosemary, and bay leaves
10. Serve the ribs over a bed of mashed potatoes and drizzle with the pan sauce
11. Preheat the oven to 325 degrees F
12. Season the short ribs with salt and pepper
13. Heat the olive oil in a large oven safe skillet and sear the ribs on both sides
14. Remove the ribs to a plate
15. Add the onions, shallots, and carrots to the skillet, and cook until the onions begin to caramelize
16. Add back the short ribs
17. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves, then sprinkle over the cranberries
18. Season with salt and pepper, and gently stir to combine
19. Cover and transfer to the oven
20. Cook until the short ribs are tender and falling off the bone
21. Remove the thyme, rosemary, and bay leaves
22. Serve the ribs over a bed of mashed potatoes and drizzle with the pan sauce

## Good to know

### Swaps

- No fresh cranberries? Use an equal amount of frozen cranberries straight from the freezer.
- No dry red wine? Swap in an equal amount of beef broth for a non-wine version.
- No shallots? Use half a small yellow onion, thinly sliced, in their place.

### Storing it

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat gently on the stove or in the oven until steaming hot.

### Making it ahead

Sear the ribs and prep the vegetables up to a day ahead, then refrigerate separately until ready to braise.

## Nutrition (per serving, 1 serving, as published by halfbakedharvest.com)

- Calories: 1446 kcal