Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Cranberry-Glazed Short Ribs
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- Level: Intermediate
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2239
- Total Fat
- 176 g
- Saturated Fat
- 73 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 8 g
- Sugar
- 55 g
- Protein
- 72 g
- Cholesterol
- 345 mg
- Sodium
- 2106 mg
Tender short ribs are cooked slowly in an aromatic braise, then brushed with a sticky cranberry glaze and oven-roasted to perfection in this hearty winter recipe. The braise is kept fairly simple to highlight the beefy flavor of the short ribs, while the glaze is punched up with store-bought cranberry sauce.
- Level: Intermediate
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2239
- Total Fat
- 176 g
- Saturated Fat
- 73 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 8 g
- Sugar
- 55 g
- Protein
- 72 g
- Cholesterol
- 345 mg
- Sodium
- 2106 mg
Ingredients
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Directions
Special equipment:
a fat separator- Preheat the oven to 325 degrees F.
- Heat 2 tablespoons of the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper. Working in batches if needed, add the ribs to the pot and brown on all sides until golden, about 10 minutes. Transfer to a plate, then pour off and discard the fat from the pot.
- Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the pearl onions, dried cranberries, carrots, garlic, shallots, rosemary and thyme to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the shallots begin to soften, about 4 minutes. Pour in the wine and bring to a boil. Cook until almost dry, about 3 minutes. Add the beef broth and 2 cups of water and return the short ribs to the pot, nestling them in among the vegetables. Season with a big pinch of salt and a few grinds of pepper. Bring to a boil, then cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, 2 hours 15 minutes to 2 hours 30 minutes.
- Line a baking sheet with foil and set a rack on top. Transfer the ribs to the rack. Strain the braising liquid over a large bowl and reserve the vegetables. Carefully pour the strained liquid into a fat separator and let settle, about 2 minutes.
- Pour 1/2 cup of the separated braising liquid into a medium saucepan, add the cranberry sauce and red wine vinegar and bring to a boil over medium heat, whisking frequently until the cranberry sauce has melted. Reduce to a simmer and cook until the sauce has slightly reduced and thickened, 4 to 5 minutes. Brush half the glaze over the ribs and roast, brushing with the remaining glaze halfway through, until the glaze has baked onto the ribs, about 20 minutes.
- Return the vegetables to the pot along with 1 cup of the remaining separated braising liquid. Cook over medium heat until the vegetables are just heated through, 2 to 3 minutes. Discard the rosemary and thyme sprigs and add salt and pepper to taste.
- To serve, spoon the brothy vegetables over the barley or egg noodles on a large, rimmed platter. Arrange the glazed short ribs on top and garnish with the chopped parsley. Reheat the remaining braising liquid and serve on the side.
Cook’s Note
While we love whole berry versions, jellied cranberry sauce is necessary to get the right stickiness level for the glaze.
