Cranberry Glazed Short Ribs Serves 4

2lbs Short Ribs, Fat trimmed preferably with bone
1large Onion, large dice
1pc Carrot, large dice
2pc Celery Stalks, large dice
6pc Garlic cloves, smashed
1c Red Wine
16oz Crushed Tomatoes
1c Brown Sugar
1Qt Beef Stock
2 sprigs Rosemary
5 sprigs Thyme
1pc Bay Leaf
10pc Peppercorns
Salt & Pepper (S&P)
Extra Virgin Olive Oil (EVOO)
1/2lb Cranberries


Preheat oven to 275° F
Season short ribs with S&P and get a thick bottomed pan on high heat. Coat pan with EVOO and proceed to sear the ribs until they become nicely browned on all sides. Remove ribs from the pan and toss in your Carrot, Onion, Celery (Mirepoix) and let them get caramelized as well. After about 3mins, add the smashed garlic. Sautee for another 3mins, deglaze with the red wine and reduce by half. Then add the crushed canned tomatoes and brown sugar and simmer for another 3mins. Add Beef Stock and the rest of the ingredients.

Now, you can either use a pressure cooker, which will make the cooking time about 25-30mins. Or you can use your oven @ 275°F which will take 3-4hrs. If using your oven, place the short ribs in an oven safe dish deep enough to have the short ribs submerged at least ¾ of the way up in the braising liquid. Cover the dish with aluminum foil and place in the middle rack of your oven.

For the Glaze:

When the short ribs are fork tender, pull them out of the liquid and strain all the liquid into a large sauce pot, squeezing out as much of the liquid as possible. Proceed to reduce the liquid by ¾ of original amount. Adjust the seasoning with some S&P or more brown sugar.

Glazing the short ribs:

Preheat oven to Broil. When heating the ribs back up, place them in an oven safe dish with the reduced glaze. You want to baste the ribs and let them broil for 3-5mins until a light coating forms, then repeatthis step at least 3-5 times. The more the better.

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