Red Wine Cranberry Braised Short Ribs are a cold-weather comfort dish elevated with rich, savory depth and a touch of tart sweetness. Bone-in beef short ribs are slowly cooked in a luxurious sauce of red wine, beef broth, cranberries, and aromatics until fork-tender and deeply flavorful. This is the kind of meal that feels gourmet, yet it’s made with humble ingredients and a little patience. Perfect for dinner parties or a cozy night in.

What Makes This Dish Special?

What sets this dish apart is the balance of flavors—deep red wine and beefy richness complemented by the subtle sweetness and acidity of cranberries. The result is a sauce that’s velvety and layered with complexity, clinging to each bite of melt-in-your-mouth meat. It’s a one-pot meal that tastes like it came out of a fine dining kitchen, but it’s made right in your oven or slow cooker.

Cooking Time

Prep Time: 20 minutes
Cook Time: 2.5 to 3 hours (oven or stovetop)
Total Time: About 3 hours
Servings: 4

Ingredients

3 lbs bone-in beef short ribs
Salt and freshly ground black pepper
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
2 cups beef broth
1 cup fresh or frozen cranberries
2 tsp fresh thyme leaves (or 1 tsp dried)
1 bay leaf
Optional: 1 tbsp balsamic vinegar or brown sugar for sweetness adjustment

Instructions

1. Season and Sear the Short Ribs

Preheat your oven to 325°F (163°C). Pat the short ribs dry and season all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until well-browned, about 3–4 minutes per side. Remove and set aside.

2. Sauté the Aromatics

In the same pot, reduce heat to medium and add onions and carrots. Cook until softened, about 5–6 minutes. Stir in garlic and tomato paste and cook for 1–2 minutes until fragrant and slightly caramelized.

3. Deglaze and Build the Braise

Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly. Add beef broth, cranberries, thyme, and bay leaf. Stir and return short ribs to the pot, nestling them into the liquid.

4. Braise

Cover the pot and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and pulling away from the bone. Check occasionally to ensure liquid hasn’t reduced too much; add more broth if needed.

5. Adjust and Serve

Remove the ribs and skim excess fat from the sauce. Simmer the sauce uncovered for 10–15 minutes to reduce, if desired. Taste and adjust with salt, pepper, or a splash of balsamic vinegar or sugar to balance the cranberry tartness.

Variations

Slow Cooker Method: After searing and sautéing, transfer everything to a slow cooker and cook on low for 7–8 hours.
No Wine Version: Substitute red wine with additional beef broth and a tablespoon of balsamic vinegar.
Fruit Swap: Use pitted cherries or dried cranberries instead of fresh for a different flavor profile.

Equipment You’ll Need

Large Dutch oven or heavy pot with lid
Tongs
Wooden spoon or spatula
Ladle and fat separator (optional)

Nutritional Information (Approx. Per Serving)

Calories: 580
Protein: 35g
Carbohydrates: 14g
Fat: 42g
Fiber: 2g
Sugar: 5g

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. The flavor improves after a day or two.
Freezer: Freeze cooled short ribs and sauce for up to 3 months. Thaw overnight before reheating.
Reheat: Gently warm on the stovetop or in the oven at 300°F, covered, until heated through.

My Cooking Experience

This dish has become my go-to for winter gatherings or when I want to impress without fuss. The combination of red wine and cranberries adds elegance to the comfort of braised beef. I love serving it over mashed potatoes or creamy polenta to soak up the rich, tangy sauce. It’s also perfect with roasted root vegetables.

Conclusion

Red Wine Cranberry Braised Short Ribs offer everything you want in a cozy, elevated dinner—rich, tender meat, complex flavor, and a stunning presentation. Whether it’s a special occasion or a Sunday supper, this dish turns simple ingredients into something truly memorable.

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