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Red Wine Cranberry Braised Short Ribs
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Red Wine Cranberry Braised Short Ribs

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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours
Servings: 4
Course: Breakfast
Calories: 580
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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.

Notes

  • 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.