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Cranberry Red Wine Braised Short Ribs

Melt-in-your-mouth tender beef short ribs slow-cooked in a rich, glossy red wine and cranberry reduction, served over creamy mashed potatoes for the ultimate holiday comfort meal.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

The Short Ribs & Braise
  • 4-5 lbs bone-in beef short ribs English cut
  • 2 tbsp vegetable oil for searing
  • 1 large yellow onion chopped
  • 3 stalks celery chopped
  • 2 medium carrots chopped
  • 6 cloves garlic smashed
  • 2 tbsp tomato paste
  • 2 cups dry red wine like Cabernet or Merlot
  • 2 cups beef broth low sodium
  • 12 oz fresh cranberries 1 bag
  • 0.25 cup brown sugar packed
  • 1 bunch fresh thyme tied with twine
  • 2 leaves bay leaves dried
  • Salt and Black Pepper generous amounts
The Mashed Potatoes Base
  • 3 lbs Yukon Gold potatoes peeled and cubed
  • 0.5 cup unsalted butter
  • 0.75 cup heavy cream or whole milk warmed
  • 1 tsp salt to taste

Equipment

  • Large Dutch Oven or Braising Pot with Lid
  • Tongs
  • Potato Masher or Ricer
  • Large pot for potatoes

Method
 

  1. Preheat oven to 325°F (163°C). Pat short ribs dry and season generously with salt and pepper.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned (work in batches). Remove ribs and set aside.
  3. Add onions, celery, and carrots to the pot. Cook for 5-7 minutes until softened. Add garlic and tomato paste, cook for 2 minutes more.
  4. Pour in the red wine, scraping the bottom of the pan to release browned bits. Bring to a simmer and reduce by half.
  5. Return ribs to the pot. Add beef broth, cranberries, brown sugar, thyme bundle, and bay leaves. The liquid should cover about 3/4 of the meat.
  6. Cover tightly with lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, until meat is fork-tender and falling off the bone.
  7. While ribs cook, boil potatoes in salted water until tender. Drain and mash with butter, warm cream, and salt until smooth.
  8. Remove ribs from pot. Skim fat from the surface of the sauce. Simmer sauce on stovetop to thicken if needed. Serve ribs over mashed potatoes with generous amounts of sauce.

Notes

Make ahead: This dish tastes even better the next day. Reheat gently on the stove or in a low oven. The sauce will naturally thicken due to the pectin in the cranberries.