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Cranberry Braised Short Ribs

  • 6- 6oz portions boneless short ribs
  • 6 cups beef stock
  • 1 cup red wine
  • 8 cloves crushed garlic
  • 3 large carrots, roughly chopped
  • 1 large onion roughly chopped
  • 2 bunch fresh thyme
  • 1 pound fresh cranberries
  • 4 tablespoons brown sugar
  • 8 tablespoons butter
  • salt and pepper
  • 4 tablespoons canola oil

Cranberry Braised Short Ribs

over Butternut Squash, Buttered Yukon Potatoes, and Crispy Parsnips (Serves 6)

Now that we are through Thanksgiving and heading into the winter, we are thinking about warm nights at home and slow roasts in the oven.  I'm not going to lie, I love winter because it allows for filling my house with the smells of braises and winter spices.  We love the winter months in our kitchen.  It allows us not only to place with the best winter produce but to experiment with colors and textures as well.

Check out this recipe to spice up your winter repertoire

Butternut Squash:

  • 2 large butternut squash, cut in half and seeds removed
  • 4 tablespoons olive oil
  • 2 sprigs rosemary
  • salt and pepper

Yukon Potatoes:

  • 3 pounds Yukon potatoes, peeled and cut into one inch sections
  • 1 cup heavy cream
  • 8oz butter
  • salt and pepper

Crispy Parsnips:

  • 4 fresh parsnips
  • 3 cups canola oil for frying
  • salt to season

To plate:

Begin by scooping a section of the butternut squash onto the center of your plate.  Use the back of a spoon to create a crushed indentation. Add to the side of this, a spoon full of Yukon potatoes.  Top with a portion of short ribs and a generous spoonful of the braising liquid. Use the parsnip as garnish.



Preheat your oven to 350 degrees.   

Short Ribs:

Season the short ribs with salt and pepper on all sides.  Place a Dutch oven or heavy bottomed sauce pan over medium heat and allow to get hot.  Once hot, place the short ribs into the pan and cook until slightly browned on each side.  Remove the ribs from the pan and add in the onions, garlic, and carrots. Sauté until the vegetables are slightly tender.  Add in the red wine and vegetable stock and bring to a boil. Once boiling, add in the seared short ribs with their juices and cover with the cranberries, brown sugar, and thyme.  Cover with a heavy lid and place into the oven for 3.5 hours.


Once the ribs have become tender, remove them from the braising liquid and place them onto a plate.  Strain the cooking liquid through a mess strainer and return the liquid to the pot. Add in the butter and bring to a simmer.  Then add the short ribs back into the liquid and reheat before serving.


Butternut Squash:

While the ribs are cooking, coat the butternut squash with olive oil and top with rosemary.  Place onto a baking sheet and roast for 1 hour or until tender. Remove and season with salt before serving.


Yukon Potatoes:

Bring a large pot of water to a boil and add in the potatoes.  Cook for 30 minutes or until tender. Strain out the cooking liquid and add in the heavy cream and butter.  Mash the ingredients with a potato masher and season with salt.


Crispy Parsnips:

Using a wide vegetable peeler, peel the parsnips into ribbons.  Place the oil into a heavy bottom pot, and bring the temperature to 375 degrees.  Gently place the parsnip ribbons into the oil and cook until slightly golden. Remove to a cooling rack and season with salt.