Name: Cranberry and Port-Braised Short Ribs
Prep time: 1 h
Total time: 4 h
Yield: 4 to 6 servings
Cuisine: Meat, Fruit
Ingredients: 5 pounds beef short ribs, cut into 2-inch pieces; 3 tablespoons vegetable oil; 2 medium onions, chopped; 4 cloves garlic, roughly chopped; 1 large parsnip, peeled and chopped (about 1 cup); 3 ribs celery, trimmed and chopped (about 1-1/2 cups); 3 tablespoons tomato paste; 1 750-ml bottle dry red wine; 1/2 cup ruby port; 3 tablespoons sugar; 2 cups fresh cranberries (about 2/3 bag); 4 sprigs fresh thyme; 1 bay leaf; 1 teaspoon whole black peppercorns; 3 cups beef or veal stock; Kosher or sea salt and freshly ground black pepper, to taste

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Ingredients

5 pounds beef short ribs, cut into 2-inch pieces

3 tablespoons vegetable oil

2 medium onions, chopped

4 cloves garlic, roughly chopped

1 large parsnip, peeled and chopped (about 1 cup)

3 ribs celery, trimmed and chopped (about 1-1/2 cups)

3 tablespoons tomato paste

1 750-ml bottle dry red wine

1/2 cup ruby port

3 tablespoons sugar

2 cups fresh cranberries (about 2/3 bag)

4 sprigs fresh thyme

1 bay leaf

1 teaspoon whole black peppercorns

3 cups beef or veal stock

Kosher or sea salt and freshly ground black pepper, to taste

Instructions

Heat oven to 375°. In a large Dutch oven over medium-high heat, brown ribs in oil (in batches if necessary), about 2 minutes per side. Remove to a plate. Lower heat to medium and saute onions and garlic until soft, about 5 minutes. Add parsnip and celery; cook 5 minutes. Add tomato paste and cook an additional 3 minutes. Add wine, port, sugar, cranberries, thyme, bay leaf, and peppercorns. Cook until liquid is reduced by half, about 30 minutes. Add stock, bring to a boil, and cook about 5 minutes. Return ribs to the pan and cover tightly; bake 3 hours. Let cool slightly, then remove ribs from liquid, separate meat from bones and cartilage, and reserve meat (discard bones and cartilage). Pass vegetables and liquid through a sieve or a double layer of cheesecloth to separate liquid from solids, discarding solids. Skim oil from sauce and discard. Return liquid to stove and heat gently 5 minutes. Season with salt and pepper. Serve meat with sauce.