Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic brings bright citrus and tart cranberry to rich, slow-braised beef.

Introduction — Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

This Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic is a warm, rich dish with a bright sauce.
It cooks low and slow until the meat is very tender and full of flavor.
Try it when you want a special comfort meal with a sweet-tart twist. See a similar slow beef idea here.

Why make Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

Make this Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic for big flavor with little fuss.
The fruit and soy balance the beef, and ginger and garlic add warmth and depth.
It works for family dinners or a holiday meal and pairs well with many sides; you can even check ways to swap sides to avoid refined carbs at replace refined carbs.

How to make Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

Follow simple steps to make Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic and end with tender meat.
Brown the ribs well, sauté the aromatics, add the sauce, and braise low and slow until the meat pulls apart.
Keep an eye on liquid level and baste if needed so the ribs stay moist.

Ingredients : Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

• beef short ribs
• orange juice
• cranberry sauce
• ginger
• garlic
• onion
• beef broth
• soy sauce
• olive oil
• salt
• pepper
• fresh herbs (like thyme or rosemary)
  For other braised stew ideas, you can compare methods with this fish stew for timing and liquid balance: cod celery and potato stew.

Directions : Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

1. Preheat the oven to 325°F (160°C).
2. Season short ribs with salt and pepper.
3. In a large oven-safe pot, heat olive oil over medium-high heat.
4. Brown the short ribs on all sides, then remove from pot.
5. In the same pot, add chopped onions, garlic, and ginger, sauté until softened.
6. Stir in the cranberry sauce, orange juice, beef broth, and soy sauce.
7. Return the short ribs to the pot, ensuring they are submerged in the sauce.
8. Bring to a simmer, cover, and transfer to the oven.
9. Braise for about 2.5 to 3 hours, until the ribs are tender.
10. Serve hot, garnished with fresh herbs.

How to serve Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

Serve Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic over mashed potatoes, creamy polenta, or rice.
A simple green veg or roasted root vegetables balance the rich sauce.
For side ideas and pairings that match rich sauces, see this simple pan sauce pairing: quick pan sauce ideas.

How to store Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

Cool the ribs to room temperature before storing.
Place in an airtight container and refrigerate up to 4 days.
Freeze for up to 3 months; thaw in the fridge before reheating gently on the stove or in a low oven.

Tips to make Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

• Brown the ribs well for better flavor and color.
• Use fresh orange juice when you can for brighter taste.
• Keep some sauce back to spoon over when serving.
• Check liquid after an hour and add a bit of broth if low.
• Use a heavy, oven-safe pot like a Dutch oven for steady heat.

Variation (if any) for Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

• Add a splash of balsamic or red wine for deeper flavor.
• Swap cranberries for cherry jam for a sweeter sauce.
• Make in a slow cooker: brown ribs, then cook on low 6–8 hours.

FAQs — Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

Q: Can I use bone-in or boneless short ribs?
A: Both work, but bone-in adds more flavor and stays moister during braising.

Q: Can I make this in a slow cooker?
A: Yes. Brown the ribs first, then cook on low 6–8 hours until tender.

Q: What pot do you recommend for braising?
A: A heavy, oven-safe pot like a Dutch oven works best. Buy it here.

Q: Can I reduce the sauce to thicken it?
A: Yes. Remove ribs, simmer sauce on the stove until it thickens, then return ribs to coat.

Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

A warm, rich dish featuring slowly braised beef short ribs in a bright, citrusy orange and tart cranberry sauce.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dinner, Main Course

Cuisine American, Holiday

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 3 lbs beef short ribs
• 1 cup orange juice Use fresh juice for better flavor.
• 1 cup cranberry sauce
• 1 tbsp ginger Freshly grated is best.
• 4 cloves garlic Minced.
• 1 large onion Chopped.
• 2 cups beef broth
• 1 tbsp soy sauce
• 2 tbsp olive oil For browning.
• to taste salt
• to taste pepper
• 1 tbsp fresh herbs (like thyme or rosemary) For garnish.

Instructions

 

Preparation

• Preheat the oven to 325°F (160°C).
• Season short ribs with salt and pepper.
• In a large oven-safe pot, heat olive oil over medium-high heat.
• Brown the short ribs on all sides, then remove from pot.
• In the same pot, add chopped onions, garlic, and ginger, sauté until softened.
• Stir in the cranberry sauce, orange juice, beef broth, and soy sauce.
• Return the short ribs to the pot, ensuring they are submerged in the sauce.
• Bring to a simmer, cover, and transfer to the oven.
• Braise for about 2.5 to 3 hours, until the ribs are tender.

Serving

• Serve hot, garnished with fresh herbs over mashed potatoes, creamy polenta, or rice.

Notes

Cool the ribs to room temperature before storing; refrigerate for up to 4 days or freeze for up to 3 months. Baste the ribs if the liquid level gets low during cooking.

Keyword braised beef, Comfort Food, Ginger Garlic, Orange-Cranberry, Slow Cooking