Orange-Cranberry Braised Beef Short Ribs

Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic bring bright citrus and warm spice to tender, fall-off-the-bone beef.

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

Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic are rich, bright, and perfect for a holiday table.
This braise uses orange, cranberries, ginger, and garlic to make a deep, sweet-tangy sauce.
See the full recipe notes and tips on the official page for this dish at the recipe page.

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

This recipe turns inexpensive short ribs into a show-stopping main dish.
The orange and cranberries add holiday flavor, while soy and hoisin add depth and umami.

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

How to make Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic is simple if you follow the steps and braise low and slow.
You can use the oven or a slow cooker depending on time and preference.
For a different take on braised beef flavors, compare techniques from similar recipes like hoisin-style beef ribs arepas.

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

• 5 pounds beef short ribs, English-cut
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil
• 1 large onion, chopped
• 6 cloves garlic, peeled and roughly chopped
• 3 tablespoons grated fresh ginger
• 1 tablespoon Chinese five-spice powder
• Zest of 2 oranges
• ¾ cup dried cranberries
• ½ cup fresh orange juice
• ½ cup honey
• 1 cup low-sodium soy sauce
• ¼ cup unseasoned rice vinegar
• ¼ cup hoisin sauce
• 2 tablespoons chili garlic sauce
• 3½ cups chicken broth or water
• 1½ tablespoons cornstarch mixed with 1½ tablespoons cold water
• 3 green onions, thinly sliced

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

1. Prepare the Short Ribs: Pat the short ribs dry using paper towels. Season generously with salt and black pepper on all sides. Let them rest at room temperature for 30 minutes.
2. Brown the Ribs: Preheat oven to 350°F. Heat oil in a Dutch oven over medium-high heat. Sear ribs in batches 3–4 minutes per side until deep golden. Transfer to a plate and pour off excess fat, leaving about 2 tablespoons.
3. Cook the Aromatics: Lower heat to medium. Add onion, garlic, ginger, and five-spice. Cook 4–5 minutes until soft and fragrant.
4. Create the Braising Liquid: Add orange zest strips, cranberries, ¼ cup orange juice, honey, soy sauce, rice vinegar, hoisin, chili garlic sauce, and chicken broth. Stir to blend flavors. Nestle short ribs into the pot so they are mostly submerged.
5. Braise Until Tender: Oven method: bring to a gentle simmer, cover, and transfer to oven. Cook 3–3½ hours until ribs are tender. Remove lid in last 20 minutes to reduce sauce. Slow cooker method: transfer to slow cooker and cook high 6–8 hours until fork-tender.
6. Strain and Reduce the Sauce: Transfer ribs to a plate and cover. Strain cooking liquid through a fine mesh sieve; discard solids but save some cranberries if you want texture. Skim fat and return liquid to pot. Stir in remaining ¼ cup orange juice.
7. Thicken the Sauce: Whisk cornstarch and cold water until smooth. Bring sauce to a gentle simmer and slowly whisk in cornstarch mix. Cook 2–3 minutes until glossy and slightly thickened.
8. Finish and Serve: Return ribs (and reserved cranberries) to pot and spoon sauce over them. Simmer 2–3 minutes until heated through. Garnish with grated orange zest and sliced green onions.

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

Serve these ribs over plain rice, creamy mashed potatoes, or roasted root vegetables.
Spoon plenty of the glossy orange-cranberry sauce over the meat for the best flavor.

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

Cool to room temperature before storing.
Keep ribs and sauce in an airtight container in the fridge for up to 3–4 days. Freeze for up to 3 months in a freezer-safe container.

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

• Brown the ribs well for the best flavor and color.
• Use low-sodium broth if you watch salt, then adjust to taste at the end.
• For extra depth, rest the cooked ribs overnight in the sauce and reheat before serving — it improves the flavor. See related tips from a different beef recipe for more technique ideas at stir-fry technique notes.

Variation for Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

• Spice level: reduce or omit chili garlic sauce for milder taste.
• Fruit swap: use dried cherries instead of cranberries for a different sweet-tart note.
• Liquid swap: red wine in place of a cup of broth gives a richer braise.

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

Q: Can I use bone-in or boneless short ribs?
A: Bone-in short ribs are best for flavor and texture, but boneless will work. Adjust cook time if pieces are smaller.

Q: How do I know the ribs are done?
A: Ribs are ready when a fork slides through the meat easily and the meat pulls away from the bone but still holds shape.

Q: What cookware is best for braising?
A: A heavy Dutch oven or slow cooker works well. You can buy a good Dutch oven; Buy it here.

Q: Can I make this ahead for a holiday dinner?
A: Yes. The ribs taste great reheated. Make a day ahead, cool, refrigerate, and reheat slowly on low before serving.

Q: Can I thicken the sauce without cornstarch?
A: Yes. Reduce the sauce by simmering longer, or mix a little flour with cold water as an alternate thickener.

Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

This dish features tender beef short ribs braised in a rich orange-cranberry sauce infused with ginger and garlic, perfect for festive occasions.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 6 servings

Calories 800 kcal

Ingredients

  

Main Ingredients

• 5 pounds beef short ribs, English-cut Bone-in is best for flavor.
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil
• 1 large onion, chopped
• 6 cloves garlic, peeled and roughly chopped
• 3 tablespoons grated fresh ginger
• 1 tablespoon Chinese five-spice powder
• Zest of 2 oranges
• ¾ cup dried cranberries
• ½ cup fresh orange juice
• ½ cup honey
• 1 cup low-sodium soy sauce
• ¼ cup unseasoned rice vinegar
• ¼ cup hoisin sauce
• 2 tablespoons chili garlic sauce Adjust for spice level.
• 3½ cups chicken broth or water Use low-sodium if watching salt.
• 1½ tablespoons cornstarch mixed with 1½ tablespoons cold water For thickening the sauce.
• 3 green onions thinly sliced For garnish.

Instructions

 

Preparation

• Pat the short ribs dry using paper towels. Season generously with salt and black pepper on all sides. Let them rest at room temperature for 30 minutes.
• Preheat the oven to 350°F. Heat oil in a Dutch oven over medium-high heat. Sear ribs in batches for 3–4 minutes per side until deep golden. Transfer to a plate and pour off excess fat, leaving about 2 tablespoons.
• Lower heat to medium. Add onion, garlic, ginger, and five-spice. Cook for 4–5 minutes until soft and fragrant.
• Add orange zest strips, cranberries, ¼ cup orange juice, honey, soy sauce, rice vinegar, hoisin, chili garlic sauce, and chicken broth. Stir to blend flavors. Nestle short ribs into the pot so they are mostly submerged.

Braising

• Oven method: bring to a gentle simmer, cover, and transfer to oven. Cook for 3–3½ hours until ribs are tender. Remove lid in the last 20 minutes to reduce sauce.
• Slow cooker method: transfer to slow cooker and cook on high for 6–8 hours until fork-tender.

Finishing Touches

• Transfer ribs to a plate and cover. Strain cooking liquid through a fine mesh sieve; discard solids but save some cranberries for texture. Skim fat and return liquid to pot. Stir in the remaining ¼ cup orange juice.
• Whisk cornstarch and cold water until smooth. Bring sauce to a gentle simmer and slowly whisk in cornstarch mix. Cook for 2–3 minutes until glossy and slightly thickened.
• Return ribs (and reserved cranberries) to pot and spoon sauce over them. Simmer for 2–3 minutes until heated through. Garnish with grated orange zest and sliced green onions.

Notes

Cool to room temperature before storing. Keep ribs and sauce in an airtight container in the fridge for up to 3–4 days. Freeze for up to 3 months in a freezer-safe container. For extra depth, rest the cooked ribs overnight in the sauce before reheating.

Keyword braised beef, Ginger Garlic, Holiday Recipe, Orange-Cranberry, short ribs