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.
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.