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.
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.