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Beranda / #ThePerfectandTasty Food >>>> Red Wine Cranberry Braised Short Ribs

#ThePerfectandTasty Food >>>> Red Wine Cranberry Braised Short Ribs








#ThePerfectandTasty Food >>>> Red Wine Cranberry Braised Short Ribs
This is the great dishes. And this recommended to you to do at home. This dish is very fresh, made from selected ingredients, which will make our body become healthier and fitter. And most importantly we can make it ourselves at home

 From children to adults can enjoy this dish. Can be enjoyed for breakfast, lunch or dinner. 

 We don't need to buy this dish at a restaurant or market, because we can make it ourselves at home. So guys try it 😉

INGREDIENTS

  • 5 pounds bone-in, beef short ribs
  • kosher salt and black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 shallots, thinly sliced
  • 4 carrots, chopped
  • 2 cups dry red wine, such as Cabernet Sauvignon
  • 2 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar or honey
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 cups fresh cranberries
  • mashed potatoes, for serving

INSTRUCTIONS

 SLOW COOKER

  1. Season the short ribs with salt and pepper. Heat the olive oil in a large oven-safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 
  2. To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries. 
  3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!


 OVEN

  1. Preheat the oven to 325 degrees F.
  2. Season the short ribs with salt and pepper. Heat the olive oil in a large oven-safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
  3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!


Thank you for coming to my blog and enjoyed to try to make this food at home, good luck