Beef Short Ribs and Cranberry Gravy

Calling all fans of meat and potatoes! This roasted beef short rib recipe, cooked in a cranberry juice and beef broth sauce, is hearty comfort food at its best.

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  • Makes: 4 servings
  • Prep: 35 mins
  • Cook: 2 hrs

Beef Short Ribs and Cranberry Gravy

Directions

  1. Preheat oven to 375 degrees F. Season ribs generously on all sides with salt and pepper. Heat the oil in a 6- to 8-quart Dutch oven and brown the ribs, half at a time, on all sides in hot oil. Transfer ribs to a plate. Add onion, garlic, and snipped thyme to the Dutch oven; cook vegetables over medium heat for 5 minutes. Add cranberry juice, beef broth, potatoes, carrots, and cranberries to Dutch oven; bring just to boiling. Return the ribs to the Dutch oven. Cover and bake for 2 hours or until ribs are tender.
  2. Remove ribs and vegetables from Dutch oven and cover to keep warm. Skim fat from cooking liquid. Return cooking liquid to Dutch oven and boil gently, uncovered, for 10 minutes or until reduced to 2 cups. Serve ribs and vegetables with reduced cooking liquid and, if desired, top with fresh thyme sprigs.

From the Test Kitchen

Slow-Cooker Method

Brown ribs as directed above. In a 5- to 6-quart slow cooker place onion, garlic, thyme, potatoes, carrots and cranberries. Add browned ribs. Decrease cranberry juice and broth amounts to 2 cups each. Pour juice and broth over ribs. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Transfer meat and vegetables to a serving platter, reserving juices. Cover meat and vegetables; keep warm. For gravy, skim off fat from juices. Pour into a large skillet. Boil gently, uncovered, for 15 minutes or until reduced by half (2 cups). Serve gravy with ribs and vegetables.

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Nutrition Facts (Beef Short Ribs and Cranberry Gravy)

  • Per serving:
  • 542 kcal ,
  • 17 g fat
  • (6 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 92 mg chol. ,
  • 1001 mg sodium ,
  • 61 g carb. ,
  • 7 g fiber ,
  • 35 g sugar ,
  • 36 g pro.
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