Imagine a dish so tender it falls off the bone, so rich in flavor that it transforms an ordinary dinner into a gourmet experience. Our Balsamic and Rosemary Braised Short Ribs with Cranberries are not just a meal—they're a culinary journey that combines the deep, luxurious taste of slow-cooked beef with the tangy brightness of balsamic and the festive pop of cranberries. This recipe is your ticket to becoming the star chef in your kitchen, impressing family and friends with a restaurant-quality dish that's surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 1 cup balsamic vinegar
- 1 cup beef broth
- 1/2 cup fresh cranberries
- 2 sprigs fresh rosemary
- 1 onion, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your short ribs cook evenly and become tender during the braising process.
- Season the beef short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In a large, heavy-bottomed Dutch oven or oven-safe pot, heat a tablespoon of oil over medium-high heat. Once hot, add the short ribs in batches, browning them on all sides for about 3-4 minutes per side. Remove the browned ribs and set them aside on a plate.
- In the same pot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the balsamic vinegar, scraping the bottom of the pot to deglaze and lift any browned bits. Allow the vinegar to simmer for about 2-3 minutes to reduce slightly.
- Add the beef broth and fresh cranberries to the pot, stirring to combine. Bring the mixture to a gentle simmer.
- Return the browned short ribs to the pot, nestling them into the liquid. Add the sprigs of fresh rosemary on top.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about 3 hours, or until they are fork-tender and the meat easily pulls away from the bone.
- Once done, carefully remove the pot from the oven. Take out the short ribs and set them on a serving platter. If desired, you can strain the braising liquid through a fine-mesh sieve to remove solids and create a smoother sauce.
- Serve the short ribs warm, drizzled with the balsamic and cranberry sauce. Garnish with additional fresh rosemary if desired. Enjoy your Balsamic and Rosemary Braised Short Ribs with Cranberries!
Tips
- Choose the right cut: Look for well-marbled, meaty short ribs with good fat content for maximum flavor and tenderness.
- Take your time browning: Don't rush the initial searing process. Getting a deep, golden-brown crust on the ribs develops rich, complex flavors.
- Low and slow is the key: Braising at a low temperature (325°F) ensures the meat becomes incredibly tender without drying out.
- Let the meat rest: After cooking, allow the short ribs to rest for 10-15 minutes before serving to help the juices redistribute.
- Make ahead friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently.
- Sauce enhancement: If you want a thicker sauce, you can reduce the braising liquid on the stovetop after removing the ribs or add a cornstarch slurry.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 12g
Protein: 45g
Fat: 48g
Saturated Fat: 20g
Cholesterol: 180mg
