Cranberry Short Ribs Recipes

Steps:

• Mix first 5 ingredients. Set aside.
• Cook ribs in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan. Add onions and cranberries to pan; cook 5 min., stirring frequently. Return ribs to pan. Add 2 cups of the cranberry juice mixture. Bring to boil; cover. Simmer on low heat 1 hour 15 min. Add fennel; cook 45 min. or until ribs are tender. After about 15 min., bring remaining cranberry juice mixture to boil in medium saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently.
• Use fork or slotted spoon to transfer ribs and vegetables to platter; cover to keep warm. Skim and discard fat from sauce remaining in pan. Pour half into medium bowl. Whisk in cornstarch until well blended. Add to cranberry juice mixture in saucepan; mix well. Bring to boil, stirring constantly; cook 1 min.
• Serve vegetables and ribs topped with cranberry glaze.

Steps:

• Heat oven to 300°F. Sprinkle ribs evenly with salt and pepper. In 5-quart Dutch oven, heat oil over medium-high heat. Working in batches, brown ribs in oil on all sides; remove ribs to large roasting pan.
• Add onion, celery, garlic and gingerroot to Dutch oven. Cook over medium heat about 8 minutes, stirring frequently, until vegetables are soft. Add vegetables to ribs in roasting pan.
• Pour cranberry juice into Dutch oven; heat to boiling over high heat. Boil 1 minute, scraping up browned bits from bottom of pan. Reduce heat to medium. Stir in teriyaki sauce and cranberry sauce until blended.
• Pour 3 cups of the sauce over ribs. Reserve remaining 2 cups sauce for serving; refrigerate.
• Cover roasting pan with foil; bake 3 hours to 3 hours 30 minutes or until ribs are tender. Reheat reserved sauce; serve with ribs. Sprinkle ribs with green onions.

Steps:

• Set oven control to broil; heat 15 minutes. Line broiler pan with foil.
• In small bowl, mix cumin, chili powder and 2 teaspoons brown sugar. Rub evenly over racks of ribs. Place ribs on rack in broiler pan. Broil with tops 4 to 6 inches from heat 10 to 15 minutes, turning once, until browned. Cool slightly. Cut into individual ribs.
• Place ribs in 3 1/2- to 4-quart slow cooker. Reserve half of the cranberry sauce. In medium bowl, mix remaining cranberry sauce and remaining ingredients; pour over ribs.
• Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until ribs are tender.
• Stir in reserved cranberry sauce; stir from bottom of cooker to coat ribs with sauce. Set cooker to Low heat setting to serve. Ribs will hold on Low heat setting up to 2 hours.

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

Steps:

• Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
• In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.