Cranberry-Braised Short Ribs

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Wondering what to do with all of those leftover thanksgiving cranberries? Braising with them has been a theme for me all this November. I have used this recipe successfully with a few different cuts of meat, but my favorite thus far is with short ribs. The meat comes out tender and the reduced braising liquid makes a delicious sauce.

cranberry braised short ribs
5.0 from 3 reviews
Cranberry-Braised Short Ribs
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 tablespoon coconut oil
  • 4 lbs beef short ribs
  • 1½ cups bone broth
  • 1 cup unsweetened cranberry juice
  • 1 cup fresh cranberries
  • 2 tablespoons apple-cider vinegar
  • 1 bay leaf
  • 2 tablespoons fresh parsley
  • sea salt to taste
Instructions
  1. Preheat your oven to 300 degrees. Heat the coconut oil in a heavy-bottomed pot (ideally cast iron) and brown the meat on all sides. Turn off the heat, remove the meat, and salt it.
  2. Add the bone broth, cranberry juice, cranberries, cider vinegar, bay leaf and meat to the pot. The liquid should come up to about ⅓ of the height of the meat - if any less, add a little bit more broth or water. Making sure you have lid that fits tightly, braise for about 2-3 hours in the oven, checking periodically that there is enough liquid (you shouldn't have a problem if the lid seals well). It is finished when the meat is falling off of the bone. Remove and cover the meat, strain the liquid and reduce about ½. Garnish with fresh parsley.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

18 comments

  • Another fabulous meal! Lucky my BF was off from work today or I might have eaten all 2 lbs by myself before he got home! Going to try a similar thing with a whole chicken for the cranberries I still have left over. <3

  • […]                                                           Cranberry Braised Short Ribs […]

  • Amie says

    What is that being served over?

  • White Tara says

    Delicious recipe, and (w/pre-made beef bone broth ready to go) it is extraordinarily easy to assemble compared to many AIP recipes! My family thoroughly enjoyed eating this meal, even my picky teen daughter who often skips our healthy dinner, then disappointingly fends for herself. We tried it with pork ribs, and increased the cranberries a bit, and reduced the apple cider vinegar to 1/2 T. because we tend to get overwhelmed by the flavor of ACV in recipes, but it was plenty savory, tart, and delicious. We expected leftovers for lunch tomorrow, except we all couldn’t help ourselves from taking seconds, and so we’ll have to make it again soon instead. I think it will go well with any meat, including some form of bone-in chicken.

  • Joanna says

    This is in the oven right now…and I’m looking forward to tonights dinner…thanks 🙂

  • Emily says

    I’m making this tomorrow! Is it assumed that you should dethaw meat (if it’s frozen) in all recipes that call for large chunks of meat? If so, is leaving it out on the counter OK or do you think it should always be refrigerated?

    • Mickey says

      Emily,
      Yes, meat should be completely de-thawed. I find that in recipes that call for a long braise, like this one, you can get away with a partially defrosted meat, but it is far better to have it thawed. If I want to thaw quickly I place in a plastic bag in a bowl of cold water on the counter. The preferred method is to place in the fridge for a couple of days before cooking. Good luck!

  • Julie says

    Amazing recipe!!! Made it in the slow cooker and it’s just delist.

    • Annette says

      Great. How long and did you Cook on low? I want something I can pop in the crock pot. Please share

  • […] and cranberries (the secret ingredient that makes this stew so incredibly flavorful, inspired by Autoimmune Paleo). Finally, I added some bone broth for nutrient-density, and blended it with some vegetables before […]

  • […] If you are looking for more cranberry recipes, try my Citrus-Cranberry Relish, Apple-Cranberry Holiday Stuffing, or Cranberry-Braised Short Ribs! […]

  • Meg says

    Delicious! I ate it with leftover roast chicken and my husband had it leftover pulled pork (from Paleo Mom). I used Honey and lime, as that’s what was on hand.
    I am day 6 on AIP and thinking I can do this thanks to your wonderful recipes!

    • Mickey Trescott says

      Meg, so happy you are enjoying them!

  • Lindsay Koenig says

    See previous

  • Evelyn W says

    This is the third time I’ve made it (pork ribs) this summer – once in a slow cooker and this is the second time in the over. I shared this recipe with a friend who loves ribs but could never get them to come out moist. She loves this recipe too!

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