Cranberry-Braised Short Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 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
  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.
Recipe by Autoimmune Wellness at