Red Wine Cranberry Braised Short Ribs

Ingredients

• 5 lbbone-in beef short ribs
• kosher salt and black pepper, to taste
• 2 tbspextra virgin olive oil
• 1medium yellow onion, thinly sliced
• 2shallots, thinly sliced
• 4carrots, chopped
• 2 cupdry red wine, such as Cabernet Sauvignon
• 2 cuplow sodium beef broth
• 2 tbsptomato paste
• 1 tbspbrown sugar or honey
• 4sprigs fresh thyme
• 2sprigs fresh rosemary
• 2bay leaves
• 2 cupfresh cranberries
• mashed potatoes, for serving

Method

1. 1SLOW COOKER — Season the short ribs with salt and pepper. Heat the olive oil in a large oven-safe skillet; sear the ribs on both sides. Remove the ribs and transfer to the slow cooker.
2. 2SLOW COOKER — Add the onions, shallots, and carrots to the slow cooker. Add the wine, broth, tomato paste, brown sugar, and pepper; gently stir to combine. Season with salt and pepper. Cover and cook on low for 6–8 hours. During the last 2 hours of cooking, add the cranberries.
3. 3SLOW COOKER — Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!
4. 4OVEN — Preheat the oven to 325°F.
5. 5OVEN — Season the short ribs with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat; sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots; cook 5–10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Cover and transfer to the oven. Cook for 2½ to 3 hours or until the short ribs are tender and falling off the bone.
6. 6OVEN — Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!