Balsamic and Rosemary Braised Short Ribs with Cranberries

Craving a dish that explodes with flavor and impresses guests? Look no further than Balsamic and Rosemary Braised Short Ribs with Cranberries! This recipe isn’t just dinner, it’s an experience.

Imagine: tender, fall-off-the-bone beef infused with aromatic rosemary and tangy balsamic glaze, bursting with sweet-tart pops of cranberries. It’s a symphony for your senses, perfect for a cozy winter night, elegant dinner party, or a romantic evening for two.

Jump to:

• Why You’ll Want To Make Balsamic and Rosemary Braised Short Ribs with Cranberries
• Ingredients – Here’s What You’ll Need
• Steps to Make Balsamic and Rosemary Braised Short Ribs with Cranberries
• Frequently Asked Questions
• Recipe Tips And Tricks
• More Delicious Beef Dishes
• Recipe

Why You’ll Want To Make Balsamic and Rosemary Braised Short Ribs with Cranberries

• Melt-in-your-mouth tender short ribs: Braised to perfection, the short ribs are infused with the rich, savory flavors of balsamic vinegar, rosemary, and red wine.

• Sweet-tart contrast: Cranberries bring a vibrant burst of sweetness and tartness, creating a delightful contrast to the rich, savory flavors of the beef. This unexpected and playful combination keeps the palate engaged and prevents the dish from becoming monotonous.

• Easy to follow, yet impressive: This recipe is simple enough for weeknight cooking, but the end result looks and tastes like it came from a Michelin-starred restaurant.

• Versatile and customizable: Serve it over mashed potatoes, polenta, or rice for a complete meal. You can also adjust the sweetness level to your preference by adding more or less cranberries.

Ingredients – Here’s What You’ll Need

• Beef Short Ribs: Unlike their leaner counterparts, short ribs boast beautiful marbling, guaranteeing melt-in-your-mouth tenderness and rich, beefy flavor. They’re perfect for slow-cooking methods like braising, which transforms them into decadent masterpieces.

• Dry Red Wine: Red wine adds a layer of richness and complexity to the braising liquid, which infuses the beef with savory, fruity, and earthy notes. This complements the inherent richness of the short ribs, creating a deeply satisfying flavor profile. Cabernet and Merlot are the most popular and well-known produced dry red wine varieties.

• Beef Broth: Broth provides a neutral base for other flavorings to shine, allowing you to customize the taste with herbs, spices, vegetables, and additional seasonings. It’s perfect for creating diverse flavor profiles without overpowering the natural notes of the beef.

• Balsamic Vinegar: Balsamic vinegar brings a sweet and tangy complexity to the braising liquid creating a well-balanced flavor profile. During the long braising process, the sugars in balsamic vinegar caramelize, adding a layer of richness and complexity to the sauce. This creates a beautiful, deep amber color and enhances the overall mouthfeel.

• Red Onion: Compared to yellow onions, red onions have a milder, slightly sweet flavor that caramelizes beautifully during the long braising process. This adds a layer of sweetness and complexity to the sauce, balancing the richness of the beef and creating a more nuanced taste profile.

• Fresh Rosemary: The subtle herbal bitterness of rosemary beautifully balances the richness of the short ribs, preventing the dish from feeling heavy or cloying. During braising, these flavors infuse the meat and sauce, adding complexity and warmth to the overall taste profile. It creates a more sophisticated and layered flavor experience.

• Canola Oil: It has a high smoke point meaning it can withstand the high heat used for searing the meat at the beginning of the braising process without burning or smoking. This helps develop a nice browned exterior on the short ribs, contributing to flavor and color. It also has a relatively neutral flavor, allowing the other ingredients in the braising liquid to shine without being masked by strong oil flavors. This is important for maintaining the complex flavor profile of the dish.

• Worcestershire Sauce: It’s packed with umami, a savory fifth taste, thanks to ingredients like anchovies, soy sauce, and tamarind. It adds a layer of complexity and depth to the braising liquid, intensifying the savory notes of the beef and creating a more well-rounded flavor profile.

• Garlic Cloves: For an intensified garlic flavor, smash them! Unlike minced or chopped garlic, which can disperse and lose potency during cooking, smashing the cloves releases their full flavor intensity. This infuses the braising liquid with a richer, bolder garlic presence, deeply permeating the short ribs for an irresistible garlicky goodness.

• Tomato paste: Adds a layer of savory richness and depth to the braising liquid. This complements the meaty flavor of the short ribs and creates a more complex and satisfying taste profile. The natural acidity in tomato paste helps to cut through the richness of the beef and fat, preventing the dish from feeling heavy or greasy. This creates a well-balanced flavor that keeps the palate engaged.

• Cranberries: Bring a vibrant burst of sweetness and tartness, creating a delightful contrast to the rich, savory flavors of the beef. This unexpected and playful combination keeps the palate engaged and prevents the dish from becoming monotonous. If fresh ones are out of season, frozen ones will work.

• Kosher Salt and Freshly Ground Black Pepper: Seasoning your short ribs with salt and pepper before braising is essential for flavor and texture. Salt draws out the meat’s natural juices, allowing them to mingle with the seasonings and infuse the meat with flavor from within. Freshly ground black pepper releases its volatile oils immediately, resulting in a much brighter and more intense pepper flavor compared to pre-ground pepper, which loses its potency over time.

Steps to Make Balsamic and Rosemary Braised Short Ribs with Cranberries

1. Preheat your oven to 325°F. Dry the short ribs with paper towels and generously season all sides with Kosher salt and freshly ground black pepper. Heat half of the oil in a large braiser or Dutch oven over medium heat. I used my Le Creuset 3.5 qt. Braiser. Then, add four of your short ribs.

2. Brown the short ribs on all sides, even the ends. If you have trouble standing them up, you can lean them against the sides of the pan.

3. After you’ve browned the short ribs on all sides, instead of transferring them to a plate, set them in the inside of the lid.

4. Add the remaining oil to the pan and let it get hot for a minute or two. Then, add the rest of the short ribs and brown them on all six sides, just like the previous batch.

5. Once the short ribs are properly browned, add them to the others that you’ve placed in the lid. Set them aside while you make the braising liquid.

6. Cut the red onion into six wedges and add it to the pan. Stir the onion wedges around in the oil, making sure to separate the layers and coat them in the oil. Cook for about 5 minutes, stirring occasionally, until they begin to brown and caramelize.

7. Smash the garlic cloves to break them open. Then add them and the fresh rosemary to the pan. Cook just until fragrant for about a minute.

8. Add the red wine and balsamic vinegar. Simmer for about 5 minutes until the liquid is reduced by about half.

9. Add the beef broth, tomato paste, and Worcestershire sauce.

10. Stir to combine everything and let the braising liquid come to a simmer.

11. Then return the browned short ribs to pan, bone side down. Cover and cook in a 325°F oven for 2 hours.

12. After 2 hours, remove the pan from the oven and add the cranberries. Return to the oven and cook, uncovered, for 30 minutes.

13. After the short ribs are finished cooking, the meat will be falling off the bone, so carefully remove them from the pan. Then, discard the rosemary stalks from the pan, transfer what remains in the pan, including the cranberries, to a 4-cup measuring cup. Purée everything with an immersion blender to make the sauce. If you don’t have an immersion blender, then transfer everything to a regular blender to purée the sauce.

14. Serve the short ribs on a bed of Mashed Potatoes and top with the sauce.

Elevate your culinary game with this exquisite recipe for Balsamic and Rosemary Braised Short Ribs with Cranberries. Forget dry, overcooked beef – this dish delivers melt-in-your-mouth tenderness, bursting with savory-sweet complexity. Each bite is a symphony of flavors, where rich, caramelized beef dances with aromatic rosemary, tangy balsamic glaze, and bursts of sweet-tart cranberries. It’s a culinary masterpiece that’s effortless to prepare, yet guaranteed to impress even the most discerning palates.

Frequently Asked Questions

Recipe Tips And Tricks

• Brown with care: Sear the short ribs over medium heat to achieve a deep brown crust without burning. This adds incredible flavor and visual appeal.

• Embrace the fat: Don’t trim all the fat off the short ribs before braising. Some fat renders out during cooking, contributing to tenderness and richness.

• Cranberry timing: Add the cranberries towards the end of cooking to avoid them becoming mushy. Frozen cranberries work well and thaw quickly in the sauce.

• Vegetables for flavor and function: Add carrots, onions, and celery to the braising liquid for extra flavor and to soak up delicious sauce. Remove them before serving if desired for a cleaner presentation.

• Shredded short rib magic: Leftover short ribs can be shredded and used in tacos, sandwiches, or even on pizza. The possibilities are endless!

More Delicious Beef Dishes

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