Cranberry Short Ribs Recipe

Cranberry Short Ribs Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This recipe originally came from my mother-in-law. Living in the bush in the Yukon, I sometimes substitute moose for the beef and I pick wild cranberries in the fall. I prepare this comfort food often during the long winter months and we never tire of it.

[X]

Rate Cranberry Short Ribs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Short Ribs Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 2 Servings

20 90 110

Ingredients

1-1/2 pounds bone-in beef short ribs
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1/8 teaspoon ground mustard
Dash ground cloves
3/4 cup water
2 teaspoons cider vinegar
1-1/2 to 2 teaspoons grated lemon peel
1/2 cup fresh cranberries

Directions

Sprinkle ribs with 1/4 teaspoon salt and pepper. Place in a greased 8-in. square baking dish. Cover and bake at 350° for 1-1/4 hours.
In a small saucepan, combine the flour, brown sugar, mustard, cloves and remaining salt. Stir in the water, vinegar and lemon peel until smooth. Add cranberries. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain ribs; top with cranberry mixture. Bake 15-25 minutes longer or until meat is tender. Yield: 2 servings.

Nutritional Facts 1 serving equals 314 calories, 16 g fat (7 g saturated fat), 82 mg cholesterol, 645 mg sodium, 13 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Cranberry Short Ribs in Reminisce Extra November 2008, p53