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Cranberry Short Ribs

Cranberry Short Ribs
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.
2 ServingsPrep: 20 min. Bake: 1-1/2 hours

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.
Nutrition Facts: 1 serving equals 314 calories,
© Taste of Home 2013

2 of 2

Cranberry Short Ribs (continued)

Nutrition Facts: 16 g fat (7 g saturated fat), 82 mg cholesterol, 645 mg sodium, 13 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013