Cranberry Short Ribs 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.
- 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
- 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.
Originally published as Cranberry Short Ribs in Reminisce Extra November 2008, p53
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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