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Cranberry Short Ribs

 Cranberry Short Ribs
We live in the Yukon bush, so I pick wild cranberries for this incredibly tender comfort food. I sometimes substitute moose for the beef. —Cathy Wylie, Dawson City, Canada
2 ServingsPrep: 20 min. Bake: 1-1/2 hours


  • 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
  • 1/2 cup fresh or frozen cranberries
  • 1-1/2 to 2 teaspoons grated lemon peel
  • 1/2 teaspoon browning sauce, optional


  • Preheat oven to 350°. Place ribs in a greased 8-in.-square baking
  • dish; sprinkle with 1/4 teaspoon salt and pepper. Bake, covered,
  • 1-1/4 to 1-1/2 hours or until tender.
  • In a small saucepan, combine flour, brown sugar, mustard, cloves and
  • remaining salt; gradually whisk in water and vinegar until smooth.
  • Stir in cranberries, lemon peel and, if desired, browning sauce;
  • bring to a boil. Cook and stir 2 minutes or until thickened.
  • Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15
  • minutes longer. Yield: 2 servings.

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Cranberry Short Ribs (continued)

Editor's Note: This recipe can be easily doubled to serve 4; bake in a greased 11x7-in. baking dis and increase covered baking time to 1-1/2 to 1-3/4 hours or until tender.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.