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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


  • 1-1/2 pounds bone-in beef short ribs
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 tablespoon King Arthur Unbleached 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


  • Preheat oven to 350°. Sprinkle ribs with 1/4 teaspoon salt and
  • pepper. Place in a greased 8-in.-square baking dish. Bake, covered,
  • 1-1/4 hours.
  • In a small saucepan, combine flour, brown sugar, mustard, cloves and
  • remaining salt; stir in water and vinegar until smooth. Stir in
  • cranberries and lemon peel; bring to a boil. Cook and stir 2 minutes
  • or until thickened.
  • Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15-20
  • minutes longer or until meat is tender. Yield: 2 servings.

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Cranberry Short Ribs (continued)

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.