It's finally cold (well, for Arizona) enough for me to feel like it's really fall. I wore a light wrap to work this morning and drove with the heated seat on - a huge breakthrough considering the steamy weather we have had this fall.
So...time for a new braised recipe and since short ribs are delicious (and one of my boyfriend's favorite things I make) I created a new recipe.
According to Brian, this might be the best attempt at short ribs I have ever had - so this recipe is a keeper. Meltingly tender, sweet yet savory and a bit tart to balance the richness of the ribs. And a final good thing - this makes your house smell really yummy for many hours while cooking.
Cranberry Orange Spice Braised Short Ribs:
(serves 4-6)
4 lbs beef short ribs
Olive oil for searing
Salt and pepper
2 c orange juice
2 c beef broth
1 c fresh cranberries
2 cloves garlic, chopped
1 cinnamon stick
2-3 whole star anise
1/2 c brown sugar (or to taste)
Chopped fresh parsley for color/garnish if desired
Directions:
Generously season short ribs with salt and pepper. Preheat oven to 300. In a large oven-safe stock pot or dutch oven, sear short ribs in batches in olive oil until browned on all sides. As they are browned, let them stand on a plate.
Once all ribs have been seared, pour off rendered fat leaving just a film of oil. Quickly saute garlic, cinnamon stick and star anise - not allowing garlic to brown. Deglaze pan with beef broth. Add orange juice and sugar and bring to a slow simmer. Add short ribs back in, stir in cranberries and allow to simmer. Once simmering, cover and place in oven and braise for 5-6 hours. Serve short ribs with their own cooking juices and sauce, making sure a few cranberries are served with each serving. Serve atop noodles, cous-cous, rice or with whatever sides you prefer.
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