Wednesday, September 25, 2013

Apple Cranberry Braised Short Ribs

This is one of my standby, 'guests are coming over tonight but I don't have a ton of time to stand over the stove because I have a million other things to do before they get here' recipes.  It's hearty, rich and delicious with the right balance of freshness from the apples and cranberries.  Short ribs in general just scream fall to me and this recipe plays up some other seasonal flavors and ingredients that make a great compliment.  Personally, I'd pair it with a side of spice-roasted butternut squash and a simple fresh green salad.  Throw in a smokey, Argentinian malbec and you've got a dinner that you're sure to remember.

Apple Cranberry Braised Short Ribs

2 lbs of beef short rib
1 tablespoon coconut oil
1 cup beef stock
1/2 cup unsweetened cranberry juice
1/2 cup fresh cranberries
1 small gala apple, chopped into 1/2 inch pieces
1 tablespoon apple cider vinegar
1 tablespoon kosher salt
1 bay leaf
1 sprig fresh rosemary

- Preheat your oven to 300 degrees
- In a cast iron skillet, melt your coconut oil and brown your short ribs on all sides
- Evenly salt your short ribs
- Add beef stock, cranberry juice, cranberries, apples, vinegar, rosemary and bay leaf to the pan
- The liquid should cover about 1/3 of the meat, if not, adjust with additional beef stock or water
- Cover tightly with a pot lid or tinfoil
- Braise for 2 1/2 to 3 hours or until the meat is falling off the bone
- Remove the rosemary and bay leaf
- Strain the liquid onto a small sauce pan and reduce by 1/2 the volume to form a glaze
- Serve with 1 tablespoon of the liquid over each portion of short rib

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