Okay let’s get fancy! Christmas is all about bringing your closest peeps together and offering them your best of the best around the holidays. That is why I am bringing you beef short ribs braised in red wine and seasoned with sour cranberries and savoury rosemary. These short ribs are insanely delicious and the best part, easy as pie! I choose this recipe as short ribs have always been such a treat in our household that they were saved for a special occasion, and what is more special than Santy-Clause?! This dish can be prepared the day before for easy holiday serving or day of, it’s a one pot, make-it-and-forget-it kind of a dish.
The Short Rib?
A little story about the beef short ribs. It is the most tender part of the cow (especially when it’s cooked for 3 hours on low heat), which is why you tend to pay a pretty penny for them. Sometimes, when the butcher gets too many of these and puts them on special, that’s when you MUST snatch these babies up! Store them in your freezer for a special occasion. However, on the reg, these tend to go for 8$ per pound. These are the perfect cuts for braising as they are beautifully marbled and become so moist when cooked.
How much do I need?
As the bones are fairly small, I portion out two per person. If you have the option, ask your butcher if he can cut thick size short ribs, these are just a little bigger and tend to cook more evenly and be more tender about 2 inches by 2 inches. I always pick up 2-3 extra servings incase there is an unexpected guest (always good to be prepared!), and of course, because these ribs are so damn good and you’ll want to have some for leftovers the next day.
Platting
I recommend plating these short ribs on a bed of mashed potatoes, or my personal favourite Celery Root Puree! The carrots in this recipe are a great addition, however, to mix up the carrot game a little more check out this tahini dressing.
Pro-Tips
- Searing the beef is game-changing for this recipe. I literally can’t say it enough. Get a hot skillet, a pan or pot that you know gives you some nice color, do not use a non-stick pan as it will not give you as nice of a sear.
- When you pick up your beef at the butcher, ask if they have any homemade beef broth and pick that up as well. This stuff is liquid gold and can intensify the flavours of your dish by a mile!
- Tying your beef is one of the most important parts of the recipe as this will affect your plating and making this dish look restaurant worthy. Try tying the short rib together with butcher twine to ensure that the bone stays intact with the meat and it doesnt fall apart. Right before serving cut off the string and you’re good-to-go!
Christmas Short Ribs
Equipment
- Oven safe dutch oven or baking dish
Ingredients
- 5 pounds Bone-in beef short ribs
- 2 tbsp Olive oil
- 2 tbsp Butter
- 2 Onions Medium
- 4 Carrots Medium
- 1 Garlic Bulb
- 2 cups Dry Red Wine
- 2 cups Beef or Veal Broth
- 2 tbsp Tomato Paste
- 1 tbsp Maple Syrup
- 4 Sprigs of fresh thyme
- 2 Sprigs of fresh rosemary
- 2 Bay leafs
- 2 cups Fresh cranberries
Instructions
- Preheat the oven to 325 degrees F.
- Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Using butcher twine, tie the beef together, set aside.
- Dice onions, cut carrots in 1⁄4's lengthwise.
- Slice the top of the garlic bulb, drizzle with olive oil and wrap in aluminum foil. Bake in the oven for 1 hour. Once cooked, squeeze out the roasted garlic and turn into a paste. Set aside.
- In the same pan used to brown the beef, add the butter and sweat the onions and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add wine, broth, tomato paste, brown sugar, thyme, rosemary, bay leaves, salt and pepper. Bring to a boil.
- Add the beef and sprinkle over the cranberries. Cover with lid or aluminum foil and transfer to the oven. Cook for 3 hours.
- Remove the thyme, rosemary, and bay leaves and discard. Scoop out short ribs and carrots, cover and set aside.
- Meanwhile, add the roasted garlic paste to the dish a tablespoon at a time. Taste after each addition. From one garlic bulb to the next, the intensity of the garlic flavour changes, so add slowly and taste the sauce frequently until its attained the desired taste. Season with salt if necessary.
- Serve the beef short ribs and carrots over a bed of puree celeriac, top with the sauce and enjoy!