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Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic
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Cozy and bold, these braised short ribs blend sweet-tart orange and cranberry with deep beef flavor, enhanced by ginger and garlic. Perfect for cold nights and festive gatherings.

Ingredients

Scale
  • 3 to 4 lb bone-in beef short ribs (about 8 pieces)
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp black pepper
  • 2 tbsp neutral oil (canola or avocado)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 garlic cloves, minced
  • 2 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 1 cup fresh orange juice (from 2–3 oranges)
  • 1 tbsp orange zest (plus extra strips for garnish, optional)
  • 1 cup beef broth (low sodium)
  • 1 cup fresh or frozen cranberries (or 1/2 cup dried)
  • 1 tbsp soy sauce or tamari
  • 1 to 2 tbsp brown sugar or honey (to balance tartness)
  • 1 cinnamon stick (or 1/2 tsp ground cinnamon)
  • 1 star anise (optional)
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1 tsp dried)
  • 1 to 2 tsp cornstarch mixed with 2 tsp water (optional, for thicker sauce)
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Heat the oven to 325°F (165°C).
  2. Pat the short ribs dry and season all sides with salt and pepper.
  3. Heat oil in a heavy Dutch oven over medium-high. Sear ribs in batches until well browned, about 3 to 4 minutes per side. Set aside.
  4. Lower heat to medium. Add onion, carrots, and celery. Cook for 5 minutes, stirring until soft.
  5. Add garlic and ginger. Cook for 1 minute until fragrant.
  6. Stir in tomato paste. Cook for 1 to 2 minutes to darken slightly.
  7. Add orange juice and scrape up browned bits. Stir in orange zest, beef broth, cranberries, soy or tamari, brown sugar or honey, cinnamon stick, star anise (if using), bay leaves, and thyme.
  8. Return ribs to the pot, meaty side down, ensuring the liquid comes halfway up the meat. Add a splash more broth if needed.
  9. Bring to a gentle simmer, cover, and braise in the oven for 2.5 to 3 hours, until fork-tender.
  10. Transfer ribs to a plate. Discard bay leaves, thyme stems, cinnamon, and star anise.
  11. Skim fat from the sauce, then simmer for 5 to 10 minutes to reduce. For a thicker glaze, whisk in cornstarch slurry and simmer for 1 to 2 minutes.
  12. Return ribs to the pot to warm and coat in sauce. Taste and adjust salt and pepper.
  13. Garnish with herbs and extra orange zest strips. Serve hot.

Notes

This dish tastes even better the next day. It’s perfect for leftovers, and the sauce can be thickened if desired.

Nutrition

Find it online: https://diyprzepisy.com/orange-cranberry-braised-beef-short-ribs-ginger-garlic/

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