Balsamic Rosemary Braised Short Ribs with Cranberries

The ultimate comfort food, short ribs become meltingly tender when braised for hours in a bath of red wine and balsamic vinegar. They would make the perfect meal for a cozy, Sunday supper, especially when served with buttery mashed potatoes to soak up every bit of the sauce.

3 pounds bone-in beef short ribs

Salt

Freshly cracked black pepper

About 4 tablespoons canola oil

1 large red onion, cut into 6 wedges

4 cloves garlic, peeled

4-5 sprigs fresh rosemary

1 cup dry red wine

1/2 cup balsamic vinegar

1 cup beef stock

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 fresh bay leaf

3/4 cup fresh or frozen cranberries

Preheat oven to 325˚F. Season short ribs all over with salt and pepper.

Heat 2 tablespoons oil in a braiser over medium heat until shimmering but not smoking. Add 3-4 of the short ribs to the pot and brown on all sides. Remove from the pan and set aside on a plate. Add more oil to the pot if needed and repeat browning with the rest of the short ribs.

Lower heat to medium-low. Add the onion and cook until starting to brown and caramelize, about 3-5 minutes. Add the garlic and rosemary and cook just until fragrant, about 30 seconds. Add the wine and balsamic vinegar and simmer until reduced in half, about 5 minutes. Add the stock, tomato paste, Worcestershire and bay leaf to the pot and stir to combine. Return the short ribs and any accumulated juices to the pot, nestling the short ribs into the sauce. Cover with the lid and place in the preheated oven.

Cook for about 2 to 2 1/2 hours, until the meat is tender and starting to fall off the bone. Remove the lid for the final 30 minutes of cooking to add the cranberries and to allow the sauce to reduce slightly. Remove from the oven. Taste sauce and season to taste with additional salt and pepper if desired.