Description
Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic are a comforting, slow-cooked dish with tender beef, a sweet-savory sauce, and rich seasonal flavor. Perfect for cozy gatherings or holiday tables.
Ingredients
• 5 pounds beef short ribs, English-cut
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil
• 1 large onion, chopped
• 6 cloves garlic, peeled and roughly chopped
• 3 tablespoons grated fresh ginger
• 1 tablespoon Chinese five-spice powder
• Zest of 2 oranges
• ¾ cup dried cranberries
• ½ cup fresh orange juice
• ½ cup honey
• 1 cup low-sodium soy sauce
• ¼ cup unseasoned rice vinegar
• ¼ cup hoisin sauce
• 2 tablespoons chili garlic sauce
• 3½ cups chicken broth or water
• 1½ tablespoons cornstarch mixed with 1½ tablespoons cold water
• 3 green onions, thinly sliced
Instructions
1. Season short ribs with salt and pepper. Sear in batches in a Dutch oven until browned on all sides. Set aside.
2. In the same pot, sauté onion, garlic, and ginger until soft and fragrant. Add Chinese five-spice powder and orange zest.
3. Deglaze with orange juice, scraping up the brown bits. Stir in soy sauce, hoisin, rice vinegar, honey, chili garlic sauce, and broth.
4. Return short ribs to the pot, bone-side down. Add cranberries. Cover and braise in a 325°F oven for 2½ to 3 hours.
5. Transfer ribs to a dish. Skim fat from the sauce. Simmer sauce on the stove and stir in cornstarch slurry. Cook until thickened.
6. Return ribs to sauce or spoon sauce over top. Garnish with green onions and serve warm.
Notes
– Make a day ahead—flavor improves overnight.
– Beef chuck roast works if short ribs aren’t available.
– Use maple syrup instead of honey for a deeper sweetness.
– Tamari or coconut aminos can replace soy sauce for gluten-free option.
– Serve over mashed potatoes, polenta, or rice.
- Prep Time: 20
- Cook Time: 180
- Method: Braising
- Cuisine: American