RED WINE CRANBERRY BRAISED SHORT RIBS #DINNER #EASYRECIPE
Red Wine Cranberry Braised Short Ribs. Moderate cooked short ribs in red wine with crisp herbs and sweet cranberries. On the off chance that there's one comfortable occasion supper you should make, it's these braised short ribs. They're a one pot and done sort of supper, bubbly, and absolutely heavenly. Serve these over a bed of velvety pureed potatoes and you'll have the ideal supper for a cool night in.
I've been trusting that Thanksgiving week will be here for such a long time. This is in every case such a fun week with such a great amount of energy noticeable all around. I've never put a huge amount of weight on myself to make Thanksgiving flawless. I think this is the reason I am ready to anticipate it to such an extent. The majority of my siblings are around the local area (well one arrives tomorrow). I'm eager to invest some energy with them, pause for a moment to absorb everything, and be appreciative for this year has brought to the table. It's been a major year of development here at HBH, and I'm so grateful to do what I adore every single day.
It's been go, go, go throughout recent months, so I haven't generally gotten the opportunity to compose the studio and make it without flaw. In addition, regardless we're looking out for furniture for the upstairs space and office. In any case, on Saturday evening I at last chose to put down my PC and put in several hours sorting out and cleaning up around the studio to plan for Thanksgiving. It was amusing to invest a little energy styling out the space. Thanksgiving will be our first "enormous supper" here, so I'm getting energized! I could conceivably have effectively prepared my tables.
Anyway, with the majority of my family around the local area, that implies I need simple suppers that everybody will love.
Moderate cooked short ribs in red wine with crisp herbs and sweet cranberries. They're a one pot and done sort of supper, merry, and absolutely flavorful. Serve these over a bed of rich pureed potatoes and you'll have the ideal supper for a cool night in.
INGREDIENTS
5 pounds bone in, beef short ribs
kosher salt and black pepper
2 tablespoons extra virgin olive oil
1 medium yellow onion, thinly sliced
2 shallots, thinly sliced
4 carrots, chopped
2 cups dry red wine, such as Cabernet Sauvignon
2 cups low sodium beef broth
2 tablespoons tomato paste
1 tablespoon brown sugar or honey
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 cups fresh cranberries
INSTRUCTIONS
SLOW COOKER
1. 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 and transfer to the slow cooker.
2. To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries.
3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!
OVEN
1. Preheat the oven to 325 degrees F.
2. 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. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!
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