Cranberry Braised Short Ribs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 356.5
- Total Fat: 24.5 g
- Cholesterol: 100.0 mg
- Sodium: 1,143.9 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.3 g
- Protein: 25.1 g
View full nutritional breakdown of Cranberry Braised Short Ribs calories by ingredient
Number of Servings: 4
Ingredients
-
1 tb coconut oil
4 lbs grass fed beef short ribs
1 cup bone broth
1 cup unsweetened cranberry juice
1 cup cranberries
1 tb apple cider vinegar
1 bay leaf
1/4 tsp sea salt
2 tb chopped fresh parsley
Directions
Preheat the oven to 300 degrees
Heat the fat in a large heavy bottomed pot on med high heat. Working in batches, brown the ribs well on all sides.
Add the bone broth, cranberry juice, cranberries, vinegar, bay leaf and salt to the pot. The liquid should come up to about one third of the level of the meat - if any less, add a little bit more broth or water.
Making sure that your lid fits tightly, braise for 2 to 3 hours in the oven, checking periodically that the liquid is barely simmering and that there is enough liquid. It is finished when the meat is falling off the bone.
Carefully transfer the short ribs to a plate and cover the meat. Strain the liquid into a large bowl, then pour into a saucepan, bring to a boil and reduce the quantity by our half.
Serve with some of the juices poured over the ribs and the parsley on top.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user NH6224.
Heat the fat in a large heavy bottomed pot on med high heat. Working in batches, brown the ribs well on all sides.
Add the bone broth, cranberry juice, cranberries, vinegar, bay leaf and salt to the pot. The liquid should come up to about one third of the level of the meat - if any less, add a little bit more broth or water.
Making sure that your lid fits tightly, braise for 2 to 3 hours in the oven, checking periodically that the liquid is barely simmering and that there is enough liquid. It is finished when the meat is falling off the bone.
Carefully transfer the short ribs to a plate and cover the meat. Strain the liquid into a large bowl, then pour into a saucepan, bring to a boil and reduce the quantity by our half.
Serve with some of the juices poured over the ribs and the parsley on top.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user NH6224.