Beef Short Ribs with Cranberry-Port Gravy | Midwest Living
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Beef Short Ribs with Cranberry-Port Gravy

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Beef Short Ribs with Cranberry-Port Gravy

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  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Slow Cook 8 hrs to 10 hrs on low-heat setting or 4 to 5 hours on high-heat setting

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Ingredients

  • 3 tablespoons olive oil
  • 4 pounds bone-in beef short ribs with bone (use boneless if bone-in is not available)
  • 2 tablespoons crushed green peppercorns
  • 2 teaspoons kosher salt
  • 1 large red onion, sliced
  • 1 14 - ounce can whole cranberry sauce
  • 1 14 - ounce can beef broth
  • 3 tablespoons snipped fresh rosemary
  • 3 tablespoons lemon juice
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1/4 cup port
  • 3 cups cooked wild rice
  • Fresh rosemary sprigs

Directions

  1. In a large nonstick skillet, heat oil over medium-high heat. Sprinkle ribs with peppercorns and salt. Cook, in batches, in hot oil about 5 minutes or until brown on all sides. Place ribs in a 6-quart slow cooker. Place onion slices on top of ribs. In a medium bowl, combine cranberry sauce, beef broth, rosemary and lemon juice. Pour over the ribs. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ribs to a warm dish; cover to keep warm.
  2. For gravy: Strain cooking liquid and skim off fat. Place the liquid in a medium saucepan; bring to boiling. Stir together cold water and cornstarch. Stir into boiling liquid; reduce heat. Cook and stir about 2 minutes or until mixture is slightly thickened. Add port; cook and stir for 1 minute more. Remove from heat.
  3. Place wild rice on a serving platter. Top with ribs and and some of the gravy. Garnish with fresh rosemary. Pass remaining gravy. Makes 6 to 8 servings.

Nutrition Facts

(Beef Short Ribs with Cranberry-Port Gravy)

Servings Per Recipe 6, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 36, chol. (mg) 114, Cobalamin (Vit. B12) (µg) 4, fiber (g) 2, carb. (g) 38, vit. A (IU) 49, vit. C (mg) 6, Fat, total (g) 55, cal. (kcal) 760, Thiamin (mg) 0, Riboflavin (mg) 0, pro. (g) 27, sodium (mg) 670

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