Cabernet Franc-Cranberry Braised Short Ribs

Slow cooked short ribs in Somerset Ridge Cabernet Franc with fresh herbs and sweet cranberries. This may be a one pot and done kind of dinner, but it is totally festive, and totally delicious. Serve these over a bed of creamy mashed potatoes and more Cabernet Franc to drink and you'll have the perfect dinner fit for a King!
Prep Time30 mins
Active Time7 hrs
Course: Main Course

Equipment

  • Slow Cooker

Materials

  • 5 lbs bone in beef short ribs
  • kosher salt and black pepper
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion thinly sliced
  • 2 shallots thinly sliced
  • 4 carrots chopped
  • 2 cups Somerset Ridge Cabernet Franc
  • 2 cups low sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar or honey
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 cups fresh cranberries
  • mashed potatoes for serving

Instructions

Cook in a Slow Cooker

  • 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.
  • To the slow cooker, add the onions, shallots, and carrots. Add the Cabernet Franc, 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.
  • Remove the thyme, rosemary, and bay leaves.
  • Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce.

Cook in the Oven

  • Preheat the oven to 325 degrees F.
  • 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.
  • Remove the thyme, rosemary, and bay leaves.
  • Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce.