Cranberry Jalapeño Braised Short Ribs
Recipe and photos by La Terra Fina
Ingredients
- 3 pounds bone-in beef short ribs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2–3 large carrots, peeled and diced
- 2 celery stalks, diced
- 6 garlic cloves, minced or chopped
- 3 tablespoons double-concentrated tomato paste
- 2 cups full-bodied dry red wine, such as Cabernet Sauvignon, Pinot Noir or Merlot
- 2 cups beef broth or stock
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 (10-ounce) container La Terra Fina Cranberry & Jalapeño Dip & Spread
- Chopped fresh parsley, for serving
Made With
Cranberry & Jalapeño Dip & Spread
Instructions
- Preheat the oven to 350°F.
- Pat the short ribs dry with paper towels and season generously with salt and black pepper. Coat the ribs on all sides with the flour.
- Heat the olive oil in a large Dutch oven or other oven-safe pot over medium-high heat.
- Once the oil is hot, add the short ribs and cook for about 3 minutes per side, until browned. Transfer the ribs to a plate and set aside.
- Carefully drain all but 1–2 tablespoons of the drippings from the pot.
- Add the onion, carrots and celery. Cook for about 5 minutes, stirring occasionally, until slightly softened.
- Add the garlic and cook for 2 minutes, stirring frequently.
- Add the tomato paste and cook for about 3 minutes, until it begins to brown.
- Pour in the red wine and carefully scrape up the browned bits from the bottom of the pot. Simmer for 5 minutes.
- Return the short ribs and any accumulated juices to the pot. Add the beef broth, thyme and bay leaves. Stir to combine and bring the liquid to a simmer.
- Cover the pot and transfer it to the lower third of the oven. Braise for 2–2½ hours, until the ribs are nearly fork-tender.
- Uncover and cook for another 30 minutes to reduce the sauce.
- Transfer the short ribs to a plate. Discard the thyme sprigs and bay leaves, then skim any excess fat from the sauce.
- For a smooth sauce, carefully blend the vegetables and braising liquid with an immersion blender.
- Place the pot over low heat and whisk in the full container of Cranberry & Jalapeño Dip & Spread until smooth and warmed through. Do not allow the sauce to boil after adding the dip.
- Return the short ribs to the sauce and season to taste with additional salt and pepper. Garnish with parsley and serve over mashed potatoes, if desired.
Made With
