3 Lbs. Short Ribs
Coarse salt and ground pepper
3 T all-purpose flour
2 C chicken broth
1 C Red Wine, whatever you happen to be drinking…
1 Bay Leaf
2 T molasses
1 bag (12 ounces) cranberries
2 medium Carrots, large dice
1 Bag (1 pound) Frozen Pearl Onions
Fresh Herb Sprigs such as Rosemary & Thyme
- Preheat oven to 350 degrees with rack in lowest position. Season short ribs with salt and pepper. Heat a 5-quart Dutch oven or heavy pot until it’s screaming hot. You want to sear the short ribs on all sides until DEEPLY browned. Open a window, turn off the fire alarms, seriously, the dish will be so much better if you do this step. Once they are browned, set them aside, reserving the oil and browned bits in the pot.
- Turn down the heat to medium and add flour to pot and cook, stirring, 30 seconds. Add broth, wine, bay leaf, herb sprigs, molasses, half the cranberries, and 2 cups water; bring to a boil. Return short ribs to pot, and cover. Transfer to oven; bake 2 hours.
- Stir in onions and carrots; season, cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until short ribs are fork-tender, 30 minutes more. Discard bay leaf before serving.