Annie is a fourth-generation cattle rancher, raising cattle with her husband and two kids in Sierraville, population: 85. She’s also a third grade teacher, enjoys roping with family and friends, and is passionate about supporting the kids in her community.
Cranberry Short Ribs
Ingredients:
3 to 4 pounds beef short ribs
one finely diced white onion
one bag of cranberries
3 to 4 minced garlic cloves
2 cups red wine (I used a cabernet)
2 cups beef broth (see Alli’s beef bone broth recipe here)
salt and pepper to taste
a bag of small rainbow carrots (I used the Trader Joe’s brand)
few springs of rosemary
3 to 4 sweet potatoes
one finely diced white onion
one bag of cranberries
3 to 4 minced garlic cloves
2 cups red wine (I used a cabernet)
2 cups beef broth (see Alli’s beef bone broth recipe here)
salt and pepper to taste
a bag of small rainbow carrots (I used the Trader Joe’s brand)
few springs of rosemary
3 to 4 sweet potatoes
How to make it:
1. Season the beef with salt & pepper and brown it on a medium high heat on a skillet. I used an enameled LeCruset with these type of braising or slow cooking recipes.
2. Remove the beef and set aside in a crock pot. Add in the onions, garlic and cranberries and cook down until cranberries start to pop.
3. Add in the wine & beef broth and bring to a boil. Add in the salt & pepper.
4. Pour this cranberry saucey-ness on top of the short ribs, add the rosemary & carrots and slow cook on high for 8 hours.
5. Serve on top of mashed potatoes of your choice & garnish with fresh chopped rosemary. I like using sweet potatoes personally, but my kids and husband enjoyed just plain mashed potatoes!
Enjoy!
