Recipe Adapted from Half Baked Harvest
5 pounds bone in, beef short ribs
kosher salt and black pepper
2-3 tablespoons avocado oil for searing the ribs (has a high smoke point),
2 tablespoons olive oil for sautéing the vegetables
1 medium yellow onion, thinly sliced
2 shallots, thinly sliced
4 carrots, chopped
3-4 large garlic cloves, peeled
2 cups dry red wine, such as Cabernet Sauvignon
2 cups organic beef broth
2 tablespoons tomato paste
2 tablespoons brown sugar
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 cups fresh cranberries
Mashed potatoes or Pappardelle Pasta for serving
Preheat the oven to 325 degrees F.
Season the short ribs with salt and pepper. Heat the avocado oil in a large Dutch oven over medium-high heat and brown the ribs on as many sides as you can. Don't crowd, brown in batches, if necessary. This takes about 3 minutes per side to get a good sear. Remove the ribs to a baking tray. (At this point, after browning the ribs, there will be quite of bit of fat in the pot. I poured as much of the fat off into a Pyrex bowl. Then, I added 2 tablespoons of olive oil to sauté the vegetables.)
Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add the wine, broth, tomato paste, brown sugar, garlic cloves, thyme, rosemary, and bay leaves. Season with salt and pepper and gentle stir to blend. Return the short ribs to the pot and sprinkle the cranberries over the ribs. 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 along with some of the vegetables over a bed of mashed potatoes and drizzle with the pan juices.