RECIPE: Escuro & Cranberry Braised Short Ribs

  • Bone-in beef short ribs (5 lbs)
  • 2 TB olive oil
  • 1 medium sweet onion, sliced
  • 2 celery stalks, roughly chopped
  • 4-5 garlic cloves
  • 4 TB creamy horseradish
  • 1 1/2 cups fresh cranberries
  • 2 cups beef broth
  • 1/3 bottle Escuro
  • 2 TB tomato paste
  • salt & fresh cracked pepper
  • Creamy polenta, for serving
  1. Preheat oven to 275 deg. F.
  2. Season ribs generously with salt & fresh pepper
  3. Heat the olive oil in a Dutch oven on the stove large enough to hold all of the meat & liquids - sear the ribs on all sides and remove to a separate plate
  4. Add the onions, carrots, celery & garlic and cook until slightly caramalized
  5. Add the liquids, tomato paste and cranberries to the pot and simmer all together
  6. Smear equal amounts of horseradish sauce on each rib and carefully place in the pot so they are almost covered. Add the bay leaves and fresh herbs & place lid on the pot and put into the oven
  7. Cook for 2 1/2 hours or until the meat is tender and falling off the bone
  8. Remove the herbs, bay leaves and some of the craberries and serve over a bed of creamy polenta drizzled with pan sauce