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Main dishes

Cranberry-Glazed Braised Short Ribs

Cranberry-Glazed Braised Short Ribs recipe
photo by:kraft
Move over, turkey! These tasty braised short ribs may soon become everyone's favorite meat to eat with cranberry!
15 min
2 hr 50 min
6 servings
Magazine Acquisition

What You Need

cups  cranberry juice
 Juice from 2 oranges
cup  A.1. Original Sauce
cup  sugar
Tbsp.   minced gingerroot
lb.  beef short ribs (about 6)
small  onion, chopped
cup  dried cranberries
 fennel bulbs, cut into 1/4-inch-thick slices
Tbsp.  cornstarch

Make It

MIX first 5 ingredients. Set aside.

COOK ribs in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan. Add onions and cranberries to pan; cook 5 min., stirring frequently. Return ribs to pan. Add 2 cups of the cranberry juice mixture. Bring to boil; cover. Simmer on low heat 1 hour 15 min. Add fennel; cook 45 min. or until ribs are tender. After about 15 min., bring remaining cranberry juice mixture to boil in medium saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently.

USE fork or slotted spoon to transfer ribs and vegetables to platter; cover to keep warm. Skim and discard fat from sauce remaining in pan. Pour half into medium bowl. Whisk in cornstarch until well blended. Add to cranberry juice mixture in saucepan; mix well. Bring to boil, stirring constantly; cook 1 min.

SERVE vegetables and ribs topped with cranberry glaze.

Kraft Kitchens Tips

Substitute 2/3 cup orange juice for the juice squeezed from the 2 oranges.
Make Ahead
Recipe can be prepared ahead of time; place in 13x9-baking dish. Cover with foil. Refrigerate up to 24 hours. When ready to serve, heat oven to 350ºF. Bake ribs, covered, 30 min. or until heated through.
Serving Suggestion
Serve with hot mashed potatoes or cooked rice.
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