Shelly's Recipe

BEEF SHORT RIBS WITH CRANBERRY-PORT GRAVY - Crock pot

Category: Ribs

3 tbsp olive oil
4 lbs bone-in beef short ribs with bone (use boneless if bone-in is not available)
2 tbsp crushed green peppercorns
2 tsp kosher salt
1 large red onion, sliced
1 14-oz. can whole cranberry sauce
1 14-oz. can beef broth
3 tbsp snipped fresh rosemary
3 tbsp lemon juice
1/4 cup cold water
2 tbsp cornstarch
1/4 cup port
3 cups cooked wild rice
Fresh rosemary sprigs

In a large nonstick skillet, heat oil over medium-high heat. Sprinkle ribs with peppercorns and salt. Cook, in batches, in hot oil about 5 minutes or until brown on all sides. Place ribs in a 6-quart slow cooker. Place onion slices on top of ribs.

In a medium bowl, combine cranberry sauce, beef broth, rosemary and lemon juice. Pour over the ribs. Cover and cook on LOW-heat setting for 8 to 10 hours or on HIGH-heat setting for 4 to 5 hours. Transfer ribs to a warm dish; cover to keep warm.

For gravy: Strain cooking liquid and skim off fat. Place the liquid in a medium saucepan; bring to boiling. Stir together cold water and cornstarch. Stir into boiling liquid; reduce heat. Cook and stir about 2 minutes or until mixture is slightly thickened. Add port; cook and stir for 1 minute more. Remove from heat.

Place wild rice on a serving platter. Top with ribs and some of the gravy. Garnish with fresh rosemary. Pass remaining gravy. Serves 6 to 8