pat's Recipe

Beef Short Ribs with Cranberry-Port Gravy

Category: Beef

3 Tbsp. olive oil
4 pounds 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

Directions
1. 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.

2. 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.

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