Lingonberry & Sage Beef Short Ribs
Updated Feb 15, 2021, Published Nov 01, 2015
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These ribs are an easy way to make a meal sound fancy when you’re really just letting the slow cooker do the work. The meat literally falls apart in your mouth.
Lingonberry & Sage Beef Short Ribs
Ingredients
- 2 pounds beef short ribs
- 3 cups beef stock
- 1 medium sweet onion, sliced
- 1 teaspoon finely chopped garlic
- 2/3 cup dry red wine or sherry
- 1 cup plus 1 rounded tablespoon lingonberry jam, divided use
- 1 teaspoon finely chopped fresh sage
- 1 spring fresh rosemary
- 1 bay leaf
Instructions
- In a large cast iron skillet, brown the short ribs on all sides except the bone side. (If you’re using a regular skillet, make sure to grease it so the meat doesn’t stick.)
- Place the beef broth, onion, garlic, wine, 1 cup jam, sage, rosemary, and the bay leaf into a large slow cooker. Stir gently to combine. Add the browned meat, positioning it so that the meat sides are down and completely submerged. Cook on low for 8-10 hours. The meat will likely separate itself from the bone.
- Remove the rosemary sprig and bay leaf from the mixture. To make gravy, simply ladle 3-4 cups of the juice – onions included – into a blender and add the remaining 1 rounded tablespoon of lingonberry jam. Blend on high until creamy and serve over the meat.
Nutrition
Calories: 462kcalCarbohydrates: 32gProtein: 35gFat: 17gSaturated Fat: 7gCholesterol: 97mgSodium: 482mgPotassium: 1049mgFiber: 2gSugar: 20gVitamin C: 4.2mgCalcium: 50mgIron: 4.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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