Cranberry Orange Braised Short Ribs

Braised short ribs were my favorite thing prior to not eating meat. In 2019, I learned that I had low ferritin and celiac (aka an inflamed gut), and advised to eat red meat. I’m back to braising short ribs like it’s my job and these are a winner. I had some cranberry juice that needed to be used, an orange that was zested bald the day before, some short ribs that were begging to be braised and I figured let’s put it all together. Magical.

While these take some time, they’re essentially a set and forget while cooking, but you definitely will not forget the final product.

To braise means to sear and then cook gently in liquid.

Makes 4 Ribs


  • 2 lbs. grass fed, bone-in short ribs (I had 4 ribs)
  • 3 cups 100% cranberry juice
  • 3 cups veggie stock
  • Juice of one large orange
  • 1/4 cup organic maple syrup
  • 1 large onion, medium dice
  • 1 stalk celery, medium dice
  • 2 large cloves garlic
  • 2 tsp Chinese 5 Spice
  • 2 large carrots, large roll cut (about 1″ pieces)
  • 2 cups baby greens
  • Salt and pepper
  • Avocado oil


  1. If you can, salt ribs up to 24 hours prior to cooking. If you can’t, it will still be amazing.
  2. Heat a heavy stock pot or enameled cast iron dutch oven over medium high heat. When hot, add 2 tbsp oil and let heat.
  3. Add salted ribs and sear on all sides for 2-3 minutes each. They should be nice and brown on all sides.
  4. Remove ribs from the pot with tongs and put them on a plate.
  5. Reduce heat to medium. Add onions and a pinch of salt. Stir to coat in oil, and let the onion sweat (get translucent) for about 5 minutes.
  6. Add celery, stir to combine and let it soften, about a minute
  7. Add garlic.
  8. When the garlic is fragrant, add the Chinese 5 Spice. Stir to combine and then stir occasionally for 4-5 minutes. This will help the flavor develop.
  9. Add maple syrup, stock, cranberry and orange juice. Bring to a boil and let reduce about 1/4 of the way down the side of the pot (about 5 min or so).
  10. Add ribs back to the pot. The liquid should be about 1/2 way up the ribs.
  11. Bring to a boil, then reduce to a simmer and cover. Let simmer covered for 90 minutes.
  12. Remove cover and check ribs. Simmer uncovered for another 45 minutes.
  13. Add carrots and let simmer uncovered for another 15 minutes.
  14. The ribs are done when bones have completely detached and the meat is tender enough to cut with a fork. Add greens and stir to combine and let wilt.
  15. Serve over Jicama Cauliflower Mash or Mashed Potatoes.

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