Beef Short Ribs with Cranberry-Port Gravy

By lisajesselson

Ingredients

• 3 Tbs. olive oil
• 4 lbs. bone in beef short ribs
• 2 Tbs. crushed green peppercorns
• 2 tsp. kosher salt
• 1 large red onion, sliced
• 1 14oz. can whole cranberry sauce
• 1 14oz. can beef broth
• 3 Tbs snipped fresh rosemary
• 3 Tbs. lemon juice
• 1/4 cup cold water
• 2 Tbs. corn starch
• 1/4 cup port
• 3 cups cooked wild rice

Preparation

Step 1

in large non stick skillet, heat oil over med.-high
sprinkle ribs with salt and pepper
cook in batches in hot oil 5 min. or till brown on all sides
place in 6 qt. slow cooker
top with onion
in bowl mix cranberry sauce, broth, rosemary, and lemon juice
pour over ribs
cover, cook on low 8-10 hrs. or high 4-5
transfer to warm dish, cover, keep warm

strain cooking liquid, skim off fat
place in med. saucepan, bring to boil
mix cold water and cornstarch
stir into boiling liquid, reduce heat
cook and stir 2 min. or until slightly thickened
add port, cook, stir 1 min.

serve on wild rice with gravy