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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe originally came from my mother-in-law. Living in the bush in the Yukon, I sometimes substitute moose for the beef and I pick wild cranberries in the fall. I prepare this comfort food often during the long winter months and we never tire of it. Ingredients:
1-1/2 pounds bone-in beef short ribs |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon brown sugar |
1/8 teaspoon ground mustard |
dash ground cloves |
3/4 cup water |
2 teaspoons cider vinegar |
1/2 cup fresh or frozen cranberries |
1-1/2 to 2 teaspoons grated lemon peel |
Directions:
1. Preheat oven to 350°. Sprinkle ribs with 1/4 teaspoon salt and pepper. Place in a greased 8-in.-square baking dish. Bake, covered, 1-1/4 hours.
2. In a small saucepan, combine flour, brown sugar, mustard, cloves and remaining salt; stir in water and vinegar until smooth. Stir in cranberries and lemon peel; bring to a boil. Cook and stir 2 minutes or until thickened.
3. Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15-20 minutes longer or until meat is tender. Yield: 2 servings.
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