This dish is warm, bright, and tender. It brings sweet-tart orange and cranberry with deep beef flavor. Ginger and garlic add a fresh lift. The sauce is glossy and rich. The meat falls off the bone. It is great for cold nights, holidays, or a slow Sunday meal. It also reheats well, so leftovers taste even better.

A cozy pot of braised short ribs makes any meal feel special. This version blends citrus, cranberry, ginger, and garlic for bold flavor with simple steps. The orange adds a sunny note. Cranberries bring a gentle tart edge that balances the rich beef. Ginger and garlic keep it bright and savory. You can make it ahead, and it tastes even better the next day. Serve it with mashed potatoes, polenta, or rice to soak up the sauce. It works for family dinners and for guests. It is also a good way to use seasonal citrus and cranberries in fall and winter. The braise happens mostly hands-off in the oven, so you can relax while it cooks. The sauce reduces to a shiny glaze that coats every bite. With a Dutch oven and a few pantry items, you can make a comforting meal that feels like a treat, without fuss.

Why Make Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

This recipe gives you big comfort with simple steps. The flavor is deep and balanced: rich beef, bright orange, tart cranberry, and warm ginger and garlic. It feels special but uses common items you can find in any store. The oven does most of the work. You get tender, fall-off-the-bone meat and a glossy sauce without babysitting the pot.

It is perfect for cool weather and holiday tables. Oranges and cranberries shine in fall and winter, so this is a great seasonal pick. It also works well for meal prep. The taste gets better overnight, and the fat rises to the top, so you can lift it off and get a cleaner sauce.

Braised short ribs are also friendly on time. You do a quick sear, build the sauce, and let it bake low and slow. It is a smart way to feed a group too. The recipe scales easily, and the dish holds well for serving. Value, comfort, and flavor in one pot.

Why You’ll Love This Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic

Cozy Flavor with Everyday Ingredients

You only need short ribs, citrus, cranberries, aromatics, stock, and a few spices. The mix gives you sweet, tart, salty, and savory in balance. Nothing fancy, just good food.

Quick to Make, Easy to Love

Hands-on time is short. Sear, stir, and braise. The oven does the rest. The result looks and tastes like a restaurant meal with very little stress.

Ingredients and Substitutions

What You’ll Need for This Recipe

Serves 4 to 6

• 3 to 4 lb bone-in beef short ribs (about 8 pieces)
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp neutral oil (canola or avocado)
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 cup fresh orange juice (from 2–3 oranges)
• 1 tbsp orange zest (plus extra strips for garnish, optional)
• 1 cup beef broth (low sodium)
• 1 cup fresh or frozen cranberries (or 1/2 cup dried, see swaps)
• 1 tbsp soy sauce or tamari
• 1 to 2 tbsp brown sugar or honey (to balance tartness)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 1 star anise (optional)
• 2 bay leaves
• 4 sprigs fresh thyme (or 1 tsp dried)
• 1 to 2 tsp cornstarch mixed with 2 tsp water (optional, for thicker sauce)
• Fresh parsley or chives, chopped (for garnish)

Smart Swaps for Dietary Needs

• Gluten-free: use tamari or coconut aminos instead of soy sauce.
• Dairy-free: already dairy-free.
• Lower sugar: skip brown sugar and add 1 extra tbsp orange juice. Or use a bit of honey.
• No cranberries: use dried cherries or fresh pomegranate arils. If using dried fruit, start with 1/2 cup.
• No beef broth: use chicken or vegetable broth; the sauce will be a bit lighter.
• Boneless short ribs: reduce braise time by 15 to 20 minutes.

Smart Variation (Optional)

• Slow Cooker: after searing and sautéing, transfer to slow cooker; cook 6 to 8 hours on Low.
• Instant Pot: 45 to 55 minutes on High Pressure; natural release 15 minutes. Reduce sauce on Sauté.
• Spicy: add 1/2 to 1 tsp red pepper flakes with the aromatics.
• Herb twist: swap thyme for rosemary or add a strip of orange peel while braising.
• Fruity swap: use blood oranges for a deeper color and flavor.

How to Make Orange-Cranberry Braised Beef

Step-by-Step Cooking Instructions

1. Heat the oven to 325°F (165°C).
2. Pat the short ribs dry. Season all sides with salt and pepper.
3. Heat oil in a heavy 5- to 6-quart Dutch oven over medium-high. Sear ribs in batches until well browned, 3 to 4 minutes per side. Set aside.
4. Lower heat to medium. Add onion, carrots, and celery. Cook 5 minutes, stirring, until soft.
5. Add garlic and ginger. Cook 1 minute until fragrant.
6. Stir in tomato paste. Cook 1 to 2 minutes to darken slightly.
7. Add orange juice and scrape up browned bits. Stir in orange zest, beef broth, cranberries, soy or tamari, brown sugar or honey, cinnamon stick, star anise (if using), bay leaves, and thyme.
8. Return ribs to the pot, meaty side down. The liquid should come halfway up the meat. Add a splash more broth if needed.
9. Bring to a gentle simmer. Cover and braise in the oven 2.5 to 3 hours, until fork-tender.
10. Transfer ribs to a plate. Discard bay leaves, thyme stems, cinnamon, and star anise.
11. Skim fat from the sauce. Simmer 5 to 10 minutes to reduce. For a thicker glaze, whisk in cornstarch slurry and simmer 1 to 2 minutes.
12. Return ribs to the pot to warm and coat in sauce. Taste and adjust salt and pepper.
13. Garnish with herbs and extra orange zest strips. Serve hot.

Tips for Texture, Timing & Tools

• Use meaty, bone-in ribs for best flavor and moisture.
• Sear well; deep browning adds rich taste.
• Do not crowd the pot when searing.
• Keep liquid halfway up the ribs; top up with broth if needed.
• Ribs are done when a fork slides in easily and meat pulls from bone.
• For cleaner sauce, chill overnight and remove the fat cap before reheating.
• Tools: a heavy Dutch oven gives even heat and good sear.

Storage & Reheating

How to Store It Right

• Cool, then store ribs in their sauce in airtight containers.
• Fridge: up to 4 days.
• Freezer: up to 3 months. Freeze flat in bags for easy thawing.
• For best texture, remove excess fat once chilled.

Reheating Without Losing Flavor

• Stovetop: simmer covered over low heat with a splash of broth or orange juice, 10 to 15 minutes.
• Oven: 300°F, covered, 20 to 25 minutes, until hot.
• Microwave: medium power in short bursts, stirring sauce to avoid hot spots.
• If sauce is thin, simmer to reduce. If too tart, add a teaspoon of honey.

A Dish Worth Making Again and Again

The flavor gets better on day two. The sauce thickens and shines. It is easy to reheat and serve with fresh sides for a new meal.

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FAQs

Can I use boneless short ribs?

Yes. They cook a bit faster. Start checking at 2 to 2.5 hours in the oven, or 35 to 45 minutes in the Instant Pot.

What can I use instead of cranberries?

Dried cherries, chopped dried apricots, or pomegranate arils work. If using dried fruit, use half the amount and add a splash more orange juice.

Can I make this ahead for a party?

Yes. Braise a day ahead, chill, remove fat, and reheat gently. The flavor improves, and service is easier.

What should I serve with it?

Mashed potatoes, creamy polenta, buttered noodles, or rice. Add a bright side like roasted Brussels sprouts or a simple green salad.

Final Thoughts

These short ribs are simple to make and full of comfort. The orange and cranberry lift the rich meat, while ginger and garlic keep it fresh. Make it for a cozy night or a special dinner. Enjoy the tender beef and glossy sauce, and save some for tomorrow it may taste even better.