Cranberry Short Ribs

Elk season opened Saturday. Same bench above the spring, same predawn drive, same walk in the dark with the headlamp turned low. The weather was cold and dry with a quarter moon, good conditions — elk move more in that light than in a cloudy darkness, something in the ambient glow that makes them comfortable. I was in position at four-twenty and waited.

At six-ten, just as the sky was going from black to deep gray, I heard the first sound in the aspens to the south. Then silence. Then movement, deliberate, coming down the drainage toward the spring. I had the rifle up before I could see anything. Then: a cow, then two younger animals, then a gap — and then the bull. He came out of the aspens into the opening where the spring pool is and he was broadside at about sixty yards and I had the time I needed to be certain of the shot.

One round, clean. He went down without moving far. I dressed him on the mountain and called Jake Brennan from the trailhead to help with the packout. We got him out in two trips, same as last year, four miles each way. My legs had nothing left by the truck. Jake and I ate the sandwiches standing at the tailgate and didn't talk much. Some things are better not filled with words.

The liver that night. Butter, onions, salt. Standing at the stove the same way I've stood at the stove every elk season since I started taking the tag seriously. I ate without sitting down and the meat tasted the way it always tastes: like the mountain and the cold morning and the animal that was in the aspens and then wasn't.

The liver went fast that night — standing at the stove, no plate, just the pan — but there’s always a second meal after a season-opening kill, the one you sit down for, the one you actually taste. I pulled out the short ribs I’d been saving and made this recipe, the cranberry version I come back to every fall, because the tartness cuts through the fat the same way cold air cuts through everything else on opening morning. It’s a slow braise, which means you have to stop moving, and after a packout like that one, stopping is harder than it sounds — but it’s exactly what the day calls for.

Prep Time: 20 min | Cook Time: 2 hrs 45 min | Total Time: 3 hrs 5 min | Servings: 4

Ingredients

3 lbs bone-in beef short ribs (about 4 large ribs)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
2 stalks celery, roughly chopped
1 cup fresh or frozen cranberries
1/4 cup cranberry juice (100% juice, not cocktail)
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 sprigs fresh thyme (or 1/2 teaspoon dried)
1 bay leaf

Instructions

Season and sear. Pat short ribs dry with paper towels and season all sides generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Remove ribs and set aside.
Build the base. Reduce heat to medium. Add onion, celery, and garlic to the same pot. Cook, stirring occasionally, until softened and picking up the fond from the bottom, about 5 minutes. Stir in tomato paste and cook 1 minute more.
Add liquids and fruit. Pour in cranberry juice and beef broth, scraping up any browned bits. Add cranberries, brown sugar, balsamic vinegar, thyme, and bay leaf. Stir to combine.
Braise low and slow. Nestle the short ribs back into the pot, bone side up. The liquid should come about halfway up the ribs; add a splash more broth if needed. Bring to a gentle simmer, then cover tightly and transfer to a 325°F oven. Braise for 2 1/2 hours, until the meat is completely tender and pulling away from the bone.
Finish the sauce. Remove ribs carefully and set on a plate tented with foil. Discard thyme stems and bay leaf. Skim excess fat from the braising liquid. If the sauce is thin, simmer uncovered over medium heat for 5–10 minutes until slightly reduced. Taste and adjust salt.
Serve. Plate ribs over mashed potatoes or creamy polenta and spoon the cranberry pan sauce generously over the top.

Nutrition (per serving)

Cranberry Short Ribs — The Ritual of Cooking the Harvest Right