Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Cranberry Honey BBQ Beef Holiday Ribs Recipe

  • Servings: 4-5
  • Prep Time: 25 minutes
  • Cook Time: 3 hours

‘Tis the season for festive flavors and this dish will be the star of your holiday spread. These grass-fed beef short ribs put a new spin on a traditional holiday staple: cranberries. While we love this recipe for the holidays, it can be enjoyed any time of year.

Tip: Scroll down to watch the recipe video.

Ingredients:

For the Ribs:

  • 3-4 lb. New Zealand grass-fed boneless beef short ribs (Tip: Look for the Taste Pure Nature logo)
  • Salt
  • Pepper

For the Sauce:

  • 1 1/2 cups whole cranberry sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 1/4 cup red wine vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 teaspoons Worcestershire sauce

To Garnish:

  • Rosemary sprigs
  • Cranberries

Directions:

For the Sauce:

  • 1. In a small pot over medium heat, combine cranberry sauce, honey, ketchup, red wine vinegar, garlic powder, onion powder, kosher salt, black pepper and Worcestershire sauce. Mix well.
  • 2. Bring the mixture to a boil and adjust to low heat. Cover and let simmer for 20 more minutes.
  • 3. Remove from heat and let sauce completely cool. Pour into an air-tight glass jar and keep refrigerated until ready to use.

For the Ribs:

  • 4. Preheat the oven to 300° F.
  • 5. Arrange the short ribs in a 13x9 baking dish and season evenly with salt and pepper.
  • 6. Pour half of the sauce over the ribs in an even layer and toss well to coat. Reserve remaining sauce. Cover ribs with aluminum foil and roast until cooked through and tender, about 3 hours.
  • 7. Remove the foil and gently flip the ribs. Baste the top of the ribs with more sauce and bake for an additional 20 minutes, uncovered. Check the ribs after 10-15 minutes to ensure they are still moist with sauce. Baste again, if necessary.
  • 8. Slice the ribs and transfer to a serving platter and baste with a thin layer of reserved sauce. Garnish with rosemary sprigs and cranberries and serve immediately.
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