d Beef Short Ribs with Ginger and Garlic Recipe

If you’re craving a dish that combines rich, tender meat with a zesty, aromatic punch, this recipe for d Beef Short Ribs with Ginger and Garlic will become your new obsession. These Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic are slow-cooked to perfection, marrying the bold flavors of fresh ginger and garlic with the bright sweetness of orange and tart cranberries. Each bite melts in your mouth with a luscious sauce that’s both deeply savory and vibrantly fruity, making this a show-stopping centerpiece that’s as comforting as it is exciting.

this Recipe

Ingredients You’ll Need

Getting your ingredients right is the secret to making d Beef Short Ribs with Ginger and Garlic sing. The simplicity of this list hides a wonderful dance of textures and flavors, from the hearty short ribs to the zing of fresh ginger and the juicy pop of cranberries.

• 3 lbs beef short ribs: Choose well-marbled ribs for tender, flavorful meat that falls off the bone.
• 1 tbsp salt: Essential for seasoning and enhancing all other flavors.
• 1 tsp black pepper: Adds a subtle bite and balances the sweetness perfectly.
• 2 tbsp olive oil: For searing the ribs to develop that irresistible caramelized crust.
• 1 large onion, sliced: Provides a sweet base that softens and enriches the sauce.
• 4 cloves garlic, minced: Fresh garlic infuses the dish with a warm, aromatic depth.
• 1 tbsp fresh grated ginger: Offers a bright, spicy note that beautifully complements the rich beef.
• 1 cup fresh or frozen cranberries: Burst of tartness and color, they add a lovely contrast.
• 1 cup orange juice (fresh preferred): Adds natural sweetness and acidity to lift the flavors.
• 1 cup beef broth: Gives the sauce body and deep umami notes.
• 2 tbsp honey: Balances the tart cranberries and sharp ginger with golden sweetness.
• 1 tbsp soy sauce: A savory boost that enhances the meatiness of the ribs.
• 1 tsp smoked paprika: Adds subtle smokiness and warmth to the dish.
• 1 tsp dried thyme: Brings a tender earthiness that melds all components beautifully.
• Zest of 1 orange: Fresh, fragrant citrus oils that brighten the final dish.

How to Make d Beef Short Ribs with Ginger and Garlic

Step 1: Prepare and Season the Ribs

Start by patting your beef short ribs dry with paper towels—this is key to getting a perfect sear. Then sprinkle them generously with salt and black pepper on all sides. Don’t skimp on the seasoning because it builds the foundation of flavor for the entire dish.

Step 2: Sear the Ribs

Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Carefully add the ribs and sear them on all sides, turning every few minutes until each side is beautifully browned, about 8 to 10 minutes total. This step locks in the juices and adds that irresistible caramelized crust. Remove the ribs and set them aside once they’re perfectly browned.

Step 3: Build the Flavor Base

Using the same pot, toss in the sliced onions. Sauté them just until they soften and turn translucent, around 3 minutes. Then add the minced garlic and fresh grated ginger, cooking for just one more minute to release their fragrant oils without burning. These aromatics are the heart of the dish, blending warmth with a little zing.

Step 4: Add the Flavorful Liquids and Spices

Now comes the magic. Add the cranberries, orange juice, beef broth, honey, soy sauce, smoked paprika, dried thyme, and orange zest into the pot. Stir everything together well and bring to a gentle simmer. This vibrant mixture will soon transform into the luscious braising liquid that tenderizes the ribs and adds layers of flavor.

Step 5: Braise the Ribs

Return the seared short ribs to the pot, making sure they are mostly submerged in the fragrant liquid. Cover the pot with a lid and place it in your preheated oven at 325°F (165°C). Let everything braise gently for about 2 and a half to 3 hours, until the meat is fall-off-the-bone tender. The slow cooking allows the flavors to deepen and the collagen in the ribs to break down into a silky, rich texture.

Step 6: Finish the Sauce

Once the ribs are tender, carefully remove them from the pot and transfer to a serving platter. Set the pot back on the stovetop and simmer the remaining sauce for 5 to 10 minutes to thicken slightly if you like. This intensifies the flavor and thickens the glaze that will beautifully coat the ribs.

How to Serve d Beef Short Ribs with Ginger and Garlic

Garnishes

For a fresh and vibrant finishing touch, sprinkle freshly chopped thyme or additional orange zest over the top of the ribs just before serving. These garnishes add a pop of color and an aromatic boost that complements the orange-cranberry glaze wonderfully.

Side Dishes

Because the ribs are so rich and flavorful, they pair perfectly with simple, creamy sides. Think buttery mashed potatoes, creamy polenta, or even a fluffy rice pilaf. Roasted winter vegetables or a crisp green salad also make excellent companions, balancing the richness with freshness and crunch.

Creative Ways to Present

For a special occasion, consider plating the ribs over a bed of sautéed greens or alongside roasted root vegetables for a beautiful presentation. Drizzle extra braising sauce over the dish and garnish with delicate microgreens or edible flowers for that wow factor. The deep colors of the orange-cranberry glaze will catch everyone’s eye.

Make Ahead and Storage

Storing Leftovers

Leftover d Beef Short Ribs with Ginger and Garlic taste just as delicious the next day. Store your cooled ribs and sauce in an airtight container in the refrigerator for up to 3 days. The flavors develop even more as they rest, making your next meal even better.

Freezing

If you want to save the ribs for longer, freeze leftovers in a freezer-safe container or heavy-duty zip-top bag. They keep beautifully for up to 3 months. When freezing, separate ribs from the sauce if possible so you can reheat more evenly.

Reheating

For best results, thaw frozen ribs overnight in the fridge. Reheat gently on the stovetop over low heat, covered, until warmed through. You can also reheat in the oven at 300°F (150°C) covered with foil, or microwave in short bursts. Add a splash of broth or water if the sauce thickens too much during storage.

FAQs

Can I use a different cut of beef for this recipe?

While beef short ribs are ideal for their marbling and tenderness after braising, you can also try chuck roast cut into large pieces for a similar slow-cooked experience. Just keep in mind the cooking times may vary slightly.

Is fresh ginger necessary, or can I use ground ginger?

Fresh ginger offers a bright, lively flavor that ground ginger can’t quite replicate. However, if fresh isn’t available, use 1/4 teaspoon of ground ginger as a substitute for 1 tablespoon of fresh grated ginger, but expect a slightly different flavor profile.

Can I make this recipe in a slow cooker?

Absolutely! After searing the ribs and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is tender and falling off the bone.

What if I don’t have fresh cranberries?

Frozen cranberries work perfectly in this recipe and are often more convenient outside cranberry season. Avoid dried cranberries, as they will change the texture and sweetness balance of the dish.

How can I make the sauce thicker?

If you prefer a thicker sauce for your d Beef Short Ribs with Ginger and Garlic, simply simmer the braising liquid uncovered on the stovetop after removing the ribs. This will reduce and concentrate the sauce beautifully. Alternatively, mix a small cornstarch slurry with cold water and stir it in while simmering.

Final Thoughts

This recipe for d Beef Short Ribs with Ginger and Garlic brings together an irresistible blend of hearty, sweet, and aromatic flavors that will warm your soul. Whether you’re cooking for a cozy family dinner or a special gathering, the tender meat and vibrant sauce will impress and delight everyone at the table. I truly can’t recommend making this dish enough—once you try it, it will surely become one of your favorite recipes to revisit again and again.