This year at Blogorado, Farm Mom gave me a whack of beef from her stores as mentioned in the previous post. I decided to thaw out some short ribs and have a go at them.
Take the short ribs, and ensure they are thawed completely. I left mine in the fridge for 4 days, and that was adequate.
Bring them out of the fridge and let them come to room temperature. Salt and pepper the ribs liberally. While that's going on, heat a couple tablespoons of oil in your cast iron skillet over medium-high heat.
In a bowl, mix a can of cranberry sauce, a cup of red wine (I used Cabernet Sauvignon), and a beef bouillon cube. Stir, and pop it into the microwave for a couple minutes so the cranberry sauce is no longer a solid, but rather mixes easily into the wine, making a liquid. Add a can of sliced mushrooms.
Turn on the oven to 325 F.
Sear the beef short ribs in the skillet on all sides, about 3-4 minutes per side. You'll likely have to hold them in place with some tongs to get all the sides seared. That's fine, just don't squeeze them too hard.
Once seared, pour the wine/cranberry mixture over the ribs, add a fairly generous shake or three of Rosemary and Thyme. Put the lid on the cast iron skillet, and pop it into the oven.
Find a way to spend the next 2.5 hours... Maybe go play 9 holes of golf, or take a quick trip to the range, burn through a couple boxes of ammo.
After 2.5 hours, remove the skillet, turn the short ribs over, and put back into the oven for another 30 minutes.
Serve with a side dish of your choice (I went with long grain wild rice), and drink the rest of the bottle of wine.