Dinner Recipes
Cherry Braised Beef Short Ribs
Elevate your next dinner with these Cherry Braised Beef Short Ribs, a rich and aromatic dish created by Chef Tom Fraker. This American‑Asian–inspired recipe layers tender beef short ribs with warm spices like cinnamon, cloves, and allspice, then braises them low and slow in a savory blend of beef stock, cooking sherry, soy sauce, and sweet onions. Melissa’s dried tart cherries and fresh Tasmanian cherries add a vibrant, fruity depth that perfectly balances the dish’s hearty flavors. With just 10 minutes of prep and a beautifully complex result, this recipe brings an elegant, restaurant‑quality meal straight to your home kitchen.
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Cherry Braised Beef Short Ribs
Serves: 6
Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes
Ingredients
Directions
Place the ginger, garlic, cinnamon, cloves and allspice onto the center of the cheesecloth, pull up the edges to create a bundle and tie it closed.
Season the beef, on all sides, with the salt and pepper.
Heat the olive oil in a large pot and sear the ribs, in batches, until browned on all sides. Add the cheesecloth bundle and the rest of the ingredients to the pot and bring to a boil. Once boiling, cover the pot and reduce to a simmer. Braise for 2 hours until the beef is very tender.
Remove the ribs from the pot, place them on a platter and tent with foil. Discard the cheesecloth bundle.
Bring the pot liquid back to a boil and reduce until thickened, about 10 minutes.
To serve, ladle some of the sauce on a plate and top with 2 ribs. Repeat for the remaining ribs.