Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the short ribs dry with paper towels. Season generously with salt and pepper.

Step 3

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.

Step 4

In the same pot, add onions and carrots. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute. Stir in tomato paste and cook for 1-2 minutes until fragrant.

Step 5

Pour in red wine (if using) and deglaze the pot, scraping up any browned bits.

Step 6

Add cranberry sauce, cranberry juice, beef broth, and fresh cranberries. Stir well. Season with onion powder, garlic powder, and Kinders. (Season to liking)

Step 7

Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Add thyme and rosemary sprigs. Bring the mixture to a simmer, cover, and transfer to the preheated oven.

Step 8

Braise for 3 to 3.5 hours, or until the short ribs are tender and falling off the bone

Step 9

Remove the short ribs from the pot and cover to keep warm. Strain the braising liquid, discarding solids. Skim excess fat from the liquid.

Step 10

In a saucepan, add 1 cup of the strained braising liquid and cornstarch slurry while whisking continuously to avoid lumps.

Step 11

Stir in cranberry sauce, squeeze orange and simmer until the gravy thickens, about 5-7 minutes. Season with onion powder, garlic powder, and kinders or salt and pepper.

Step 12

Plate the short ribs over mashed potatoes, polenta, or roasted vegetables.

Step 13

Drizzle with cranberry gravy and garnish with fresh parsley and a sprinkle of orange zest for brightness.