• Start by pulling the short ribs from the refrigerator and allowing to come to room temperature for about an hour. Salt and pepper all sides of the short ribs liberally.
  4.5 pounds beef short ribs, 1 Tablespoon salt, ½ Tablespoon black pepper
• Sear the short ribs 1 or 2 at a time on all sides in a hot Dutch oven on the stovetop. Start with the fat side down so the rendered fat can coat the Dutch oven as it's seared. Each side will take about 5 minutes to sear.
• Remove the seared short ribs and set aside. Remove any excess fat and discard, leaving about 1 Tablespoon of oil/grease in the bottom. Add the celery, carrots, and onion. Sauté about 5 minutes to get color and tenderize.
  2 stalks celery, 2 medium carrots, 1 medium onion
• Add the tomato paste and cook out for about 2 minutes to remove any raw flavor and thicken around the vegetables.
  2 Tablespoons tomato paste
• Deglaze the pot with red wine and stir. Allow to reduce slightly before adding in cranberry sauce. Stir well to incorporate.
  1 cup red wine, ¾ cup cranberry sauce
• Add in the beef stock, fresh berries, bay leaves, and cinnamon sticks. Nestle the short ribs into the Dutch oven, doing your best to submerge them within the stock.
  8 ounces fresh blackberries, 2 cups beef broth, 2 medium bay leaves, 2 standard cinnamon sticks
• Cover and bake in a 325F oven for about 4-6 hours. You're looking for an internal temperature of at least 195F by an instant read thermometer. This is the temperature at which the fatty and connective tissue will render down and create that smooth, fork-tender feel.

Gravy or Au Jus

• Remove the meat from the Dutch oven and strain the contents. To serve right away with the short ribs, you can add a cornstarch slurry or even simply reduce the liquid by half over heat and pour on top of the meat.