Cranberry-Glazed Braised Short Ribs

Ingredients

• 3 lb beef short ribs ( 6)
• 1 Tbsp cornstarch 
• 2 cups 1/4 cup dried cranberry (juice sweetened if possible) 
• 0.5 cup cranberries dried
• 2  fennel bulbs cut into 1/4-inch-thick slices
• 3 Tbsp gingerroot minced
• 0.5 cup a.1. original sauce 
• 2  juice of orange 
• 1 small onion chopped
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• slotted spoon
• dutch oven

Directions

1. Mix first 5 ingredients. Set aside.
2. Cook ribs in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides.
3. Remove ribs from pan.
4. Add onions and cranberries to pan; cook 5 min., stirring frequently. Return ribs to pan.
5. Add 2 cups of the cranberry juice mixture. Bring to boil; cover. Simmer on low heat 1 hour 15 min.
6. Add fennel; cook 45 min. or until ribs are tender. After about 15 min., bring remaining cranberry juice mixture to boil in medium saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently.
7. Use fork or slotted spoon to transfer ribs and vegetables to platter; cover to keep warm. Skim and discard fat from sauce remaining in pan.
8. Pour half into medium bowl.
9. Whisk in cornstarch until well blended.
10. Add to cranberry juice mixture in saucepan; mix well. Bring to boil, stirring constantly; cook 1 min.
11. Serve vegetables and ribs topped with cranberry glaze.