Step 1: Prep Time

Season your short ribs generously with salt on all sides. Set them aside.
Dice two onions, peel and crush the garlic, and zest 2 oranges.
Juice all 4 oranges into a measuring cup until you have 1 cup of juice.

Step 2: Saute the Aromatics

Preheat your oven to 350°F.
Heat a large Dutch oven over medium heat and coat the bottom with olive oil. Add the diced onions, season with salt, and cook until they turn translucent and slightly brown around the edges, about 10 minutes.
Add the garlic, orange zest, black peppercorns, and dried cranberries to the pot and sauté for another 5 minutes.

Step 3: Braise the Meat

Cut the remaining onion in half and remove the stringy bits and skins.
Place the short ribs in the Dutch oven and add the cinnamon, bay leaves, and the halved onion. Pour in the white wine, orange juice, and 3 cups of water.
Bring the liquid to a boil over high heat, then reduce to a simmer. Let it simmer on the stove for 90 minutes.
Transfer the pot to the oven and cook for an additional 90 to 120 minutes, or until the short ribs are fork-tender. Remove from the oven and set aside.

Step 4: Make the Holiday Sauce

Take the short ribs out of the Dutch oven and place them on a platter.
Remove the bay leaves and cinnamon sticks from the pot and discard them. Blend everything else remaining in the pot until it thickens, about 30 seconds. Taste and adjust the seasoning with salt if needed.

Step 5: Plate It Up!

Pour the Holiday Sauce over the short ribs on the platter and sprinkle chopped fresh parsley on top for garnish.

I hope you enjoy this recipe as much as I do!