{"id":10354,"date":"2010-01-20T20:32:29","date_gmt":"2010-01-21T01:32:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10354"},"modified":"2010-01-20T22:40:40","modified_gmt":"2010-01-21T03:40:40","slug":"short-ribs-with-cranberry-glaze%e3%81%a9%e3%81%a9%e3%83%bc%e3%82%93%e3%81%a8%e7%89%9b%e8%82%89%e3%80%81%e3%82%af%e3%83%a9%e3%83%b3%e3%83%99%e3%83%aa%e3%83%bc%e3%82%bd%e3%83%bc%e3%82%b9%e7%85%a7","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10354&lang=en","title":{"rendered":"Short Ribs with Cranberry Glaze
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\"IMG_9989\"<\/a><\/p>\n

Short Ribs with Cranberry Glaze<\/strong>
\nJanuary 10, 2010<\/em><\/p>\n

I love short ribs. It’s fun to cook and you can’t really do anything to mess up this part of meat. I cooked short ribs with onion, garlic, celery, carrots, and a bay leaf in sherry and beef broth for two and half hours in the oven. I brushed cranberry balsamic glaze (which was made with canned cranberries, orange juice, lime juice, balsamic vinegar, soy sauce, and honey) on the meat and broiled for a few minutes. <\/p>\n

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Short Ribs with Cranberry Glaze January 10, 2010 I love short ribs. It’s fun to cook and you can’t really do anything to mess up this part of meat. I cooked short ribs with onion, garlic, celery, carrots, and a bay leaf in sherry and beef broth for two and half hours in the oven. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-10354","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10354"}],"version-history":[{"count":41,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10354\/revisions"}],"predecessor-version":[{"id":10586,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10354\/revisions\/10586"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}