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Home » All Recipes & Inspiration » Blackberry Cabernet Braised Short Ribs

Blackberry Cabernet Braised Short Ribs

Published: Oct 14, 2022 by Genevieve Morrison · This post may contain affiliate links

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This blackberry Cabernet braised short rib recipe is simply exquisite! The sauce is smooth and rich with a touch of blackberry sweetness. It takes only about 30-40 minutes to prepare before you pop it in the oven, sit back, and allow the enchanting aromas to fill your entire home! 

Braised short ribs in a bowl with polenta, garnished with thyme.
Contents hide
1 Ingredient Notes
2 How to Make Braised Short Ribs – Step by Step
3 A Few Tips
4 A Few Recipes to Pair with This Entree

Blackberry Cabernet Braised Short Ribs

This recipe is made in a Dutch oven, but if you have a deep pan with an oven-safe lid, that will do just as well. Unlike many braised short rib recipes, I only braise for 2.5 hours, instead of 3. I find the meat is perfectly shreddable with that amount of time. 

We’re also not using tomato paste or oil, which are fairly standard. I want the richness of the red wine and blackberry to really sing, and we’re going to use butter instead of oil! A whole stick! It makes the sauce smoother and silkier, and it tastes so much better.

I like to serve these short ribs over creamy polenta or baked mashed potatoes! I also love a rich green like Swiss chard or buttery, sautéd broccoli rabe to serve on the side. 

Ingredient Notes

14 ingredients on a black table with labels describing what they are.

beef short ribs – You’ll use bone-in beef short ribs. Although I use 4 ribs in the photos of this recipe, you can use 6 and everything else in the recipe will be exactly the same.

butter – Use salted or unsalted. Any salt in the butter won’t be enough to make a difference in flavor. 

cabernet – There’s no reason to go for an expensive wine. All the flavorings and reduction will “ruin” any fancy bottle of wine. I go for a $10 bottle, generally.

beef stock – You can substitute with vegetable stock, but the flavor won’t be quite as rich.

onion –  I used red, but you can also use white.

blackberries – you can use fresh or frozen. Just be sure that if you use frozen, you include any juices that may release when thawing.

brown sugar – if you only have white sugar, it’s fine. It doesn’t make too much of a difference.

flour – Not pictured because it’s optional, but if you like a thicker sauce, be sure to have 1-2 tablespoons on hand.

How to Make Braised Short Ribs – Step by Step

A collage of 4 numbered images showing how to prep ingredients for braised short ribs.

1. First, dice 1 carrot, 1 large onion, 2 sticks of celery, and smash 4 large garlic cloves.

2. In a Dutch oven over a MEDIUM-HIGH flame, add 2 tbsp. butter, diced celery, onion and carrot (save the garlic). Sauté for 10 minutes, stirring occasionally. 

3. While vegetables sauté, paper towel-dry 6 short ribs. I only have 4 in my photos, but the recipe is exactly the same for 6.

4. Liberally sprinkle each side with kosher salt and freshly ground pepper.

A collage of 4 numbered images showing how to brown meat and prepare for braising.

5. Once vegetables are done sautéing, remove them into a bowl and set aside. Add 2 tbsp. butter to the pot and turn heat to HIGH. Sear short ribs on all sides, and remove.

6. Preheat oven to 325 F. (165 C.). Remove fat from pot (it’s ok if a few tablespoons are left, but you don’t want more than 2 tablespoons). Add 2 more tbsp. butter. Add 4 smashed garlic cloves and sauté on HIGH for 1 or 2 minutes. Pour in full bottle of cabernet. Reduce wine for 10 minutes. You should have only about 1 cup of red wine once it’s reduced.

7. Add back sautéed vegetables and place short ribs bone-up in the pot. Pour in beef broth, just enough to cover the ribs. Add a few sprigs of thyme and rosemary. 

8. Cover the pot, place in the oven, and leave for 2½ hours.

A collage of 4 numbered images showing how to make blackberry reduction and sauce.

9. After 2 or so hours, place 12 oz. blackberries and 1 tsp. brown sugar in a saucepan. Break up berries with a potato masher as best you can. Allow it to simmer and reduce for 10-15 minutes.

10. Pour over a mesh strainer, and push through reduction with a spoon to separate the seeds. Discard seeds.

11. Remove pot from oven, and remove short ribs into a bowl. In a separate bowl from the blackberry reduction, pour the pot over a strainer to separate sauce. Discard vegetables and herbs. Use a fat skimmer to remove all of the fat that has risen to the top, then combine with blackberry reduction.

12. Place sauce back into the dutch oven on the stove. Over a HIGH flame, reduce further for 10 minutes. 

2 numbered images showing how to make and add slurry to braised short rib sauce.

13. If you would like the sauce to be thicker, simply add 1-2 tbsp. flour to a small bowl. Add 3-4 tbsp. of the sauce to the bowl and stir. Make sure there are no lumps in the slurry. 

14. Reduce heat, and pour the slurry into the pot. Carefully stir to thicken the sauce. Give it a taste and see if it could use a little more salt or pepper, but it should be just about perfect as is. Place ribs back in the pot to cover with sauce, and serve.

The meat of braised short ribs in a bowl with polenta, garnished with thyme.

A Few Tips

To reheat, add short ribs and sauce to a pot with a lid. Add about ¼ cup beef broth or wine. Simmer on low with a lid for 10-12 minutes. You may need to add a little bit of salt, as it fades over time.

These short ribs will stay perfect when stored in a refrigerated container for at least 4 days.

The blackberry reduction won’t overly sweeten the sauce, in fact, it will add a bit of a “tang” to it. If it comes out a little too “tangy” for your taste, add just a tiny bit more brown sugar (I’m talking ¼ teaspoon), or a teaspoon of Worcestershire sauce.

A fork pulling apart the meat of a braised short rib.

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A Few Recipes to Pair with This Entree

  • Maple Butternut Squash Crostini with Mushrooms
  • Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese
  • Buttery, Sautéed Broccoli Rabe with Garlic & Red Onion
  • Pumpkin Rice with Fall Vegetables
A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
Braised short ribs in a bowl with polenta, garnished with thyme.

Blackberry Cabernet Braised Short Ribs

This blackberry Cabernet braised short rib recipe is simply exquisite! The sauce is smooth and rich with a touch of blackberry sweetness.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: International
Diet: Kosher
Prep Time: 40 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 50 minutes
Servings: 6 ribs
Calories: 321kcal
Author: Genevieve Morrison

Equipment

  • 1 cutting board and sharp knife
  • 1 Dutch oven
  • 1 pair of tongs
  • 1 potato masher
  • 1 mesh strainer
  • 3 large bowls
  • 1 fat separator

Ingredients

  • 6 bone-in beef short ribs
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 8 tbsp. butter – salted or unsalted
  • 1 bottle cabernet – 750ml 
  • 3 cups beef stock
  • 4 large cloves garlic – smashed
  • 2 sticks celery – diced
  • 1 large carrot – diced
  • 1 large onion – diced
  • thyme – a few sprigs
  • rosemary – a few sprigs
  • 12 oz. blackberries
  • 1 tsp. brown sugar
  • 1 tbsp. flour – optional

Instructions

  •  In a Dutch oven over a MEDIUM-HIGH flame, add 2 tbsp. butter, diced celery, onion and carrot (save the garlic). Sauté for 10 minutes, stirring occasionally. 
  • While vegetables sauté, paper towel-dry 6 short ribs.  Liberally sprinkle each side with kosher salt and freshly ground pepper. Once vegetables are done sautéing, remove them into a bowl and set aside. Add 2 tbsp. butter to the pot and turn heat to HIGH. Sear short ribs on all sides, and remove.
  • Preheat oven to 325 F. (165 C.). Remove fat from pot (it’s ok if a few tablespoons are left, but you don’t want more than 2 tablespoons). Add 2 more tbsp. butter. Add 4 smashed garlic cloves and sauté on HIGH for 1 or 2 minutes. Pour in full bottle of cabernet. Reduce wine for 10 minutes. You should have only about 1 cup of red wine once it’s reduced.
  • Add back sautéed vegetables and place short ribs bone-up in the pot. Pour in beef broth, just enough to cover the ribs. Add a few sprigs of thyme and rosemary. Cover the pot, place in the oven, and leave for 2½ hours.
  • After 2 or so hours, place 12 oz. blackberries and 1 tsp. brown sugar in a saucepan. Break up berries with a potato masher as best you can. Allow it to simmer and reduce for 10-15 minutes. Pour over a mesh strainer, and push through reduction with a spoon to separate the seeds. Discard seeds.
  • Remove pot from oven, and remove short ribs into a bowl. In a separate bowl from the blackberry reduction, pour the pot over a strainer to separate sauce. Discard vegetables and herbs. Use a fat separator to remove all of the fat that has risen to the top, then combine with blackberry reduction. Place sauce back into the dutch oven on the stove. Over a HIGH flame, reduce further for 10 minutes. 
  • If you would like the sauce to be thicker, simply add 1-2 tbsp. flour to a small bowl. Add 3-4 tbsp. of the sauce to the bowl and stir. Make sure there are no lumps in the slurry. Reduce heat, and pour the slurry into the pot. Carefully stir to thicken the sauce. Give it a taste and see if it could use a little more salt or pepper. Place ribs back in the pot to cover with sauce, and serve.

Notes

To reheat, add short ribs and sauce to a pot with a lid. Add about ¼ cup beef broth or wine. Simmer on low with a lid for 10-12 minutes. You may need to add a little bit of salt, as it fades over time.
These short ribs will stay perfect when stored in a refrigerated container for at least 4 days.
The blackberry reduction won’t overly sweeten the sauce, in fact, it will add a bit of a “tang” to it. If it comes out a little too “tangy” for your taste, add just a tiny bit more brown sugar (I’m talking ¼ teaspoon), or a teaspoon of Worcestershire sauce.

Nutrition

Serving: 1short rib | Calories: 321kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 709mg | Potassium: 602mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2682IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 2mg

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