Blackberry Cabernet Braised Short Ribs

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.

Ingredient Notes

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

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.

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.

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. 

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.

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.