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.
Servings: 6 ribs
Calories: 321kcal
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