For tender, unctuous short ribs you want to cook them for a long time with a braising liquid. I used my Le Creuset Dutch oven for this. They were amazing. The wine and fruit cook down into a richly-flavored sauce and the ribs are almost black on the exterior. This would be a lovely, autumn-y, company meal.
Braised Beef Short Ribs with Blackberry-Pinot Noir Jus
3 pounds beef short ribs
2 cups flipflop Pinot Noir
2 cups frozen blackberries, thawed
1 tablespoon honey
a few sprigs of fresh thyme
salt and crushed black pepper, to taste
Preheat the oven to 325 degrees.
In a 4-quart (or larger) Dutch oven, arrange the short ribs to fit and pour the wine over the top. Place the blackberries in a fine sieve over a bowl, and use a fork to press out as much juice as possible. Pour the strained blackberry juice over the ribs, and drizzle on the honey. Sprinkle with thyme, plus a little salt and pepper, then cover and roast for 3 hours, or until the ribs are falling off of the bone and the liquid has reduced to less than a cup. Taste and adjust seasonings if needed, and serve.
Thanks for reading,