Braised Beef Short Ribs with Blackberry-Pinot Noir Jus

Braised Beef Short Ribs with Blackberry-Pinot Noir Jus

On the occasions when we do eat meat, we get local, pastured meat and do something with it to make it memorable.  Recently I ordered some beef short ribs from Grant Family Farms and did a long, slow braise with a blackberry and flipflop wines Pinot Noir base.

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,

-Angela

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19 Comments

  1. Your short ribs look absolutely luscious! Since I love short ribs, blackberries, and wine, I can't go wrong with this dish 🙂

  2. Thanks Shawn! They really were delicious.

  3. Angela, my short ribs were still too frozen today so we are having your amazing-sounding ribs Monday. Kristina went out today and got the wine and frozen blackberries. We can't wait to try it!

  4. marla {family fresh cooking}

    The blackberry is such a creative touch. Bet it is awesome with those short ribs!

  5. Debbie, let me know what you think!

  6. This looks like the kind of meal that would be making you hyperventilate while it's braising. I love that aroma.

    That sauce is an amazing color; a combination of the blackberries and Pinot Noir, no? I love it.

  7. Angela, the ribs were sublime!! Everyone – you must make these. I saved the bones to make stock tomorrow. We are actually going to have a cold front later in the week and beef barley soup sounds good.

  8. Yay! So glad you all liked them. I am definitely going to make them again.

  9. Ok I so want to try this!

  10. I like the presentation. It makes the dish more beautiful and looks delicious. I want to try this too. Braised Beef Short Ribs with blackberry is a great idea.

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  11. That's my kinda food there! That looks awesome!

  12. I thought you would like these! They are really good-I need to make more soon.

  13. This is just so mouth watering. Just looking at the picture makes me feel so hungry. wine australia

  14. Thanks so much!

  15. Those look DELICIOUS! I LOVE meat sauces and glazes made with wine and blackberries and find it is also good on duck. I look forward to trying these soon!

    1. Thanks, Peggy! I just checked out your wonderful blog–so many great ideas.

  16. I came across your website when I did a google search for kabobs… Can the same effect be achieved in a crock-pot ? BTW I enjoy looking over all your recipes options. I’m trying to move into paleo cooking without letting my family know …lol

    1. Hi Mona: I think this would work well in the crockpot, the texture would just be a little different–but still delicious. Good luck with sneaking the family into paleo! 🙂

  17. […] Braised Beef Short Ribs with Blackberry Pinot Noir Jus by Seasonal and Savory […]

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