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,


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19 Responses to Braised Beef Short Ribs with Blackberry-Pinot Noir Jus

  1. Shawn September 11, 2011 at 11:56 am #

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

  2. Angela FRS September 11, 2011 at 2:36 pm #

    Thanks Shawn! They really were delicious.

  3. Debbie September 12, 2011 at 1:38 am #

    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} September 12, 2011 at 4:40 am #

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

  5. Angela FRS September 12, 2011 at 1:56 pm #

    Debbie, let me know what you think!

  6. The Mom Chef September 12, 2011 at 6:18 pm #

    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. Debbie Vanni September 13, 2011 at 2:06 am #

    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. Angela FRS September 13, 2011 at 2:16 am #

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

  9. Bo September 13, 2011 at 4:08 am #

    Ok I so want to try this!

  10. MarkRupperts January 17, 2012 at 4:40 am #

    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. Curt February 4, 2012 at 7:25 pm #

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

  12. Angela February 5, 2012 at 2:48 am #

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

  13. spynetwork21 February 8, 2012 at 8:01 am #

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

  14. Angela February 8, 2012 at 7:08 pm #

    Thanks so much!

  15. Buttoni September 5, 2012 at 9:52 am #

    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!

    • Angela September 5, 2012 at 1:18 pm #

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

  16. mona April 22, 2013 at 11:51 am #

    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

    • Angela April 22, 2013 at 1:01 pm #

      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! 🙂


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