Blackberry Braised Beef Short Ribs

Pair with Pagani Ranch Zinfandel

Serves 4-6


  • 4 beef short ribs, 2 inch thick English cut, each bone-in short rib should weigh about 12-16 oz.
  • 1 bottle Ridge zinfandel
  • 1 lb bag frozen blackberries
  • 1 large diced onion
  • 2 coarse sliced carrots
  • 1 fennel bulb
  • 1/2 bunch fresh thyme stems
  • 5 sage leaves
  • 3T kosher salt
  • 2T coarse ground black pepper
  • 4C veal demi-glace
  • 2C chicken stock
  • 1/4C vegetable oil
  • Watercress (optional garnish)


  • Season short ribs with salt and pepper, keep them in the refrigerator for 2 hours before you sear them
  • Brown the short ribs in a sauté pan on medium-high heat; set on medium-high heat. Add the sliced vegetables. Reduce the heat to medium and brown all vegetables
  • Once all vegetables are evenly browned, add one bottle of Zinfandel and simmer the liquid and vegetables until the liquid is reduced by 3/4
  • Transfer wine, vegetables and beef short ribs to a crock pot/sauce pan. Add demi-glace, chicken stock and thawed blackberries to the ribs and wine. There should be enough liquid to cover the ribs completely by at least 2 inches. Bring to a boil, cover and reduce to a slow simmer
  • Continue simmering the short ribs for 2 ½ – 3 hours or until tender. Allow ribs to cool in the liquid for one hour
  • Remove ribs from liquid, remove the bones from the short ribs, and shred or leave whole
  • Heat the braising liquid and reduce to sauce consistency, strain and pour over the short ribs. Heat through. Serve with grits or mashed potatoes
  • Garnish with fresh blackberries (when in season) & some fresh watercress