Blackberry Braised Beef Short Ribs

Pair with Pagani Ranch Zinfandel

Yield: 4-6


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


  1. Season short ribs with salt and pepper and transfer to the refrigerator to sit for 2 hours before searing.
  2. Add the vegetable oil to a large sauté pan and heat to medium-high. Add short ribs, turning occasionally to brown on all sides. Add the onion, carrot, fennel, thyme, and sage and reduce the heat to medium and brown all of the vegetables.
  3. 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.
  4. Transfer wine, vegetables and beef short ribs to a crock pot or large 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.
  5. Bring to a boil, cover and reduce to a slow simmer
  6. Continue simmering the short ribs for 2 ½ – 3 hours or until tender. Allow ribs to cool in the liquid for one hour
  7. Once cooled, remove ribs from the liquid, remove the bones from the short ribs, and shred or leave whole
  8. Heat the braising liquid and reduce to sauce consistency then strain and pour over the short ribs and heat through.
  9. Serve with grits or mashed potatoes and garnish with fresh blackberries (when in season) & some fresh watercress


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