Blackberry Braised Beef Short Ribs
Pair with Pagani Ranch Zinfandel
- 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)
- Season short ribs with salt and pepper and transfer to the refrigerator to sit for 2 hours before searing.
- 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.
- 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 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.
- 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
- Once cooled, remove ribs from the liquid, remove the bones from the short ribs, and shred or leave whole
- Heat the braising liquid and reduce to sauce consistency then strain and pour over the short ribs and heat through.
- Serve with grits or mashed potatoes and garnish with fresh blackberries (when in season) & some fresh watercress