Blackberry Braised Shortribs

Blackberry Braised Shortribs

Blackberry Braised Shortribs


6 Shortribs
1 Cup Onion, chopped
1 Cup Carrot, chopped
1 1/2 Cup Red Wine (Syrah, Merlot, or Cab)
1 1/2 Cup Beef Stock
2 Tbsp Tomato Paste
2 Pints Blackberries


Using a pot with a lid that will fit all 6 shortribs comfortably, heat it over medium high heat.

Preheat an oven to 375 degrees.

When pot has properly heated, add a tsp of oil, and then sear off shortribs until they are brown and caramelized lightly, about 3 minutes. Remove ribs.

Add carrots and onions to pot and cook until just starting to caramelize, about 10 minutes. Put in tomato paste and cook 1 minute longer. Pour in wine and stock and bring mixture to a boil. Put in ribs and 1 pint of blackberries, cover and place in the preheated oven. Cook until ribs are tender. This will take between 2 and 3 hours, depending on thickness of ribs. Check liquid level periodically to ensure it doesn’t all evaporate. If more liquid is needed add more stock and wine, or just water.

When ribs are done cooking, remove from pan and keep warm. Strain out liquid from pot. Add other pint of blackberries and simmer sauce for 10 more minutes. Season to your taste with salt and pepper.

When serving make sure to include some blackberries with each piece of rib.

Wine Pairings