Slow braised beef short is a masterpiece and the ultimate Sunday treat that packs a lot of flavor with little effort. The earthy sweetness of beetroot and the tart brightness of blackberries make this pimple recipe ingredient a delicious combination.If you make this easy and simple recipe at home, you can treat yourself to a cozy dinner.And there is no need to stress to make this dish. By following these tips below, you can make this dish very easily and deliciously at home.
Ingredients
(Serves 4-6)
4 lbs bone-in beef short ribs (pat dry for better searing)
2 cups red wine (Cabernet Sauvignon or Merlot works well)
3 cups beef broth (low-sodium to control saltiness)
4 medium beetroots, peeled and quartered
1 cup fresh blackberries (or frozen, if out of season)
1 large onion, roughly chopped
4 garlic cloves, smashed
2 tbsp tomato paste
2 sprigs fresh rosemary
3 tbsp balsamic vinegar
2 tbsp olive oil
Salt and black pepper (to taste)
Optional garnish: Fresh thyme, microgreens, or a dollop of creme fraiche
Step by Step Instructions
- Sear the Short Ribs to Lock In Flavor
- Dry the ribs with a paper towel, this will ensure a golden crust.
- Heat the olive oil in a Dutch over medium-high heat and season the ribs well with salt and pepper.
- Brown them well for three to four minutes and then place them on a plate.
- Build the Braising Base
- Turn the heat to medium and add the onions and garlic and sauté for five minutes.
- Add the tomato paste and cook for two minutes to deepen its flavor.
- Deglaze with red wine, then scrub the brown bits (those are flavor gold) under the pan and simmer for 8 to 10 minutes until the wine is reduced by half.
- Braise Low and Slow
- Return the ribs to the pot. Add the broth, balsamic vinegar, rosemary, and beetroot, keeping the liquid to cover the meat by 3/4.
- Slowly braise in a preheated 325°F oven for 2.5-3 hours until the meat flakes easily with a fork.
- Add Blackberries for a Tangy Twist
- Add the black beans in the last 30 minutes. These create a balance of richness to the meat.
- Reduce the Sauce for Silkiness
- Remove the rips and beetroot then simmer the remaining liquid on the stove for 15 to 20 minutes until it thickens. You can skim off the extra fat if you like.
- Plate with Panache
- Serve the ribs over creamy mashed potatoes or polenta. Drizzle with reduced sauce and garnish with fresh herbs.
Pro Tips for Success
- Don’t Rush the Sear: Adds proper crust depth flavor, and don’t put too much meat in the pan or it will steam.
- Balance Sweet and Savory: Before reducing the sauce, taste it. If it is too tart, add a pinch of sugar, and if it is too sweet, add a splash of vinegar.
- Prep Ahead: Braised dishes taste even better the next day, you can cook them on Saturday and reheat them on Sunday.
Serving Suggestions
- Mashed Potatoes: Silky Math Potatoes will taste good when they absorb the sauce.
- Crusty Bread: A perfect pairing that can mop up the sauce.
- Roasted Carrots ba Brussels Sprouts: Perfect as a caramelized veggie side.
Wine Pairings
- Cabernet Sauvignon:A bold option with the richness of ribs
- Pinot Noir: A lighter option that matches earthy notes with beetroot.
FAQ
What if I can’t find fresh blackberries?
You can use frozen, or substitute blackberry preserves (use 1/2 cup and reduce added sugar).
How do I store leftovers?
Cool completely and store in an airtight container, it will keep in the fridge for up to three days. Add a splash of broth when reheating.
Can I skip the wine?
Yes, you can replace it with 1 cup broth and 1 tbsp red vinegar.
Why braise instead of grill or roast?
Braising breaks down tough collagen, giving the meat a buttery, fall-off-the-bone texture that is not achieved at high heat.
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