Braised Short Ribs - VeryVera

Braised Short Ribs

Originally Published on October 21, 2025

  • Prep Time: 45m
  • Cook Time: 3h

Ingredients

  • 6 bone-in beef short ribs
  • 1 tsp. brown sugar
  • 12 oz blackberries
  • 2 sprigs of rosemary
  • 3 large sprigs of thyme
  • 1 1/2 c diced onion
  • 1 c diced carrot
  • 1/2 c diced celery
  • 4 large cloves garlic, smashed
  • 3 c beef stock
  • 1 bottle cabernet (750 ml)
  • 6 tbsp. butter, divided 2 tbsp. each
  • 1 tsp. freshly ground pepper
  • 1 tsp. kosher salt
  • 2 tbsp. tablespoons cornstarch

Instructions

  1. In a Dutch oven over medium-high heat, add 2 tablespoons butter, celery, onion and carrot. Sauté́ for 8-10 minutes, stirring occasionally.
  2. While vegetables sauté, pat the short ribs dry with a paper towel. Sprinkle each side with salt and pepper.
  3. Once vegetables are done sautéing, remove them into a bowl and set aside.
  4. Add 2 tablespoons butter to the pot and turn the heat to high. Sear short ribs on all sides and remove.
  5. Preheat the oven to 325º F.
  6. Using a spoon, remove the majority of the fat from the pot. Add 2 tablespoons butter and add the smashed garlic cloves and sauté́ on for 1 to 2 minutes.
  7. Pour in the full bottle of cabernet and reduce the wine for about 12 minutes. You should have about one cup of red wine remaining once it’s reduced.
  8. Add back the sautéed vegetables and place the short ribs in the pot, bone-up.
  9. Pour in the beef broth, just enough to cover the ribs. Add the sprigs of thyme and rosemary.
  10. Cover the pot and place in the oven and cook for 2½ hours.
  11. After 2 hours, place the blackberries and brown sugar in a saucepan. Break up the berries as best you can. Allow the mixture to simmer and reduce for 10-15 minutes. Pour over a mesh strainer into a bowl, and push through the reduced berries with a spoon to separate the seeds. Discard the seeds.
  12. Remove the pot from the oven and place the short ribs into a bowl. In a separate bowl, pour the pot over a strainer to separate the sauce. Discard the vegetables and herbs. Use a fat separator or sieve to remove all the fat that has risen to the top, discard, then combine the juices with the blackberry reduction. Place the sauce back into the Dutch oven on the stove. Over high heat, reduce for an additional 10 minutes.
  13. If you would like the sauce to be thicker, make a slurry by adding 1-2 tablespoons cornstarch to a small bowl. Add 2-3 tablespoons of the sauce to the bowl and stir. Make sure there are no lumps in the slurry. Reduce heat and pour the slurry into the pot. Carefully stir to thicken the sauce. Season with salt and pepper as needed.
  14. Place ribs back in the pot to cover with sauce. Serve with your favorite vegetables.