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Main Dish

Cabernet blackberry braised prime beef short ribs

Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim

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6 each prime short ribs (each bone-in short rib should weigh about 16 oz.)
1 bottle cabernet sauvignon
1 can frozen blackberries with juice (thawed)
1 large diced onion
2 coarse sliced carrots
1 fennel bulb
1/2 bunch fresh thyme stems
5 sage leaves
3 tbsp. kosher salt
2 tbsp. coarse ground black pepper
4 cup veal demi glace
2 cup chicken stock
1/4 cup neutral cooking oil


Season short ribs with salt and pepper 2 hours before you sear them. Keep them cold in the refrigerator. Brown the seasoned short ribs in a sauté pan; set on medium-high heat. Add the sliced vegetables. Reduce the heat to medium and brown all vegetables. Once all vegetables are evenly browned, add one bottle of good cabernet sauvignon and simmer the liquid and vegetables until the liquid is reduced by 75% to 80%. Transfer wine, vegetables and beef short ribs to a crock pot/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 at room temperature for one hour. Remove ribs from liquid and remove the bones from the short ribs. Reduce the liquid to sauce consistency, strain and pour over the short ribs and refrigerate until ready to use.

Chef's notes: short ribs are a great cut of meat but get nice 2-inch thick prime short ribs if you can. It is worth the extra money. As for wine pairing this is a great dish it would work well with, Zinfandel, Cabernet Sauvignon, Pinot Noir or Syrah. Almost any good red wine with medium low tannin and good fruit characteristics. This recipe works best made a day ahead.

Side dish is grilled-corn potato salad.

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