Yes, you read correctly, blackberries and Dijon mustard. The combination couldn’t be more scrumptious. I created this recipe because I wanted something a little different than a traditional tomato based braising liquid. It’s been a family favorite ever since.
The ingredients are super simple: Blackberry jam makes a wonderfully sticky sauce. Red wine, thyme and country Dijon provide an earthy balance. Fresh blackberries add a final bright note.
I've never had leftovers (my family inhales them like a Hoover) but I'm willing to bet this dish is even better the next day when the flavors have said their final vows of marriage to one another.
The onions and carrots get beautifully browned and sweated out before adding flour to make a rich rue for the sauce.
The most important part starts early on in the cooking process. Sear the ribs like your very life depends upon it!
This is about the only time on earth when it’s okay to use a whole bottle of red wine in a dish. Relish the aroma as it hits the pan, while you shield your face from splattering grease of course.
Drop in those bright fresh blackberries for the perfect finish to a rich and beautifully unique sauce.
Roast for 3 hours and you're on your way to flavor city.
Blackberry and Dijon Braised Short Ribs
Recipe by Andrea for Vermilion Lane | Cooking, Crafting Culture
4-6 pounds beef short ribs
5-7 ounces blackberry preserves
12 ounces fresh blackberries
1 bottle red wine
1 cup onion (large dice)
1 cup carrots (large chop)
2 heaping tablespoons Dijon mustard
2 cloves garlic (chopped)
4-6 sprigs of thyme
2 tablespoons flour
Chicken stock (amount varies, use enough to barely cover short ribs)
2 tablespoons olive oil (tablespoon reserved)
2 tablespoons vegetable or canola oil
4-6 tablespoons sea salt
1/4 cup chopped parsley (optional garnish)
Heat oven to 375 degrees.
Liberally salt short ribs.
Heat 1 tablespoon olive oil and 2 tablespoons canola oil in an extra-large stock pot over medium high heat.
Carefully add a few short ribs to pot. Brown about 5 minutes on each side, work in batches.
In a medium pan, heat 1 tablespoon olive oil over medium heat. Add carrots and onions.
Cook vegetables about 10 minutes.
Remove short ribs and drain pot of grease (leave just enough to coat the pan).
Place carrots and onions in large pot and add flour.
Cook flour over medium high heat about 6-8 minutes, stirring frequently.
Pour whole bottle of wine into flour, carrots and onions mixture.
Bring to a boil then stir in country Dijon and blackberry preserves.
Fold in garlic, thyme and fresh blackberries.
Place meat flat in the pot and turn off heat.
Pour in enough chicken stock to barely cover short ribs.
Place lid on the pot and braise in the oven for 3 hours (remove lid the last 30 minutes of cooking to brown short ribs and reduce sauce).