Monday, March 25, 2013

Braised Beef Short Ribs with Blackberry-Pinot Noir Jus

3 pounds beef short ribs
2 cups flipflop Pinot Noir
2 containers of fresh blackberries or 2 cups frozen blackberries, thawed
1 tablespoon honey
a few sprigs of fresh thyme
salt and crushed black pepper, to taste

Preheat the oven to 325 degrees.

In a 4-quart (or larger) Dutch oven, arrange the short ribs to fit and pour the wine over the top. Add blackberries and drizzle on the honey. Sprinkle with thyme, plus a little salt and pepper, then cover and roast for 3 hours. Taste and adjust seasonings if needed, and serve.

The recipe calls for frozen blackberries and says to "Place the blackberries in a fine sieve over a bowl, and use a fork to press out as much juice as possible." I just threw in the blackberries whole and thought that was fine. I served this over quinoa.

I liked this because it looked incredibly fancy but it was so easy. Couple ingredients, throw in a pot, and cook while you watch basketball. 

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