Braised Beef Short Ribs with Blueberry Barbecue Sauce

Servings 12


  • 12 ea. 8 oz. pieces Harris Ranch bone-in beef short ribs
  • 3 tbsp. vegetable oil
  • 10 medium carrots finely chopped
  • 3 medium onion finely chopped
  • 7 garlic cloves finely chopped
  • 2 cans whole tomatoes in juice 14 oz. total,
  • puréed in a blender with juice
  • 4-1/2 cups Harris Ranch Merlot
  • 1/2 cup demi-glace
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • 1 tbsp. balsamic vinegar
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper


  • Put oven rack in lower third of oven and preheat oven to 250°F.
  • Pat beef dry. Heat oil in a wide (12 inches in diameter) heavy pot over moderately high heat until hot but not smoking. Brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
  • Add beef stock, thyme, bay leaf, vinegar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fit lid. Place in the oven for 2.5 to 3 hours till tender. Remove from the liquid and baste with the blueberry barbecue sauce and serve. Yields 12 servings.


Blueberry Barbecue Sauce:
2 tsp. vegetable oil
1/4 cup minced onion
1 tbsp. minced fresh jalapeño chile, seeded
1/4 cup ketchup
1/4 cup rice wine vinegar
3 tbsp. light brown sugar
3 tbsp. Dijon mustard
1 tsp. Tabasco
2 cups fresh or frozen blueberries
freshly ground pepper
Blueberry Barbecue Sauce Preparation:
Heat the oil in a nonreactive saucepan. Add the onion and jalapeño and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes. Yields 1-1/2 cups.