Cabernet Blackberry Braised Prime Beef Short Ribs from Grand Californian Resort-Napa Rose Disney

By MJH

Prime beef short ribs with a cabernet blackberry sauce

Ingredients

• 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 TB kosher salt
• 2 TB Coarse ground black pepper
• 4 C veal demi glace
• 2 C chicken stock
• 1/4 C neutral cooking oil

Details

Adapted from magicalrecipes.net

Preparation

Step 1

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.