Jul 15, 2020

Blackberry Short Ribs with Whipped Ricotta and Roasted Beets

Prep Time: 15 mins
Cook Time: 3 hrs 30 mins
Braised short ribs are served in a syrupy blackberry and red wine sauce over whipped ricotta and tender, earthy roasted golden beets.

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Blackberry Short Ribs with Whipped Ricotta and Roasted Beets

Braised short ribs are served in a syrupy blackberry and red wine sauce over whipped ricotta and tender, earthy roasted golden beets. While braises are typically served in cooler months I still appreciate a summer braise using summer ingredients like blackberries when they are at their peak. The tender, juicy meat paired with the chilled whipped, creamy ricotta and berry jam-like sauce is a comforting meal no matter the season. I love whipping ricotta because it changes from a grainy, almost curdled, texture to a smooth and creamy spread.

 

When purchasing short ribs, look for well-marbled, short ribs with good meat to bone ratio. They’re one of my favorite cuts of beef because when they are cooked slowly over a long period of time, they retain a meaty, beefy flavor and the collagen melts into the sauce all in one pot. Since the meat should be fall-off-the-bone tender when finished cooking, the short ribs can be either shredded before serving or served still on the bone for a more striking presentation.

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Blackberry Short Ribs with Whipped Ricotta and Roasted Beets

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Prep Time 15 mins
Cook Time 3 hrs 30 mins
Serves 4

Ingredients:

For the blackberry short ribs:

  • 3 pounds bone-in beef short ribs
  • Kosher salt as needed
  • Freshly ground black pepper as needed
  • 2 tablespoons all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 2 medium shallots, thinly sliced
  • 2 cups blackberries
  • 3 cups red wine

For the whipped ricotta:

  • 12 ounces whole milk ricotta cheese, drained of any excess water
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons maple syrup

For serving:

  • 3 medium yellow beets, peeled
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • Blackberries, for garnish
  • Wild arugula, for garnish (optional)

Instructions:

For the blackberry short ribs:

  • Season the short ribs all over with salt and pepper then dust with flour. Heat a 7-quart Dutch oven over medium-high heat, add the olive oil and heat through. Working in batches, sear the ribs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining ribs.
  • Heat oven to 325ºF.
  • Return the pot to medium heat and add the shallots sautéing until tender, about 3 minutes. Add the short ribs back to the pot along with the blackberries. Pour the wine into the pot and bring to a boil then move the pot to the oven.
  • Cook, turning the ribs occasionally, until the meat is fork tender and the sauce has a syrupy consistency, about 3 to 3½ hours.

For the whipped ricotta:

  • Add the ricotta, olive oil and maple syrup to the bowl of a food processor fitted with a blade attachment. Pulse until the ricotta is smooth then remove to a bowl and store, refrigerated until ready to use.

For serving:

  • Heat oven to 400ºF. Toss the beets in the olive oil season with salt and pepper then wrap in aluminum foil and arrange on a baking sheet. Roast until tender, about 50 to 60 minutes.
  • Spread a spoonful of the whipped ricotta on plates and arrange beets around the plate. Top with beef short ribs and a spoonful of the blackberry sauce. Garnish with additional blackberries and arugula (optional). Serve immediately.

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