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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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.

Blackberry Short Ribs with Whipped Ricotta and Roasted Beets

What Are Short Ribs

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.

Why Braise Short Ribs

The primal cut of meat is a tougher cut so it’s the perfect pairing for the method of braising. While it’s risen in price and popularity in recent years it’s fairly widely available. For this recipe I prefer to buy them with the bone attached. Not only does the marrow from the bone add to the flavor, it also makes for an impressive presentation. I portion about one short rib per person. The flavor builds over time so the short ribs can be braised ahead of time and reheated to make the recipe easier. Check out more braise recipes here.

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Key Ingredients in This Recipe

  • Short ribs –  I use bone-in beef short ribs in this recipe though boneless can be substituted as well. When purchasing short ribs, look for well-marbled, short ribs with a 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.
  • Ricotta – Whipping ricotta changes the texture of it, making it completely smooth and fluffy rather than grainy. This popular Italian cheese is made from the whey leftover from the production of other cheeses. It has a mildly sweet flavor and is extremely versatile. 
  • Blackberries – The sweet, fruity blackberries complement the creamy ricotta and rich red wine braised short ribs. The blackberries pair well with the fruity notes of red wine.

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How to Make Blackberry Short Ribs

  1. Sear the 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.
  2. Sauté shallots. Heat oven to 325ºF. Return the pot to medium heat and add the shallots sautéing until tender.
  3. Braise the short ribs. 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.
  4. Make 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.
  5. Roast the beets. 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. To cut down on prep time the beets can be roasted ahead of time.
  6. Serve. 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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Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Blackberry Short Ribs with Whipped Ricotta and Roasted Beets

Print Pin
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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    • Hi Lina! I’d recommend adding the short ribs with the braising liquid back to the pot and heating for about 10 minutes over low heat (you may need to add 1/2 cup of water to the pot if the sauce is too concentrated) or reheat individually in the microwave with some of the liquid! Hope you enjoy the recipe!