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Blackberry Short Ribs with Whipped Ricotta and Roasted 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. These blackberry short ribs are sure to be a hit at your next dinner party or date-night! Craving more dishes like this? My miso ginger short rib recipe or citrus chili braised short ribs are right up your alley!
All About 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.
The primal cut of meat is a tougher cut so it’s the perfect pairing for the method of braising. 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 25 braising recipes to get you through winter.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
pro tip
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.
special equipment
Dutch ovens are the best for braising. They can go from stovetop to oven and both retain heat and distribute it evenly. The heavy, tight fitting lid keeps the steam and liquid in while the ingredients slowly cook. If you’re looking to start braising I’d recommend one of these Dutch ovens:
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- 7-quart Staub Dutch Oven
- Le Creuset (both are more of an investment purchase)
- Lodge (a much more affordable option)
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How to Make Blackberry Short Ribs
- 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.
- Sauté shallots. Heat oven to 325ºF (165ºC). Return the pot to medium heat and add the shallots sautéing until tender.
- 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.
- 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.
- Roast the beets. Heat oven to 400ºF (200ºC). 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.
- 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.
FAQ – Frequently Asked Questions
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. When purchasing beef short ribs, look for well-marbled, short ribs with good meat to bone ratio.
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.
I portion one short rib per person. You can always get one extra short rib just in case someone is extra hungry and shred the meat and turn it into a pasta sauce if its leftover!
Refrigerate short ribs in an airtight container for up to 4 days, or freeze for up to 2–3 months. Thaw before reheating and warm by gently simmering in the sauce to keep them moist.
Whipping ricotta changes the texture of it, making it completely smooth and fluffy rather than grainy. It adds a creamy and smooth contrast to the rich yet fruity short ribs.
Other Recipes to Try
If you enjoy this blackberry short rib recipe, I recommend checking out some of these:
- Roasted Beet Salad with Burrata
- Citrus Chili Braised Short Ribs with Carrots and Charred Corn Polenta
- Maple Bourbon Braised Short Ribs with Caramelized Shallot Mashed Potatoes
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Blackberry Short Ribs with Whipped Ricotta and Roasted Beets
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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 golden 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 (170ºC).
- 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 (200ºC). 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.
Nutrition:
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Going to make this recipe this weekend. How would you reheat it if braised in advance?
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!
Made these tonight! My first time braising and I bought a Dutch oven just for the occasion! Turned out awesome. Everyone loved this recipe it was beautiful and tasted so good.
This is a restaurant quality meal. I made it tonight and my husband and I Loved it. The short ribs were perfect – flavorful and so tender. I tasted the whipped ricotta after mixing and really thought it was going to be too sweet, but I was so wrong. It was the perfect complement to the richly flavored beef. A forkful of the meat, ricotta, and a blackberry —— perfect! The earthy flavor of the beets fit perfectly with the rich short ribs and creamy ricotta.
I will make this again and again.
It was fabulous.
I’m so happy to hear it Jill! Thank you so much for sharing, I’m so glad you enjoyed the recipe!
This recipe is excellent. It was my first time making short ribs and WOW. Thanks so much for a unique and decilous recipe.
Thank you so much for sharing Anna! I am so happy to hear it was a hit!
I bought the supplies for this but the blackberries are very tart! Any suggestions?
You should be fine! The sauce will be balanced by the sweetened whipped ricotta but if you find it to be a bit tart at the end of cooking I’d recommend adding a touch of maple syrup to the braising liquid to sweeten it slightly. I hope you enjoy!