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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.
Course Main Course
Cuisine American
Keyword beef, blackberry, braise, dutch oven, short ribs
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 4
Calories 1112kcal

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

Calories: 1112kcal | Carbohydrates: 32g | Protein: 60g | Fat: 68g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Cholesterol: 190mg | Sodium: 292mg | Potassium: 1590mg | Fiber: 6g | Sugar: 16g | Vitamin A: 557IU | Vitamin C: 19mg | Calcium: 257mg | Iron: 8mg