Blueberry Balsamic Braised Beef Short Ribs

These Blueberry Balsamic Braised Beef Short Ribs are tender, rich, and full of deep flavors that I love. The combination of red wine, balsamic vinegar, and blueberries creates a sauce that’s both savory and slightly sweet, while the slow braising makes the beef fall-off-the-bone delicious.

Why You’ll Love This Recipe

I like this recipe because it transforms simple beef short ribs into an elegant dish that tastes like it came from a fine dining restaurant. The balsamic and blueberries add a unique twist that balances the richness of the beef beautifully. I also love that it’s a slow-cooked meal once everything is in the pot, the oven does most of the work, leaving me with a dish that’s comforting and impressive.

Ingredients

8 beef short ribs
2 red onions; sliced
4 garlic cloves; chopped
1 teaspoon salt
1 teaspoon peppercorns
2 teaspoons coffee bitters (optional)
2 teaspoons Worcestershire sauce
1/2 cup Balsamic vinegar
2 cups red wine (I used Shiraz)
1 cup beef stock
2 cups blueberries
1/4 cup brown sugar
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 325°F (165°C).
2. I season the short ribs generously with salt.
3. In a heavy Dutch oven, I heat a little oil over medium-high heat and sear the ribs on all sides until browned. I remove them and set aside.
4. In the same pot, I add the onions and garlic, cooking until softened and fragrant.
5. I stir in the peppercorns, coffee bitters (if using), Worcestershire sauce, balsamic vinegar, red wine, and beef stock. I scrape the bottom of the pot to release the browned bits.
6. I add the blueberries, brown sugar, thyme, rosemary, and bay leaves, stirring well.
7. I return the short ribs to the pot, nestling them into the liquid.
8. I cover the pot and braise in the oven for 2.5–3 hours, until the ribs are tender and falling off the bone.
9. Before serving, I remove the herbs and bay leaves, skim off excess fat, and adjust seasoning to taste.
10. I serve the ribs with the sauce spooned generously over the top.

Servings and Timing

This recipe serves about 6 people. Prep time is around 20 minutes, and braising takes 2.5–3 hours, making the total time just over 3 hours.

Variations

Sometimes I use blackberries or cherries instead of blueberries for a different fruity flavor. If I want a richer sauce, I add a knob of butter at the end before serving. For a spicier kick, I stir in a pinch of red pepper flakes. I also enjoy serving this with creamy polenta or mashed potatoes for a complete meal.

Storage/Reheating

I keep leftovers in the refrigerator in an airtight container for up to 4 days. The flavors deepen as it sits, making it even better the next day. To reheat, I warm the ribs gently in a covered pot over low heat or in the oven at 300°F until heated through. They also freeze well for up to 2 months; I thaw them overnight in the fridge before reheating.

FAQs

Can I make this in a slow cooker?

Yes, I sear the ribs first, then transfer everything to a slow cooker and cook on low for 7–8 hours.

Do I have to use wine in the recipe?

No, I sometimes replace it with extra beef stock and a splash of grape juice or cranberry juice.

Can I use boneless short ribs?

Yes, but I prefer bone-in since they add more flavor to the braising liquid.

What can I use instead of coffee bitters?

I skip it or replace it with a splash of brewed strong coffee for depth.

Can I prepare this dish ahead of time?

Yes, I often make it a day before serving since the flavors improve overnight.

What’s the best way to thicken the sauce?

I simmer the sauce on the stovetop after braising until it reduces to the consistency I like.

Can I use frozen blueberries?

Yes, frozen blueberries work just as well as fresh in this recipe.

What sides go best with this dish?

I love serving it with mashed potatoes, creamy polenta, roasted root vegetables, or crusty bread.

Can I use another cut of beef?

Yes, beef chuck or beef shank can also be braised with good results.

How do I keep the ribs from drying out?

I make sure the liquid covers at least two-thirds of the ribs during cooking and always braise with the pot covered.

Conclusion

These Blueberry Balsamic Braised Beef Short Ribs are one of my favorite dishes for when I want something comforting but sophisticated. I like how the blueberries and balsamic create a sauce that’s rich, tangy, and slightly sweet, perfectly complementing the tender beef. It’s a dish that never fails to impress and feels truly special at the table.

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