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 (such as Shiraz)

1 cup beef stock

2 cups blueberries

1/4 cup brown sugar

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

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Preheat oven to 325°F (165°C).
Season the short ribs generously with salt.
Heat oil in a Dutch oven over medium-high heat and sear ribs on all sides until browned. Remove and set aside.
Add onions and garlic to the pot, cooking until softened.
Stir in peppercorns, coffee bitters (if using), Worcestershire sauce, balsamic vinegar, red wine, and beef stock, scraping the bottom of the pot.
Add blueberries, brown sugar, thyme, rosemary, and bay leaves. Stir well.
Return ribs to the pot, nestling them into the liquid.
Cover and braise in the oven for 2.5–3 hours, until ribs are tender and falling off the bone.
Remove herbs and bay leaves, skim off excess fat, and adjust seasoning.
Serve ribs with the sauce spooned generously on top.

Substitute blackberries or cherries for blueberries for a flavor twist.

Add butter at the end for a richer sauce.

Use red pepper flakes for a spicier kick.

Serve with mashed potatoes, polenta, or crusty bread.

This dish improves in flavor when made a day ahead.