An easy and delicious Classic Beef Comfort dish with a blueberry and balsamic flavour spin. Cook these Braised Short Ribs low and slow until they reach fall-off-the-bone deliciousness.
Blueberries Are So Hot Right Now
So far this season I have bought 4 whole cases of British Columbia grown blueberries. I haven’t had much of a chance to do anything with them as they get eaten within a couple days of purchasing. Previously it was only my husband and I that like blueberries but now that my daughter has gotten over her perceived distaste for them, I have a difficult time keeping them in the house.
The Possibilities Are Endless
It’s really an unfortunate situation because I have so many plans for them! I would like to make a Blueberry Tart or maybe a Blueberry Gin Fizz, like One Tough Cookie did (isn’t that the best Blog name ever?).
Why not just make a whole meal out of blueberries? Serve the Blueberry Gin Fizz with this Grape and Blueberry Salsa.
Want to save this recipe?
Enter your email below and get this post sent straight to your inbox. Plus, I’ll send you my weekly newsletter featuring the newest and best Dish ‘n’ the Kitchen recipes every week!
Then enjoy my Blueberry Balsamic Braised Beef Short Ribs with a Blueberry Mango Quinoa Salad from This Fox Kitchen. Finish off your blueberry themed dinner with a slice of my Blueberry Lattice Pie with Lemon Zest and Spruce Buds. It may sound odd, but blueberry and spruce is a wonderful combination, not to be missed!
A summer’s dinner of blueberry perfection. What would you do with a case of blueberries?
If you make this Blueberry Balsamic Braised Short Ribs recipe, I’d love to hear about it in the comments section or in the ratings. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please share your photos and tag me on Instagram. I hope you like this recipe!
- 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
- Season short ribs with salt and pepper.
- Brown in a heavy braising pan, then remove.
- Add onions and sauté until soft.
- Deglaze with wine until alcohol has cooked off.
- Add rest of the ingredients to pan. Cover and bake in 350 F oven for 3 hours.
- Serve with potato mash or polenta.
Amount Per Serving: Calories: 790Total Fat: 39gSaturated Fat: 17gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 170mgSodium: 865mgCarbohydrates: 39gFiber: 3gSugar: 27gProtein: 46g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.