We’ve been loving using some of our less approachable beef and pork items to make delicious meals, and we’ve got another one for you! Beef Short Ribs with a Blackberry Sauce and Roasted Gold Beets!

Ingredients:

Season the beets with olive oil, salt and pepper before arranging on a sheet pan. Roast the beets in the oven on 400 degrees until fork tender, about 30 minutes or so depending on how thick you cut them.
Season the short ribs all over with salt and pepper then dust with flour. Heat a Dutch oven over medium-high heat, add the olive oil and heat through. Sear the ribs on all sides, about 5 minutes total.
Heat oven to 325ºF (170ºC).
Return the pot to medium heat and add the onions 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.

We served this with homemade whipped ricotta cheese and some greens, but feel free to add whatever you’d like to the side! Enjoy!