Tender beef melts in a rich, fruity sauce blending bold red wine with sweet-tart cherries perfect for cozy dinners or impressing guests.
Cherry and red wine braised short ribs elevate a hearty cut of beef into something indulgent and sophisticated. This dish combines the deep, savory flavors of slow-braised short ribs with the bright acidity of cherries and the complexity of a full-bodied red wine. It’s a perfect marriage of rustic comfort and refined taste, ideal for fall evenings or special occasions.
Why This Recipe Shines
Braising transforms tough short ribs into fork-tender perfection by cooking them low and slow in liquid until the collagen breaks down. Here, cherries add a fruity sweetness that balances the wine’s tannins, while aromatics like onions, garlic, and herbs build layers of flavor. The result is a glossy sauce that clings to the meat, begging to be sopped up with mashed potatoes or polenta.
This isn’t just dinner it’s an experience. The cherries mellow during cooking, infusing the dish with subtle stone-fruit notes that cut through the richness. Pair it with a medium bodied Pinot Noir (the same wine you cook with works great) for sipping alongside.
Ingredients (Serves 4-6)
Gather these for the ultimate braise:
For the Ribs and Braise:
- 4-5 lbs bone-in short ribs (English-cut, about 8 pieces)
- Kosher salt and black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 cups pitted fresh or frozen cherries (or 1 can drained sour cherries)
- 2 cups dry red wine (Cabernet Sauvignon or Merlot for boldness)
- 2 cups beef stock (low-sodium)
- 3 tbsp tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp balsamic vinegar
For Serving:
- Mashed potatoes, creamy polenta, or buttered noodles
- Chopped parsley or chives for garnish
- Optional: Crusty bread to soak up sauce
Step-by-Step Preparation
Patience is key allow 3-4 hours total for braising magic.
1. Prep the Ribs (15 minutes)
Season short ribs generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear ribs in batches, 3-4 minutes per side, until deeply browned. Remove to a plate this builds flavor via the Maillard reaction.
2. Build the Base (10 minutes)
Lower heat to medium. Add onion, carrots, celery, and garlic to the pot, scraping up browned bits (fond). Cook 8-10 minutes until softened. Stir in tomato paste and cook 2 minutes to caramelize.
3. Deglaze and Simmer (5 minutes)
Pour in red wine, simmering vigorously for 5 minutes to reduce by half and cook off alcohol. Add cherries, beef stock, thyme, bay leaves, and balsamic vinegar. Nestle ribs back in, meaty-side down. Liquid should nearly cover ribs; add stock if needed.
4. Braise Low and Slow (2.5-3 hours)
Cover and transfer to a 300°F (150°C) oven. Braise until meat pulls easily from bone about 2.5 hours for tender perfection. Alternatively, simmer on stovetop over low heat, covered, checking hourly.
5. Finish the Sauce (20 minutes)
Remove ribs to a plate; tent with foil. Strain braising liquid into a saucepan (discard solids or blend for thicker sauce). Simmer 10-15 minutes to reduce to a syrupy glaze. Skim fat if desired. Return ribs to pot, coat in sauce, and warm through.
Pro Tips for Success
- Cherry Selection:Â Fresh Bing cherries in summer add vibrancy; frozen hold up well in braises without sogginess.
- Wine Choice:Â Skip “cooking wine” use something drinkable. The wine’s fruitiness complements cherries, while acidity tenderizes meat.
- Make-Ahead:Â Flavors deepen overnight. Refrigerate up to 3 days; reheat gently on stovetop.
- Vegetarian Twist:Â Swap ribs for mushrooms or eggplant for a hearty alternative.
- Thickness Hack:Â If sauce is thin, whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Flavor Profile Breakdown
| Component | Contribution | Why It Works |
|---|---|---|
| Short Ribs | Rich, beefy umami | Collagen melts into gelatin for silky texture [ from prior context]. |
| Red Wine | Earthy tannins, acidity | Tenderizes meat, balances sweetness. |
| Cherries | Tart-sweet fruitiness | Brightens heaviness, echoes wine notes. |
| Aromatics | Sweet-savory base | Mirepoix (onion-carrot-celery) adds depth. |
| Herbs | Earthy freshness | Thyme ties fruity elements together. |
Nutritional Snapshot (Per Serving, Approx.)
- Calories: 650
- Protein: 45g
- Fat: 40g (mostly from ribs)
- Carbs: 15g (from cherries/veggies)
High in iron and B vitamins from beef; cherries provide antioxidants.
Pairing and Serving Ideas
Serve family-style on a platter with sauce ladled over. Sides like roasted root veggies, green beans almondine, or a simple arugula salad cut richness. For dessert, go light with cherry sorbet or chocolate bark.
Leftovers shine in tacos (shred meat, top with pickled onions) or pasta. Freeze sauce up to 3 months.
A Brief History and Variations
Braised short ribs trace to French pot-au-feu and American barbecue traditions, with wine braises popular in Burgundy. Cherries nod to modern twists, like Italian amarena pairings. Try Asian-inspired with soy, ginger, and dried cherries, or smoky with chipotle.
This dish proves simple ingredients yield extraordinary results. Cook it once, crave it forever your kitchen will smell like a five-star bistro.
