Cherry-Braised Short Ribs

Cherry-Braised Short Ribs

Servings: 4
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes


3 lbs beef short ribs, bone-in
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 cups fresh cherries, pitted and halved
1 cup red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 sprigs fresh thyme
2 sprigs fresh rosemary


1. Preheat the Oven:
Preheat your oven to 325°F (165°C).

2. Season and Sear the Short Ribs:
Pat the short ribs dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set aside.

3. Sauté the Aromatics:
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.

4. Deglaze and Add the Cherries:
Add the red wine to the pot, scraping up any browned bits from the bottom.
Stir in the tomato paste, beef broth, balsamic vinegar, and fresh cherries.
Bring the mixture to a simmer and cook for about 5 minutes.

5. Braise the Short Ribs:
Return the short ribs to the pot, nestling them into the cherry mixture.
Add the sprigs of thyme and rosemary.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

6. Serve:
Remove the short ribs from the pot and keep warm.
If desired, skim any excess fat from the surface of the sauce.
Simmer the sauce on the stovetop for a few minutes to thicken if necessary.
Serve the short ribs with the cherry sauce spooned over the top.