
Few things warm the soul like a pot of slow-braised short ribs bubbling away in the oven. Add the sweet and savoury punch of prunes, olives, and capers, and you’re cooking up a flavour sensation that’s as comforting as it is impressive. Now pair it with Zonte’s Footstep Blackberry Patch Cabernet – and suddenly, you’re a dinner party legend.
This dish, from the ever-brilliant AnotherFoodBlogger, was crafted to go hand-in-glass with Blackberry Patch. The Cabernet’s bold cassis and blackberry notes, with a touch of cigar-box refinement, perfectly complement the luscious ribs. This is the kind of pairing that lingers in your mind long after the plates are cleared.
Braised Short Ribs with Prunes, Olives & Capers
Serves: 4
Prep Time: 20 minutes
Cook Time: 2–2.5 hours
Ingredients
- 4 x bone-in short ribs (ask your butcher to remove the membrane)
- 500ml red wine
- 100ml red wine vinegar
- 1 leek, chopped
- 250g prunes, chopped
- 150g olives
- 45g capers
- 2 tbsp caper brine
- 6 garlic cloves, smashed
- 1 tsp oregano
- 60g brown sugar
- 30g butter
- Salt & pepper
- Oil
Essential Tools
- Chef knives
- Chopping board
- Heavy-bottomed saucepan with lid
- Weighing/measuring utensils
- Tongs
- Sieve
Method
- Prep the Ribs: Remove the membrane from the short ribs (or have your butcher do it), season generously with salt and pepper, and sear them in a heavy-bottomed pan until golden brown. Remove the ribs and set them aside.
- Sauté Your Base: Add the chopped leeks and half the prunes to the same pan. Cook for 2–3 minutes, or until the leeks soften.
- Build the Braise: Add the wine and red wine vinegar to the pan, bringing it to a simmer. Stir in olives, capers, caper brine, oregano, and brown sugar.
- Add the Ribs: Return the short ribs to the pan, ensuring the tops are submerged. Top up with a little water if needed. Cover the pot and cook in the oven at 150°C for 2–2.5 hours, or until the ribs are tender (see notes below).
- Strain & Finish: Remove the ribs from the pot and strain the liquid and solids. Return the liquid to the pan, and on low heat, whisk in cold butter to make the sauce glossy.
- Final Touch: Add the remaining chopped prunes and a few spoonfuls of the strained solids back to the sauce. Coat the ribs in the sauce and serve.
Serving Suggestion: Pair with mashed potatoes, sweet potato mash, or fresh green beans. And, of course, a glass (or two) of Blackberry Patch Cabernet.
Tips & Tricks
- Cooking times can vary depending on the cut, so check the ribs after 2 hours. You’re looking for meat that’s tender and falling off the bone.
- Want to cook ahead? Make the dish a day early and leave the ribs to cool in the sauce. When you’re ready to serve, gently reheat and follow from Step 5. Add a splash of water or extra red wine if the sauce has reduced too much.
Why Blackberry Patch Cabernet is the Perfect Pair
Zonte’s Footstep Blackberry Patch Cabernet was practically made for dishes like this. Its rich cassis and blackberry flavours, layered with earthy cigar-box tannins, perfectly complement the sweet prunes and savoury capers in the dish. Together, they create a harmony of bold flavours, with the wine’s bright acidity cutting through the richness of the ribs like a dream.
This pairing isn’t just food and wine – it’s an experience. So, grab your ingredients, uncork a bottle of Blackberry Patch, and turn your kitchen into a culinary wonderland.
Over to You
Ready to give it a go? We’d love to hear how your short ribs turn out. Share your photos, pairings, and stories with us – because at Zonte’s Footstep, good wine and great food are always better when shared.
Cheers to unforgettable meals and wines that bring them to life!
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