Beef Short Ribs with Blackberry & Plum Wine Sauce

This recipe from Chef Brooke Williamson uses grilled Flanken Cut Beef Short Ribs that paired with a blackberry & plum wine sauce and served with a peanut-scallion salad


Beef Short Ribs:

  • 4 lbs. flanken style or boneless Beef Short Ribs, sliced 1/3 - 1/2 inch thick 
  • 1 tablespoon minced fresh garlic 
  • 1 Asian pear, quartered and cored
  • 6 fresh blackberries
  • 1 tablespoon fresh ginger, chopped 
  • 1/4 cup mirin 
  • 1/4 cup soy sauce 
  • 2 tablespoons sesame oil 
  • 2 tablespoons light brown sugar 
  • 1 teaspoon ground black pepper 
  • 1 teaspoon kosher salt

Blackberry Sauce:
  • 1 cup plum wine 
  • 1/4 cup Gochujang 
  • 1/4 cup rice wine vinegar 
  • 2 tablespoons honey 
  • 4 cloves garlic, minced 
  • 3 tablespoons hoisin sauce
  • 2 tablespoons sesame oil 
  • 1 basket fresh blackberries

Peanut-Scallion Salad:

  • 1/4 cup toasted red peanuts, crushed 
  • 1 bunch scallions, sliced lengthwise into long ribbons 
  • 2 tablespoons sesame oil 
  • 1/4 cup blackberries, halved lengthwise 
  • 1 teaspoon gochugaru chili flake 
  • Juice of 1 lime 
  • 2 tablespoons sesame oil 
  • Sea salt to taste


Beef Short Ribs:

  1. Add all ingredients to the blender and blend until smooth. Place the ribs in a food safe bag and add marinade. Allow the ribs to marinate at least 3 hours or overnight.
  2. Heat your grill or grill pan to very high heat. Remove the Short Ribs from the marinade and season lightly with salt and pepper. Be mindful of the fact that the marinade had soy sauce and pepper in it, so a light dusting of seasoning should be good. 
  3. Grill seasoned ribs quickly, until the outside develops a nice hard char, which should happen quickly because of the sugar in the marinade. Charring on both sides shouldn't take more than 5 or 6 minutes.
  4. In the last minute of grilling, liberally brush your blackberry sauce onto both sides of the ribs and allow the sauce to cook into the rib for that last minute of cook time while keeping a close eye on them to ensure that they don’t burn. 
  5. Remove the Short Ribs from the grill and drizzle another helping of that blackberry sauce over the top of them. Garnish with peanut-scallion salad and serve immediately.

Blackberry Sauce:
  1. Add all ingredients to the blender and puree until smooth. Place into a sauce pot and simmer over low heat for approximately 6-8 minutes, or until the sauce is thick and bubbly, and dark purple in color. Set aside with a basting brush.

Peanut-Scallion Salad:

  1. Combine all ingredients in a bowl and toss to combine.


Nutrition information per serving, 6 servings: 960 Calories; 62.5 g Total Fat (21.7 g Saturated Fat; 2.7 g Trans Fat; 9.4 g Polyunsaturated Fat; 29.5 g Monounsaturated Fat); 188 mg Cholesterol; 1051 mg Sodium; 42 g Total Carbohydrate; 5.8 g Dietary Fiber; 29 g Total Sugars; 8 g Added Sugars; 53 g Protein; 78.7 mg Calcium; 6.3 mg Iron; 764 mg Potassium; 0.2 mcg Vitamin D; 0.5 mg Riboflavin; 17.1 mg Niacin; 0.7 mg Vitamin B6; 6.5 mcg Vitamin B12; 388 mg Phosphorus; 19 mg Zinc; 57.5 mcg Selenium; 179.7 mg Choline

Chef Brooke Williamson