Yerba Plum Beef Short Ribs

How can this not be delicious - get a load of this: beef short ribs browned, then braised with fresh plums and tomatoes.  And sweetened by a raspberry, blackberry, hibiscus juice. What's not to like?

4 ample bone-in beef short ribs

1 medium sweet yellow onion, minced

1 carrot, finely diced

3 cloves garlic, minced

1 15-oz can petite diced tomatoes, drained, juice reserved

1 Tbsp tomato paste

1 12-oz can Yerba Mate Revel Berry juice, or favorite fruit juice

3 fresh plums, pitted and quartered

Sauté the onion and carrot in a large Dutch oven in a bit of olive oil.  Cook about 8-10 minutes, until softened and beginning to caramelize.  Add the garlic and thyme and cook another 2-3 minutes. Set veggies aside in a bowl.

Brown the ribs in the large Dutch oven, adding a dash of oil as needed - brown each side well.  

Salt and pepper the ribs while you brown, to taste. Remove ribs to a plate.

Add the drained tomatoes to the Dutch oven and turn the heat to high.  Add a dash of olive oil to make sure browning happens - not boiling.  Cook the tomatoes for about 5 minutes until darkened and flavored.  Add the tome paste and cook another 2-3 minutes.  Add the berry juice and reserved tomato juice and bring to a gentle boil.

  Return the ribs (bone-side down) to the juice - they should just crest the liquid.

Then add the plum pieces, cover and cook on medium-low for about an hour.  

Check, stir, taste and consider throughout. Adjust seasoning with salt and pepper to taste.

After about an hour, the ribs should be very well cooked throughout.  They should be falling off the bone.  Otherwise cook a bit more until they are.

Serve over polenta, if desired.

Serves 4 with sides.

Cook's Note: You could use any nice juice you like - a bit of sweetness is perfect for this braise.  You could use apple juice or orange juice or other mixes you might have.  I used Guayaki Yerba Mate - but even a nicely made lemon ice tea would work well.