Zinfandel Braised Beef Short Ribs
- 2 (750 ml) bottles Zinfandel
- 2 tablespoons olive oil
- 8 beef short ribs
- Salt and pepper
- 2 onions, peeled and cut into large dice
- 2 carrots, peeled and cut into large dice
- 2 stalks celery, cut into large dice
- 1 leek, white part, cut into large dice
- 12 garlic cloves
- 6 sprigs thyme
- 2 quarts chicken stock
Preheat oven to 350 degrees F.
Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from and allow to cool.
Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Gerry Klaskala, Aria, Atlanta, GA
Recipe courtesy of Emeril Lagasse