Photo: Zinfandel Braised Beef Short Ribs Recipe
Ingredients
- 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
Directions
Preheat oven to 350 degrees F.
In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2.
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.
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By tuckmeisNH
Glen, NH
on November 08, 2012
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Very Tasty!!! I did not bother to cool and skim the fat, when it was done cooking I served!!! I served it over a creamy cauilflower/ parsnip mash and also added in some of the veggie mix on top. I also cooked it for abut 2 hours 45 min and it was perfect. I have made this before and will make again. I used the Bota Box Old Vine Zinfandel- so now I have some leftover to cook with again! I served this with a nice bottle of Decoy Zinfandel!
By David Mitchell
San Diego
on July 27, 2012
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This is a very very good base recipe. The ribs came out perfectly, the meet came away clean, and the fat floated away. Definitly has a resteraunt style base with a few key ingredients requiring some adjustments next time. I added two bay leaves to the simmering pot. I think ill add more tyme next time. Because Im not sure how long a stalk of tyme is considered to be? We thought our 2 and 4 yr old were not going to eat it. But as it turned out they devoured the ribs. Im guessing I could have gotten the same look to the gravey if I had added some corn starch to the finished gravey. We will do it again. You should definitly use this recipe.
By RyanMB
on November 05, 2010
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I just wanted to point out that the recipe calls for "Zinfandel" and not "White Zinfandel." Zinfandel is a RED wine.
Read all 22 reviews