- 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.
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.