Zinfandel Braised Beef Short Ribs

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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!

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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.

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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.

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Dinner was tender and fine . . I didn't leave enough time to braise properly and pay attention to detail. But I have a question:

If we're cooking beef, why isn't the recipe calling for beef stock and red wine instead of chicken stock and Zinfandel ?? Honest question. Anyone ??

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Having never cooked beef ribs I thought this recipe souunded good. The sauce was delicious but I will never use beef short ribs agian. They were fatty with little meat on them.

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Way too much wine for my taste. I think the recipe had to be off.

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As is my custom, I made the recipe as written though did use boneless short ribs. It was great, but like some of the other reviewers I found that the sauce lacked a little depth of flavor, balance and roundness. The second time around I dumped the leeks and added two large shallots. I upped the onion, carrot, and celery by about twenty percent and added a red bell pepper. After sauteeing the vegetables, I added a tablespoon and a half of Italian double concentrated tomato paste and developed it in the pan before adding the wine and stock. The last change was to toss in 1/2 cup of good quality flame raisings. One last recommendation. Use a stick blender (or your blender to extract all of the flavor from the vegetables and help thicken the final sauce. Adding the pat of cold butter at the end is brilliant.

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The end result was delicious but it required a lot of tinkering. First, the recipe easily yields enough sauce to do ribs for 6-8 not just the two servings in the recipe and that's actually a good thing - who wants to use two bottles of wine in a recipe that only feeds 2 people? Second, you have to reduce the liquid for a long time to get it down to a "sauce consistency". Served with smashed potatoes and sauteed spinach - yum.

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This dish is very good!! I have cooked it twice in the last few months.

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The recipe was very easy. I added some of my own seasonings; a small jar of carmelized onion jelly to the pot because I chose to saute boiler onions whole along with baby carrots in a seperate pan to be served later as a side dish. I added Herbs Provence instead of bay leaves. I think the zin added a really unique flavor and since I cooked the ribs all day on low verses for the suggested time, I thought the sauce really had incredible intense flavors. My family loved the ribs and it was really a very nice dish to serve as a Sunday dinner. It is worth the time. Also for anyone who thinks this is going to taste like a boring roast from a crock pot-think again-it is really incredible in flavor.
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