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Zinfandel Braised Beef Short Ribs Recipe

Zinfandel Braised Beef Short Ribs

Recipe courtesy Gerry Klaskala, Aria, Atlanta, GA

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on February 18, 2007

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    I made this last night and blew my family away! It is very good. I usually cook with red wine, but the zinfandel was a nice change. I will make this again.

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  • on January 14, 2007

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    I made this recipe for Christmas Eve dinner for 8 people (I used 7 pounds of ribs and everyone raved about it...and I have some picky eaters! I will definitely make these again!!

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  • on June 12, 2006

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    Will be on the table several times a year. Used 3.5 lbs of ribs (all I could find an extra carrot, celery and added a couple bays leaves. One good bottle in the pot the other at the table. Tried for healthy with no fat/low sodium chicken stock then left all the beef fat in the sauce. Oh well, next time will remove some of that too. Loved it, loved it, loved it.

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  • on April 22, 2006

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    Was very time consuming to make, but were delicious. The Ribs tasted even better the next day....YUMMMMM

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  • on January 02, 2006

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    I'm a chef - I couldn't help myself and made a few additions to the recipe. One, I added some dried apricots to sweeten the broth a bit. Two, I added a teaspoon of ground espresso for an extra layer of flavor. Three, I used 2 fresh bay leaves and beef broth instead of chicken.

    What can I tell you - the dish was fabulous and wow'd the guests. I'm thinking of including this on my personal chef menu.

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  • on December 13, 2005

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    I actually had these fabulous ribs at the chef's restaruant, Aria, in Atlanta last month. They were, without doubt, the very best ribs I have ever enjoyed. Imagine my delight to find the chef's own recipe here on the Food Network site! I can hardly wait for tomorrow to go to the store to purchase the ingredients. These ribs may be Christmas dinner at our house this year!

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  • on May 24, 2005

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    Oh my, this meat was SO good! I sure do wish I had bought a larger package of short ribs; I only had 6!
    I used 1 bottle Zinfandel and then a combination of 3 other wines I happened to have on hand - some white merlot, cabernet sauvignon and leftovers of a red boxed wine.

    Other than that, I followed the recipe exactly. Took a lot of work, but it was so absolutely worth it.

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  • on April 26, 2005

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    This was a great recipe, a little better than a 4, but not quite a 5. I ended up halving the recipe since I only needed it for two, and it was barely enough food for one person (the sauce and ribs really cook down. So I'd say this is enough for 2 people. It was easy to make though time a little time consuming. It was overall good. I would go with making truffle mashed potatoes and sauteed green beans with this. The gravy is excellent. I also marinated the ribs for a few hours before which I think made them tase great.

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  • on January 23, 2005

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    This is one of the best dishes we have ever had. It takes time but it is oh so worth every minute!

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  • on November 10, 2004

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    This recipe was actually more time-consuming than indicated, because of the reheating of the sauce. It was, however, delicious!
    I have also tried it using Cotes du Rhone instead of the Zinfandel, and we preferred it with the CdR.
    I mount the sauce, as well, using a generous pat of cold butter after it's reduced.
    Excellent dish, served with either polenta and wilted swiss chard for a homey bistro feel, or with pureed turnip and sauteed green beans with a drizzle of balsamic for a more elegant presentation.

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