Recipe courtesy of Gerry Klaskala

Zinfandel Braised Beef Short Ribs

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  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 30 min
  • Cook: 3 hr
  • Yield: 2 servings
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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


  1. Preheat oven to 350 degrees F.
  2. In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2.
  3. 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.
  4. 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.

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